Zucchini Cookies

Thomas J. Story

You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

Yield: Makes 5 dozen cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 48%
  • Protein: 1.3g
  • Fat: 5.7g
  • Saturated fat: 2.9g
  • Carbohydrate: 13g
  • Fiber: 0.6g
  • Sodium: 93mg
  • Cholesterol: 15mg

Ingredients

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup semisweet chocolate chips
  • 1/2 cup raisins
  • 1 cup sweetened flaked coconut

Preparation

  1. Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.
  2. Note: Nutritional analysis is per cookie.
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