Zucchini Granola Cookies Recipe
Zucchini Granola Cookies Recipe photo by Taste of Home

Zucchini Granola Cookies Recipe

Publisher Photo
"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES:39 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES: 39 servings

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

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.

Directions

  1. 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.
  2. Stir in zucchini and chips.
  3. 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.
Originally published as Zucchini Granola Cookies in Taste of Home August/September 2001, p63

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.

Reviews for Zucchini Granola Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Sep. 28, 2012

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.

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