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Zucchini Cookies

Zucchini Cookies

Zucchini Cookies

Ingredients, Method & Procedure.

1 cup butter, room temperature

1 cup packed brown sugar

1 egg

1 ½ teaspoons vanilla

1 cup grated unpeeled raw zucchini

2 to 2 ¼ cups flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 ½ tsp nutmeg

pinch of salt

1 cup shredded coconut (raisins optional)

1. In a large bowl, beat together butter, brown sugar, egg and vanilla until light and fluffy. Stir in zucchini.

2. Add 2 cups flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating until thoroughly blended. Add additional flour, if needed, depending on wetness of zucchini. Stir in coconut.

3. Drop by teaspoonfuls, 2 inches apart, on ungreased baking sheets. Bake at 350º for 10 to 12 minutes or until lightly browned. Remove cookies from baking sheets; cool on racks. Makes about 72 cookies.

Posted by :   Art of Delicious   on   Sunday, November 13, 2011

Categories :   Bakery   |   Breakfast & Brunch   |   Cookies   |   Dessert


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