Zucchini cookies… Who’da thunk?

These cookies are really cakey, kinda spongy. Really different, and quite tasty!

½ cup butter, softened
1 cup sugar
1 egg
1 ½ cups shredded zucchini
2 cups all purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
½ cup golden raisins
½ dried cranberries

Preheat the oven to 350° F. Line two baking sheets with parchment paper. Or, if you ran out of parchment paper like I did… Grease two baking sheets.

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg. Gently mix in the shredded zucchini.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Gradually add the flour mixture to the zucchini mixture, beating slowly with the mixer. Stir in the golden raisins and dried cranberries.

Scoop rounded tablespoons of cookie dough onto the prepared baking sheets at least 1 inch apart.

Bake for 12-14 minutes, or until the cookies are lightly golden brown around the edges. Remove from the oven and transfer to a wire rack to cool.

Simple, lightly spiced cookies. The shredded zucchini adds a nice texture. Easy to eat too many of!