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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini-Carrot Oatmeal Cookies Recipe

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This recipe for Zucchini-Carrot Oatmeal Cookies is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1/2 cup wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla
1 cup old fashion oatmeal
1 cup zucchini, grated, drained and squeezed dry
1/2 cup carrot, shredded
1/2 cup sweetened coconut, shredded
1/2 cup dried cranberries
Directions:
Directions:
Preheat oven to 350º. Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (You can grate onto a paper towel and use that to get rid of the excess moisture). Combine flour, cinnamon, baking soda and salt in a large bowl, set aside. Beat butter in a large mixing bowl until creamy. Add in sugar and beat until fluffy, add in the eggs and vanilla and beat until well combined. Stir in oats, zucchini, carrot and dried cranberries. Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack.
Personal Notes:
Personal Notes:
Makes about 3 dozen cookies.

 

 

 

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