Put that zucchini to good use with this delicious Whole Wheat Zucchini Cookies Recipe!
Following is a delicious Cookie Recipe and guest post by Pamela… enjoy!!
Whole Wheat Zucchini Cookies
Hi! My name is Pamela and I am the lovely lady behind Pamela’s Heavenly Treats, I must first say that without God none of this would be possible.
I am a wife, mother of 6, homeschool teacher and I have a small Healthy Cupcake & Cookie business. Everything that I make is made with 100% Whole Wheat Flour and my secret ingredients. I have an Etsy shop where I sell my healthy mixes! Come on over and visit!
Today I am sharing a recipe for: Whole Wheat Zucchini Cookies I picked another crate of zucchini this week, and one of the fridge cool bins is filled, so I began thinking what am I going to make with this abundance of zucchini. Then it hit me, cookies, muffins, cupcakes oh my… I made all 3 and they came out GREAT!
This recipe is like a back to school, fall cookie, but it’s good anytime! I didn’t let the kids know that there was zucchini in the cookies, they each got 3 cookies for there snack, and they were like mama these are so good, they taste like your oatmeal cookies, but much better (ok thanks little people).
So after they were all done, I told them the secret ingredient and you should have seen there faces, they were like oh that’s what the green stuff was. HA – I got them, they ate zucchini without a hassle! This is an easy recipe, just follow and you will have your heavenly healthy treat!
Related:
Whole Wheat Zucchini Cookies Recipe
Ingredients
- 1 cup firmly packed brown sugar
- 1 cup unsalted butter softened
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla
- 2 eggs
- 2½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups quick-cooking rolled oats
- 2 cups shredded zucchini drained
Instructions
- Preheat oven to 350 degrees.
- Cream butter, sugar, eggs,vanilla, lemon peel together, and then add the dry sifted ingredients.
- Add shredded zucchini at the end.
- Drop by the spoonfuls on baking sheet
- Bake for 12 minutes, or until done. Then transfer to wire rack to cool. ENJOY!
~I want to thank Heidi for inviting me over to share this recipe with you~
Pamela is the mama to 6 kiddies, that she wants to see eat healthy. She started making healthy cupcakes and cookies for her family and town, and it is the rave of the neighborhood. She loves to spend time with her family, have her quiet time (when she can get it) and listen to praise and worship music.
Find her here: Etsy ~ Pinterest
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SANDRA N SACKS says
I made these cookies and they are delicious! I think next time, I will add more cinnamon, as well as some cloves, nutmeg and ginger perhaps to make them a spice cookie. Maybe a few raisins, too.
Heidi says
Those sound like some delicious additions, Sandra! Thanks for sharing! 🙂
Debbie says
I may try this I have lots of frozen zucchini in the freezer! Most all recipes having zucchini call for 2 cups shredded & drained so I do this & freeze in bags for winter breads, chocolate zucchini cake, Pioneer Woman’s cake etc.
Alisa says
Mine dont look like anything in the picture? I followed the directions, they don’t look soft at all? Wondering if I did something wrong to make them look like alien cookies with pieces of shredded zucchini sticking out?
SuzySnowflake says
The pictures show finely diced zucchini, but the recipe says to shred the zucchini; which is it?
Pamela says
I shredded some zucchini and then I diced some up just so the cookies would have pieces in them. So you can do both!