Zucchini Granola Cookies Recipe

Zucchini Granola Cookies Recipe photo by Taste of Home

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"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.

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Zucchini Granola Cookies Recipe

Prep: 10 min. Bake: 10 min./batch

Yield: 39 Servings

10 10 20

Ingredients

3/4 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
3 cups granola without raisins
1 teaspoon baking soda
1 teaspoon salt
3 cups shredded zucchini
1 package (10 to 12 ounces) semisweet chocolate or butterscotch chips

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well.
Stir in zucchini and chips.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 177 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 137 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Zucchini Granola Cookies in Taste of Home August/September 2001, p63

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Zucchini Granola Cookies

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(1-1) of 1 reviews

Reviewed on Sep. 28, 2012 by suekg

Resist the urge to add extra zucchini. There is plenty. Also do not underbake or it gets a doughy taste, its pretty dense. They were ok. Was hoping for a little crunch with the granola but no.