Sul Sul, Gerbits! Today is another zucchini recipe. It is not a bread recipe, but a cookie recipe. It is basically a zucchini bread cookie.
I made this recipe during a heat wave, using my convection oven. I took a little bit more time, but it didn’t heat up the house. Which was a positive.
Preheat your oven to 400 degrees Fahrenheit, or your convection oven to 375 degrees because with the convection oven you decrease your temperature by 25 degrees.
You are going to combine the flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl.
Cut in the shortening using a pastry blender.
Beat in the egg until it is well combined.
Add the zucchini and the oats. Beat them until they are evenly mixed in.
Spoon drops of cookie dough onto a greased cookie sheet.
Bake at 400 for 8 – 10 minutes. If you are using the convection oven like I did you do not have to increase or decrease the time. You are just going to bake it at 375.
These cookies have a frosting. Frostings are one of those things that I can never get right. No matter how many times I try. But, I am not going to stop trying. I will make a good frosting, eventually.
You are going to cream the butter in a medium bowl. Add the remaining ingredients: milk, vanilla, and powdered sugar. and beat until smooth.
Add more milk and/or powdered sugar until desired consistency is reached.
These cookies were really easy and simple to make. If you want to make them feel free to use the hashtag “ Breakfast with Cordelia.” So that I can see your lovely creations.
I hope you all liked this zucchini recipe. If you want more recipes like this one make sure to like and subscribe. Vadish, Dag Dag!
Show the original author some 💖💖💖 Chef in Training
Printable version of this recipe: on the blog
Printable version of the frosting recipe: on the blog
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