Spicy Zucchini Oatmeal Cookies

Spicy Zucchini Oatmeal Cookies

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Deb C
Recipe by  Deb C

“In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 dozen cookies

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
  3. Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

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Reviews (10)

Rate This Recipe
ErinO
21

ErinO

These cookies turned out awesome- but I made a lot of changes. Before adding the zucchini I let it sit with some salt for 30 mins to get the extra moisture out, but that made my batter was too dry so I added another egg. Then I used pumpkin pie spice instead of straight cloves, and with the raisins I tossed in a handful each of pumpkin seeds, pecan pieces and coconut. I ended up with about 4 dozen soft, perfectly golden and very tasty cookies. I may never make them again though, because I can't stop eating them.

roseatwirl
18

roseatwirl

YUM!! Such a great recipe! But make sure to double it if you want a lot of cookies. The cloves and cinnamon added just the right flavor.

YantisTheMenace
13

YantisTheMenace

Bravo on this cookie recipe, Deb C! I would not have thought of adding cloves to an oatmeal cookie, but it turned out to be absolutely delicious! I love the fact that I can hide a vege in my husband's cookies (yes, kids come in all ages). The only thing that was a little odd is that my cookies did not spread out - they stayed mounded, but that could be because I used gluten-free flour. Other than the GF flour substitution, I made these exactly to instructions, and will definitely make them again. A not-too-sweet, very tasty, all around great cookie!

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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