Zucchini Carrot Cookies Recipes
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!
Provided by Charlotte J
Categories Drop Cookies
Time 27m
Yield 1 batch of cookies
Number Of Ingredients 10
Steps:
- 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.
ZUCCHINI-CARROT BARS
We added grated zucchini to Betty Crocker™ Super Moist™ carrot cake mix to create these tasty dessert bars frosted with made-from-scratch cream cheese icing.
Provided by By Brooke Lark
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom of 15x10x1-inch pan with parchment paper or spray with cooking spray. In large bowl, stir together bar ingredients until well mixed. Spread in pan.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat together frosting ingredients with electric mixer on medium speed until smooth. If needed, add more milk to make a spreadable consistency. Spread over cooled bars. Cut into 2x1-inch bars. Garnish with raspberries and mint leaves. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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