Moist Zucchini Cookies Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon salt
• 1 cup white sugar
• 0.5 cup margarine, softened
• 1 large egg
• 1 cup grated zucchini
• 1 cup raisins

Instructions

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
2. In a large bowl, beat the sugar and butter with an electric mixer until smooth and creamy, about 2 to 3 minutes. Beat in the egg, then stir in the shredded zucchini. Gradually add the flour mixture until just combined, then mix in the raisins. Cover the dough and refrigerate for at least 1 hour or overnight.
3. Preheat your oven to 375 degrees F (190 degrees C) when you're ready to bake. Grease two cookie sheets well.
4. Drop teaspoonfuls of the chilled cookie dough 2 inches apart onto the prepared cookie sheets.
5. Bake in the preheated oven until the cookies are set, approximately 8 to 10 minutes, rotating the baking sheets halfway through for even baking.
6. Remove the cookies from the oven and let them cool slightly on the cookie sheets before transferring them to wire racks to cool completely.

Nutrition

• Calories: 85 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 8 g
• Sodium Content: 88 mg
• Protein Content: 1 g
• Cholesterol Content: 12 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g