Zucchini Carrot Cookies

"In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!"
 
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Ready In:
27mins
Ingredients:
10
Yields:
1 batch of cookies
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ingredients

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directions

  • Cream the margarine and sugar.
  • Add the egg and vanilla; mix well.
  • Add shredded vegetables and mix.
  • Combine the dry ingredients into a bowl.
  • Then add to the creamed mixture; mix well.
  • Drop the dough by teaspoonful onto an ungreased baking sheet.
  • Bake at 350 degrees for 10 to 12 minutes.

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Reviews

  1. These were yummy. I added a little cream cheese frosting and they were even better!
     
  2. I wish I could give these more than 5 stars. I've made them several times for my daughter's 3rd grade class and they just love them.... I even told them up front they had zucchini and carrots! The kids even asked for the recipe to take home. I made 2 small changes to the recipe by using a 1/2 cup applesauce and 1/4 cup butter for the margarine and 1 cup wheat flour which didn't hurt it at all.
     
  3. I made it today.taste really good
     
  4. These were delicious . I added a handful of ground golden flax seed. They were soft on the inside with a slightly crisp exterior. I hope the batter freezes well because I made a small batch of cookies and froze the remaining batter.
     
  5. These cookies are so good! They are almost like muffin tops =)
     
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