Spicy Zucchini Oatmeal Cookies

In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 86 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 1 cup shredded zucchini
• 0.5 teaspoon baking soda
• 0.5 cup butter, softened
• 1.25 cups all-purpose flour
• 0.5 cup raisins
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground cloves
• 0.66666668653488 cup packed brown sugar

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

Step 2

Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.

Step 3

Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.