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Zucchini Cookies

October 28, 2011

If you have a lot of zucchinis, or have friends with a lot of zucchinis (Thanks, Jay!), you should give these cookies a try. 

zucchini cookie

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

(I like to add some raisins too)

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

cookie dough

cookies ready to bake

cooling cookies

Also, while we’re on the subject of zucchini, I just have to recommend again the zucchini muffins on a former post.  These are so good. And this zucchini bread. Try it too. 🙂

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