Low Fat Zucchini Cookies Recipes

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ZUCCHINI COOKIES

These are moist spicy cookies!

Provided by Marian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 36

Number Of Ingredients 10



Zucchini Cookies image

Steps:

  • In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g

½ cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup raisins

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.

Provided by Deb C

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 30

Number Of Ingredients 11



Spicy Zucchini Oatmeal Cookies image

Steps:

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

Nutrition Facts : Calories 85.9 calories, Carbohydrate 12.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 47.5 mg, Sugar 6.3 g

1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup butter, softened
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup shredded zucchini
½ cup raisins

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