Zucchini Oatmeal Cookies Recipe

Name: Zucchini Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening; 3/4 cup honey; 1 egg; 1 cup whole wheat flour or 1 cup all refined flour; 1 cup flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup grated zucchini; 1 cup oatmeal; 1 cup raisins

Servings: persons

1/2 cup shortening
3/4 cup honey
1 egg
1 cup whole wheat flour or 1 cup all refined flour
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup oatmeal
1 cup raisins

1
Preheat the oven to 375.
2
Cream together the shortening and honey.
3
Then add the egg and beat well.
4
Stir together baking soda, cinnamon, nutmeg, and salt.
5
Add this mixture alternately with the zucchini to the egg mixture.
6
Stir in the oatmeal and raisins.
7
Drop by teaspoons onto greased cookie sheets.
8
Bake for 10 to 12 minutes.

397

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/2 cup shortening, 3/4 cup honey, 1 egg, 1 cup whole wheat flour or 1 cup all refined flour, and more.

Yes, Zucchini Oatmeal 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 Oatmeal Cookies

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