Zucchini Bread Cookies

Jul 31 2012

by Lauren Estridge

This past weekend I headed to the beach with some friends for a weekend of relaxing and biking. But, before I left, I decided a few cookies needed to be made for this road trip North. I looked in my fridge and remembered I had carrots and zucchini to use up before hitting the road. Thus we have zucchini bread cookies. These are light and fluffy, they have the texture of zucchini bread and the flavor too. Seriously, give these a try this summer when zucchini is everywhere, they will not disappoint.

A little time at the beach before the crazy storm rolled in.

dry ingredient and wet…

I would like to call this the cookie filling…

Into the oven we go…

Carrot Raisin Zucchini Bread Cookies:

*makes approximately 3 dozen cookies

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup brown sugar

1/2 cup sugar

1/2 cup egg beaters (2 eggs), at room temperature

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1/2 teaspoon salt

1 cup raisins

1/2 cup shredded carrots

1/2 small zucchini, shredded

2 1/2 cups old fashioned oats, uncooked

1. In a large mixing bowl, whisk together butter and sugars until well combined.

2. Whisk in the egg beaters and vanilla until well combined.

3. In a small mixing bowl, mix together the shredded carrots, zucchini and raisins.

4. In a medium sized mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin spice and salt.

5. Whisk the dry ingredients into the butter-sugar mixture just until combined. Fold in the carrots, zucchini, raisins and oats, just until combined. Refrigerate for one hour or over night.

6. Line a cookie sheet with parchment paper and using a cookie scoop or tablespoon, scoop dough on to prepared pan so that dough balls are 1 inch apart. Bake for 12-14 minutes or until golden brown. Let cool on cooling rack for 1-2 minutes, then move to cooling rack. Enjoy!


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