I concocted this zucchini-oatmeal cookie recipe in my efforts to use up the abundant zucchini in my garden. I like my oatmeal cookies to have a little jazz, but if you are not a fan of ground cloves, they can be omitted. These not-too-sweet, cake-like cookies are perfect with a cup of coffee or tea.
Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::30
Yield::30 cookies
Ingredients
1 ¼ cups all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves
1 cup shredded zucchini
⅔ cup packed brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup quick cooking oats
½ cup raisins
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
Stir together flour, cinnamon, baking soda, and cloves in a medium bowl.
Wring zucchini in a clean towel to remove any excess moisture.
Beat brown sugar and butter in a large bowl with an electric mixer until creamy. Beat in egg and vanilla. Mix in flour mixture and oats until just incorporated. Stir in zucchini and raisins until just evenly combined. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the bottom edges turn golden brown, 14 to 16 minutes.