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Zucchini Cookies
SUBMITTED BY:
Marian
PHOTO BY:
3BoysMama
"These are moist spicy cookies!"
RECIPE RATING:
Read Reviews
(38)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
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DIRECTIONS
In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
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REVIEWS
Reviewed on Jan. 20, 2004 by
TMoore
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TMoore
Jan. 20, 2004
I know... that was my first thought, too: "Zucchini Cookies? You have got to be kidding me!" However, a cookie is a cookie so I gave these a go. Hello delicious! They were light, soft, chewy, flavorful, and gone! I left out the raisins (I'd rather be poked in the left eye with a shart stick than have to eat a raisin). These were awesome. Give them a try! Really!
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11 users found this review helpful
I know... that was my first thought, too: "Zucchini Cookies? You have got to be kidding me!"...
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Reviewed on Sep. 25, 2002 by
CHEF-JEFF
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CHEF-JEFF
Sep. 25, 2002
A co-worker made a batch of these and I have to say, they are just about the most delicious thing I have ever tasted. Now I know what to do with all those zucchini's from our garden.
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10 users found this review helpful
A co-worker made a batch of these and I have to say, they are just about the most delicious...
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Reviewed on Jan. 20, 2004 by AMY ROLIN
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AMY ROLIN
Jan. 20, 2004
Very very good- Be careful not to overbake- Take them out when they still look slightly "doughey" in the center. They also freeze very well. No one will know these have zucchini in them! Thanks for the great recipe!!!
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9 users found this review helpful
Very very good- Be careful not to overbake- Take them out when they still look slightly...
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Reviewed on Sep. 24, 2006 by kc
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kc
Sep. 24, 2006
Sooooo good. Stayed with recipe, only some substitutions: used butter instead of margarine and threw in some flax meal and used half whole wheat and half white flour. No cloves since I didn't have any. Guests ate them up. The lactating guest had four, and my children (2 and 4) loved them, raisins and all. For some reason, I didn't trust they were done at 10 minutes (convection oven). I left them in for 2 more, and some burned. Refridgerated overnight, the dough looked all lumpy with sharp points, but when baked, puffed up to these completely round dome-shaped muffin top-like cookies, no matter how sloppily I dropped the dough shapes. More of a cake texture than a drier cookie texture. Zucchini didn't show up at all in the finished cookie, but I used a food processor for the whole thing and dumped all ingredients in rather than sifting them in. What a time saver! Thanks for the great recipe.
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6 users found this review helpful
Sooooo good. Stayed with recipe, only some substitutions: used butter instead of margarine...
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Reviewed on Aug. 2, 2004 by LOVETHECOLD
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LOVETHECOLD
Aug. 2, 2004
These were great! I brought them into work and they were gone in one day. Great spicy note from the cloves. I used dried cranberries instead of raisins, and made sure not to overbake, as others suggested. This cookie was more moist than any I have ever baked!
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6 users found this review helpful
These were great! I brought them into work and they were gone in one day. Great spicy note...
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Reviewed on Sep. 6, 2003 by
your mom
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your mom
Sep. 6, 2003
Wow!These cookies were much more excellent than I had expected. The edges were delicately crisp, and the center was like velvety cake. I used golden raisins and mini chocolate chips.
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6 users found this review helpful
Wow!These cookies were much more excellent than I had expected. The edges were delicately...
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Reviewed on Feb. 24, 2005 by DREAMCHARADE
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DREAMCHARADE
Feb. 24, 2005
The cookies were tasty, but it tasted just like zucchini bread, but without the best part of the bread, the middle! I make at least 1 loaf of zucchini bread a month and these cookies just tasted like the outside of the loaf. I'll pass on making this one again.
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5 users found this review helpful
The cookies were tasty, but it tasted just like zucchini bread, but without the best part of...
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Reviewed on Jun. 19, 2003 by HUSKYMOMMY
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HUSKYMOMMY
Jun. 19, 2003
my kids absolutley loved these cookies, as a matter of fact my oldest made them herself!!! So easy, so Quick!!! Try them you'll love them!!!
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4 users found this review helpful
my kids absolutley loved these cookies, as a matter of fact my oldest made them herself!!! So...
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Reviewed on Aug. 27, 2006 by
PJHE
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PJHE
Aug. 27, 2006
These were good. They are similar to an oatmeal cookie. I made these twice and I prefer them without the cloves. Also, I put chopped pecans instead of raisins because I don't like raisins in cookies.
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3 users found this review helpful
These were good. They are similar to an oatmeal cookie. I made these twice and I prefer them...
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Reviewed on Jul. 7, 2008 by
SunStarShine
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SunStarShine
Jul. 7, 2008
We didn't like these cookies.....very bitter.
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2 users found this review helpful
We didn't like these cookies.....very bitter.
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