These Zucchini Cookies were simply amazing!!! The best part they are low-fat…can I get a YIPPEE!! Which is exactly what I need right now. As of right now my garden has an abundance of Zucchini. I have never had a zucchini plant produce so much. I simply can’t keep up with it all so I have been giving some away, freezing and making lots of recipes involving zucchini. Its awesome, I love watching my garden produce!!
So what exactly is a girl suppose to do with so much zucchini…..make Zucchini Cookies of course!!
I loved how these cookies are so thick, almost cake like and they were super moist.
Even though I know I shouldn’t be eating these right now, I couldn’t resist making them! I still ended up enjoy a few of these but the rest went to my family and co-workers. They were all delighted!
This recipe will be made over and over again!
If you are not caring about the whole low-fat, I even think adding some cream cheese frosting on top of these would make them that much better. But either way they are so good and you should give them a try!!
- 1 cup sugar
- ¼ cup applesauce
- ¼ cup butter, softened
- 1 egg
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground clove
- 1 tsp cinnamon
- 1 cup quick oats
- 2 cups flour
- 1 cup zucchini, grated i like to leave the peels on, just wash well prior
- 1 cup milk chocolate chips, I like the mini chips
- Cream together sugar, butter, applesauce and egg. Next add flour, oats, baking soda, salt, ground cloves, cinnamon until combined. Next add in zucchini and chocolate chips.
- With cookie scoop lay on greased cookie sheet. Bake at 375 degrees for exactly 10 minutes. Cool on wire racks and ENJOY!
- Makes about 2.5 dozen
Here are a few more of my favorite Zucchini recipes!
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