Zucchini Cookies Recipe

Name: Zucchini Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup margarine, softened; ½ cup brown sugar; ½ cup white sugar; 2 egg whites; 1 ½ cups zucchini, grated; 2 cups whole wheat flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon ground cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg

Servings: persons

¼ cup margarine, softened
½ cup brown sugar
½ cup white sugar
2 egg whites
1 ½ cups zucchini, grated
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

1
In a medium bowl, cream together the margarine and sugar until smooth.
2
Beat in the eggs then stir in the zucchini.
3
Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; stir into the zucchini mixture.
4
Cover dough and chill for at least 1 hour or overnight.
5
Preheat oven to 375 degrees F (190 degrees C).
6
Grease cookie sheets.
7
Drop dough by teaspoonfuls onto the prepared cookie sheet.
8
Cookies should be about 2 inches apart.
9
Bake for 8 to 10 minutes in the preheated oven until set.
10
Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

501

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup margarine, softened, ½ cup brown sugar, ½ cup white sugar, 2 egg whites, and more.

Yes, Zucchini Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cookies

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