Saturday Sweet

i’m still in “gotta use giant zucchini” mode and since the zucchini bread and zucchini brownies have gone over so well, i figured this recipe i found for zucchini cookies had to be a winner. it is. they’re cookies like i like them – they don’t spread out too much, and they’re soft. easy baking, all around.

Zucchini Cookies
recipe adapted from

You Need:

1 stick butter, softened
1 cup sugar
1 egg
1 cup grated zucchini
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped pecans

in your mixer, cream the butter and sugar together. beat in the egg, then the zucchini. in another bowl, whisk together the flour, baking soda, salt, and cinnamon. stir this in until well incorporated. stir in the pecans. cover and refrigerate for about an hour. heat the oven to 350. line with parchment or grease. drop the dough by spoonfuls onto the baking sheets a couple of inches apart. bake for 10 minutes or so, until the edges are lightly browned. let cool on the sheets a few minutes, then transfer to cooling racks.


baking music: Bruce Springsteen, Born in the USA


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