Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
30
Yield:
2 1/2 dozen cookies
Ingredients
1 ¼cupsall-purpose flour
1 ½teaspoonsground cinnamon
½teaspoonbaking soda
¼teaspoonground cloves
1cupshredded zucchini
⅔cuppacked brown sugar
½cupbutter, softened
1largeegg
1teaspoonvanilla extract
1cupquick-cooking oats
½cupraisins
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Whisk flour, cinnamon, baking soda, and cloves together in a bowl until well combined. Set aside.
Wrap zucchini in a clean towel; wring out to remove any excess moisture. Set aside.
Beat brown sugar and butter together in a large bowl with an electric mixer until creamy; beat in egg and vanilla extract. Stir in flour mixture and oats until just incorporated. Stir in zucchini and raisins until evenly combined. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until bottom edges turn golden brown, 14 to 16 minutes.
Nutrition Facts (per serving)
| 84 | Calories |
| 3g | Fat |
| 12g | Carbs |
| 1g | Protein |
