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Zucchini Granola Cookies

Total Time

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

Makes

6-1/2 dozen

"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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Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 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

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest 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.

Nutrition Facts

2 each: 177 calories, 7g fat (4g saturated fat), 15mg cholesterol, 137mg sodium, 27g carbohydrate (13g sugars, 2g fiber), 4g protein.

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