Zucchini Bread Cookies
Photo courtesy of Susan (CoffeeB)
All the taste of zucchini bread but in a cookie!…these taste even better if allowed to sit for a while after baking
Yield 4 dozen
INGREDIENTS:
3/4 cup butter, softened
1-1/2 cups sugar
1 large egg
1/2 teaspoon almond extract
2 teaspoons vanilla
1 -/2 cups grated zucchini, pressed between paper towels to remove excess moisture
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup semisweet chocolate chips
1/2 to 3/4 cup chopped walnuts
sifted confections sugar
Instructions:————————————
Preheat oven to 350 degrees F.
Grease a baking sheet.
Beat butter at medium speed with an electric mixer until creamy; gradually beat in 1 1/2 cups sugar.
Beat in egg and extracts.
Stir in zucchini.
In a bowl combine the flour with baking powder, and cinnamon; gradually add to butter mixture, beating at low speed until blended.
Stir in chocolate chips and nuts.
Drop by heaping teaspoonfuls onto lightly greased baking sheets.
Bake for about 15 minutes; remove to wire racks to cool.
Sprinkle with powdered sugar.
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This are so absolutely delcious w/the perfect amount of spices and flavorings. The almond comes through perfectly and something I would never have thought to add to these cookies. The zucchini of course brings moistness to an otherwise crispy choco-chip type cookie. Warning…this recipe makes LOTS which is perfect for sharing w/those who’ve given you the abundant zucchini from their gardens. (I did use a full two cups of the shredded zucchini).
I have made these three times and they are very good.I also like the almond flavoring in them.