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This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file.
Nutritional Facts 1 serving (2 each) equals 172 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 152 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Zucchini Raisin Cookies in Reminisce July/August 1993, p49
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Reviewed on Sep. 02, 2011 by nataliepooh
These are delicious! I, too, added an extra cup of flour and had no problem with sticking. Some chopped walnuts would be a nice addition. You can't even tell these have zucchini in them, and it gives them a really nice texture.
Reviewed on Aug. 09, 2011 by miranml
I recommend using 3 cups of flour and that makes non stick and much more cake like
Reviewed on Sep. 08, 2010 by Raggamuffin
I'm baking these while the kids are at school. They cannot know there is zucchini in the cookies! I always use parchment paper so my cookies don't stick. I used 1/3 c. butter flavored shortening and a Tbl. milk instead. I always skip the salt in all my baking (we already consume enough sodium.) I added 1/3 crushed walnuts, so my son won't see them and baked at 350 for 10-12 min. They turned out great! Light and fluffy!
Reviewed on Aug. 12, 2010 by jsouba
This recipe was really good, very light cookies. One tip...make sure to take the cookies off the cookie sheet directly out of the oven or they stick!!!
Reviewed on Aug. 26, 2008 by Texanna
These definitely get 5 stars in my opinion. I often use Craisins instead of raisin. They work well in this recipe also.
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