Zucchini Granola Cookies Recipe

4.5 1 2
Zucchini Granola Cookies Recipe
Zucchini Granola Cookies Recipe photo by Taste of Home
Publisher Photo

Zucchini Granola Cookies Recipe

Read Reviews
4.5 1 2
Publisher Photo
"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.
MAKES:
39 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
39 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Zucchini Granola Cookies in Taste of Home August/September 2001, p63

Nutritional Facts

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

  • 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
  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

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suekg User ID: 3417903 31351
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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