Zucchini Cookies

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"Our friends, Bill and Ernestine Harden, developed this cookie recipe to use the abundance of zucchini they grow in their garden. It's mouth-watering and the best cookie I have ever put in my mouth." Jean Boutwell, Troy, AL

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  • 4

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 cup grated zucchini
  • 1 cup golden raisins
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips

Preparation

Step 1

Preheat oven to 350 F. Grease 2 nonstick baking sheets.

Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with a mixer at medium-high speed until light and fluffy. Add egg; beat well. Gradually add flour mixture; beat until smooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2 inches apart onto baking sheets.

Bake 13 to 15 minutes, until light brown. Do not overbake. Place baking sheets on wire racks to cool 2 minutes. Remove cookies and cool completely on wire racks.

Nutritional Analysis:

Per cookie:
100 calories
5 g fat
1 g protein
13 g carbohydrates
1 g fiber
65 mg sodium

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