Spicy Zucchini Oatmeal Cookies

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In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It’s a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup butter, softened
  • ⅔ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • 1 cup shredded zucchini
  • ½ cup raisins

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.

Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.


Prep time: 15 mins / Cooking time: 15 mins / Total time: 30 mins

Serving: 30 / Yield: 2 1/2 dozen cookies

Calories: 85.9

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