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Making Zucchini Raisin Cookies


 I showed you guys my backyard garden and one of the things that was growing there was zucchini something that is very easy to grow, but not nearly as easy to eat. It seems like most recipes are just trying to disguise both the texture and the taste of it. These bread cookies do kind of do that, but still leave enough of the Zucchini flavor that I feel like I can still say they’re zucchini flavored.  


Start with a mix of one stick of soft butter and two cups of sugar. This alone seems like a good enough dessert for me,  but then you add one egg and 2 1/2 cups of zucchini  and then a teaspoon salt, another teaspoon of of cinnamon, some baking soda, then two cups of baking soda, and flour. Mix it all together, and then let it rest overnight.  Set the oven to 350 and place the dough on the cookie sheet about a tablespoon’s worth an inch apart from each other. Bake time is roughly twenty minutes and when you’re done the cookies will be very soft, similar to bread. 

This entry was posted in: cooking

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