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Recipes for Zucchini Cookies - Yum!

If you’re trying to get your children to eat healthy, you can add some hidden folate, potassium, and vitamin A by way of zucchini in delicious cookies that they will devour as fast as you can get them out of the oven. Now don’t get the wrong idea; cookies are not the most healthy food around, and even though there are some healthy ingredients in these Zucchini Chocolate Chippers and Zucchini Oatmeal Cookies, they are not a suitable substitute for a well-balanced meal. They are, however, a much better snack than their store-bought counterparts which contain no zucchini, but have instead plenty of preservatives and other vile ingredients like margarine or high fructose corn syrup, neither of which are considered part of a healthy diet.

Both of these recipes make old fashioned, soft cookies that will remind you of those you used to get from Grandma’s cookie jar. They are delicious; even my husband, a zucchini hater, has eaten almost half of a batch of Zucchini Oatmeal cookies. He didn’t have a chance to eat many of the Zucchini Chocolate Chippers because my Grandson, Jake beat him to it. The zucchini doesn’t add a strong or strange flavor; rather, it keeps the cookies moist and fresh.

Both of these cookies are quick and easy. To save time, use a scoop that holds the equivalent of a tablespoon to put the cookies on the sheet. If you clean up while the cookies are baking, you won’t have any mess when you’re finished. Enjoy!

Zucchini Chocolate Chippers

Makes 5 dozen cookies
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 small zucchini, finely grated (about 1 cup packed)
1 tablespoon orange zest
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

Cream the butter and sugar until fluffy; add the egg and vanilla and mix well, then mix in the zucchini and orange zest. Add the flour, baking soda, and salt. Stir in the chocolate chips.

Drop by tablespoonfuls onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes, or until lightly browned. Transfer to cooling racks.

Zucchini Oatmeal Cookies

Makes 6 dozen cookies
No one will guess that zucchini is in these moist and delicious cookies. I like them because they aren't too sweet.

1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups zucchini, grated and packed
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup oats
1 cup granola type breakfast cereal, or use Honey Bunches of Oats, or Cranberry Crunch, etc.
1 cup raisins

Cream the butter and sugar until fluffy; beat in the egg and vanilla. Add the zucchini and mix well. Add the flour, baking soda, cinnamon, and nutmeg; mix, then add the oats, granola cereal, and raisins. The batter will be quite stiff.

Using a 1" scoop, scoop balls of dough onto parchment-lined or greased baking sheets; press each ball down slightly. Bake at 350° for 10-12 minutes, or until lightly browned. Transfer to cooling racks. Store in an airtight container.

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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