In case you have an abundance of zucchini each summer season, add these scrumptious oatmeal cookies to your recipe listing. They’re really easy and so good!

❤️WHY WE LOVE THIS RECIPE
These cookies are a improbable means to make use of up all that backyard zucchini. Even for those who’re not a fan of zucchini, you’ll love these. All of the added spices make these cookies so good, and so they keep moist and scrumptious. These cookies are simply pretty much as good the following day, making them good for any gathering. These cookies are comfortable and chewy, which we love.
SWAPS
You’ll be able to substitute all-purpose flour for complete wheat flour. You’ll be able to change out the spices for those who favor, too. Not a fan of walnuts, use pecans or depart the nuts out altogether. I feel you can additionally add chocolate chips too.


OTHER DELICIOUS ZUCCHINI RECIPES


Zucchini Oatmeal Cookies
- 3/4 cup shortening
- 1 cup honey
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup complete wheat flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon floor cloves
- 1/2 teaspoon salt
- 1 1/2 cups zucchini grated
- 1 cup raisins
- 2 cups quick-cooking oats
- 1 cup walnut items
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Cream shortening and honey, add eggs and beat nicely. Combine in flours, spices, and zucchini and proceed mixing.
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Fold in oats, raisins and nuts. Drop by tablespoons on a greased cookie sheet.
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Bake in preheated 350 diploma oven 10 to 12 minutes. Makes 3 to 4 dozen relying on measurement you make cookies
You can really use 1 1/2 cups all objective flour as a substitute of 1/2 cup complete wheat flour on this recipe.
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