Flipping through my grandma and mother’s recipes, most of them are written on a faded note card in cursive with nothing other than a name, ingredients and baking temp/time. Beyond the handful of recipes that I remember from my childhood, most of the time I have no idea what to expect. Like most of you, I have an abundance of zucchini in my garden during this time of year. I am always looking for something different than zucchini bread to use it up.
Making these cookies I was pleasantly surprised at their cake-y-ness (that’s a term, right?). They are like a fluffy spice cookie with nuts and raisins! You can’t taste the zucchini and really I chopped mine very fine since my man hate zucchini. Score a point for me for getting him to unknowingly eat a gourd!
Fluffy Zucchini Cookies
Ingredients:
- 1 cup zucchini, grated
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 1/2 tsp salt
- optional Nuts, chopped (I use walnuts)
- optional Raisins
Preheat oven to 375 degrees. In medium bowl, beat butter and sugar together. Add egg and zucchini and beat again. In a small bowl combine flour, baking soda, cinnamon, clove, nutmeg, salt. Slowly beat flour mixture into butter/egg mixture. Stir in nuts and raisins. Scoop tablespoon size onto baking sheet and bake for 12-15 minutes at 375 degrees.
Makes roughly 16 cookies.
