Best 3 Zucchini Nut Cookies Recipes
Zucchini nut cookies are a delectable treat that combines the flavors of zucchini, nuts, and spices. These cookies are not only delicious but also pack a nutritious punch, thanks to the zucchini's vitamins and minerals. Whether you are looking for a healthy snack or a sweet treat to satisfy your cravings, these zucchini nut cookies are sure to hit the spot. With their moist and tender texture, these cookies are the perfect accompaniment to a cup of tea or coffee. So let's dive into the kitchen and explore the best recipe to create these delightful zucchini nut cookies!
Here are our top 3 tried and tested recipes!
ZUCCHINI NUT COOKIES
This recipe makes a soft, spicy cookie with a nutty crunch!
Provided by Maureen Pruitt
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
- Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 14.7 g, Cholesterol 5.2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 54.9 mg, Sugar 8.3 g
ZUCCHINI NUT COOKIES
Make and share this Zucchini Nut Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325F degrees.
- Cream shortning, sugar and egg.
- Mix together dry ingredients.
- Add alternately with zucchini.
- Fold in raisins and nuts.
- Drop by teaspoons on greased sheet.
- Bake 15 minutes.
ZUCCHINI-NUT COOKIES
Number Of Ingredients 13
Steps:
- Cream together pureéd beans and sugars. Beat in egg whites and zucchini. Add dry ingredients. Stir in nuts and raisins. Bake 8 to 10 minutes at 350 degrees on a cookie sheet sprayed with a nonstick cooking spray. *Diabetics and those who are highly resistant to fat loss may replace sugars with ½ cup apple-juice concentrate and ½ cup pineapple juice concentrate. If cookie dough looks too thin, add more flour (about ½ to 1 cup) until dough consistency looks like that of regular cookie dough.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Chill the dough: Chilling the dough for at least 30 minutes will help prevent the cookies from spreading too much and will make them easier to handle.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Use a cookie scoop: Using a cookie scoop will help you get evenly-sized cookies. A 1 1/2-inch cookie scoop is a good size for these cookies.
- Bake the cookies until they are just set: The cookies will continue to cook on the baking sheet after they are removed from the oven. So, it's important to bake them until they are just set, but not overbaked.
- Let the cookies cool completely: Let the cookies cool completely on a wire rack before enjoying them. This will help them to set and will prevent them from falling apart.
Conclusion:
These zucchini nut cookies are a delicious and healthy way to use up your summer zucchini. They are easy to make and can be enjoyed by people of all ages. So, next time you have some zucchini on hand, be sure to give these cookies a try. You won't be disappointed!
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