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Zucchini Granola Cookies

 Zucchini Granola Cookies
"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.
39 ServingsPrep: 10 min. Bake: 10 min./batch

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 King Arthur Unbleached 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,

2 of 2

Zucchini Granola Cookies (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 15 mg cholesterol, 137 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.