Spicy Zucchini Oatmeal Cookies Recipe - Allrecipes.com
Spicy Zucchini Oatmeal Cookies Recipe
  • READY IN 30 mins

Spicy Zucchini Oatmeal Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 2 1/2 dozen cookies Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2011

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.

 
Most Helpful Critical Review
May 11, 2012

I thought these were great, but they didn't really fly with the kids. I made 1/2 with raisins and 1/2 with choc. chips and even the choc. chip ones didn't get rave reviews. But, I loved them! A little bit of a strange texture and didn't keep that well, past a couple days. I think I would make these again to serve fresh if I was hosting a tea/coffee at my house.

 

9 Ratings

Aug 09, 2011

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.

 
Aug 21, 2011

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!

 
Aug 23, 2011

Made a few modifications to these delicious cookies. Sub'd out 1/2 c whole wheat flour and 3/4 c AP, 1/4 c applesauce and 1/4 c butter, and 2/3 c milk chocolate chips for the raisins. Wasn't sure how they were going to come out. The dough had a weird consistency but they baked out great. Didn't really spread in the baking and came out very cake like. Brought them to work and everyone complained I didn't make more. Will make again, and again.

 
Sep 06, 2011

Too cake like for my taste

 
Nov 29, 2011

These were too dense and cakey.

 
Aug 24, 2013

Made for a potluck at my school with garden zucchini. I doubled the zucchini, didn't squeeze out any excess water (they were nice and moist and fluffy), added a bit of salt, semisweet morsels instead of raisins, and some walnuts. Would be good with butterscotch chips, too. Very good. Was the first dessert gone and many asked for recipe.

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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