Zucchini Drop Cookies

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Serves 18, 2 cookies per serving
Tastes like a dessert, but packed with the goodness of apples and zucchini!

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1. Preheat oven to 375°F.

2. Combine margarine, applesauce, egg, and zucchini in a bowl.

3. In a separate bowl, mix the flour, salt, cloves, raisins cinnamon, baking soda, sugar, and oats.

4.Mix all the ingredients together until well blended.

5.Drop by teaspoonful onto a greased baking sheet.

6. Bake for 12-15 minutes or until golden brown.


Try substituting one cup of the white flour for whole wheat flour!


1/3 cup canola oil

1/4 cup no-sugar-added applesauce, drained

1 egg, slightly beaten

1 medium zucchini grated (about 1 cup)

2 cups flour

½ teaspoon salt (optional)

½ teaspoon ground cloves

1 cup raisins

1 teaspoon cinnamon

1 teaspoon baking soda

1 cup sugar

½ cup quick oats


Oven, two mixing bowls, mixing spoon, baking sheet, teaspoon

More About Zucchini

How to Select

Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.

How to Store

Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.

How to Prepare

Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices