This recipe comes out of Nick’s box, and until I pulled this card, neither of us had ever heard of zucchini cookies. Since zucchinis tend to be very prolific here in the upper mid-west, I am always ready to try any recipe that I can find. This one has quickly become a go-to in our house. The texture reminds me of when you pull the top off of a muffin to eat.
The recipe holds up really well to being gluten free and it stays soft and not crumbly, even a few days after baking. I find that many gluten free cookies get hard or crumbly a lot faster than their gluten filled counterparts, so finding one that holds up is a major plus. When making the batter, I use a 1:1 gluten free flour mixture. These have become so plentiful and convenient that I use the premade mixes exclusively. For the cookies, make sure to follow the baking time as they will not brown up like a gluten filled cookie do.
I don’t like nuts or raisins in my cookies, so I decided to add in butterscotch chips instead and that adds such a nice pop of sweetness. I would suggest not adding the butterscotch chips and raisins at the same time as that combination does not sound great to me. You can pick one to two of your favorites to add in and give these cookies some texture.
If you give this a try, I sure hope you like them as much as we do!
Zucchini Cookies
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup margarine
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped nuts, optional
- 1 cup raisins, optional
- 1 cup butterscotch chips, optional
Directions
- Step 1 In a large bowl cream together the margarine and sugar. Add in the egg and zucchini and mix until combined.
- Step 2 In a separate bowl, mix together the flour, cinnamon, soda, cloves, and salt.
- Step 3 Add the dry ingredients to the wet ingredients. Mix until combined.
- Step 4 Add in any of the walnuts, raisins, or butterscotch chips that you would like.
- Step 5 Chill dough for 2 hours in the refrigerator.
- Step 6 After two hours, heat oven to 375 degrees. Grease a baking sheet or use parchment paper on a baking sheet. Drop small balls of dough onto the baking sheet. Put the dough back into the fridge to keep cool while waiting to a pan of cookies to bake.
- Step 7 Bake cookies for 12-15 minutes.
That recipe was Grandma’ Margaret’s, they are really good! That is her handwriting!