Whole Wheat Zucchini Cookies

  • Prep 60 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 60
Whole Wheat Zucchini Cookies

Ingredients

3/4
cup sugar
3/4
cup firmly packed brown sugar
1
cup margarine or butter, softened
1
teaspoon grated lemon peel
1
teaspoon vanilla
2
eggs
2 1/2
cups whole wheat flour
1
teaspoon baking soda
1
teaspoon cinnamon
1/2
teaspoon salt
2
cups quick-cooking rolled oats
2
cups shredded zucchini, drained
1
(12-oz.) pkg. (2 cups) miniature chocolate chips

Steps

Hide Images
  • 1
    Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add lemon peel, vanilla and eggs; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto greased cookie sheets.
  • 2
    Bake at 350°F. for 9 to 13 minutes or until golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Notes









Tips

Expert Tips

  • Zucchini, a cousin of the cucumber and the pumpkin, grows prolifically sometimes sprouting from finger size to baseball-bat dimensions seemingly overnight. While this green vegetable is most often used in savory dishes it can also add moisture and flavor to sweet recipes for cookies, cakes, muffins and quick breads.
  • Zucchini contains a lot of moisture. To avoid making the batter watery, drain the shredded squash by pressing it down in a colander or sieve set in the sink or over a bowl before mixing it with other ingredients.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
80mg
3%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved