Zucchini Butterscotch Cookies Recipes
BUTTERSCOTCH ZUCCHINI BREAD
Make and share this Butterscotch Zucchini Bread recipe from Food.com.
Provided by Bev. E.
Categories Quick Breads
Time 1h25m
Yield 1 large loaf
Number Of Ingredients 13
Steps:
- Beat together the sugar, eggs, zucchini, oil and vanilla.
- Add dry ingredients to flour.
- Then the other mixture.
- Beat until smooth.
- Add pudding mix, oats and nuts.
- Grease a 5x9 bread pan.
- Bake at 350 for about 1 hour.
Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7
BUTTERSCOTCH ZUCCHINI BARS
These bars are so good. If you don't have butterscotch chips you can substitute some other chips or make an oatmeal crumb topping. They are also good served warm with a scoop of ice cream.
Provided by Small Town Cook
Categories Dessert
Time 40m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease a 15x10x1 sheet pan.
- Beat together eggs, sugar, oil and vanilla.
- Beat in soda, salt and powder.
- Mix in flour until well mixed.
- Stir in zucchini.
- Pour into pan.
- Mix together brown sugar and butterscotch chips and sprinkle over batter in pan.
- Bake for 30 minutes or until a toothpick poked in comes out clean.
ZUCCHINI GRANOLA COOKIES
"To use up an abundance of garden zucchini, try these wholesome soft-textured cookies," suggests Janice Brady of Des Moines, Washington.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well., Stir in zucchini and chips., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 177 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 137mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
ZUCCHINI OATMEAL COOKIES
These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these.
Provided by Wendy
Categories Fruits and Vegetables Vegetables Squash
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
- Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
Nutrition Facts : Calories 62.6 calories, Carbohydrate 8.6 g, Cholesterol 3.7 mg, Fat 3.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 18 mg, Sugar 5.1 g
BUTTERSCOTCH SANDWICH COOKIES
Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 53m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.
Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
ZUCCHINI CHOCOLATE CHIP COOKIES RECIPE
These cookies are so soft and chewy with the perfect hint of spice!
Provided by Six Sisters
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, cream together butter and sugar.
- Add eggs, one at a time, and beat after each addition.
- Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
- Fold in zucchini and chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 5764 kcal, Fat 224 g, SaturatedFat 132 g, Cholesterol 415 mg, Sodium 6131 mg, Carbohydrate 888 g, Sugar 468 g, Protein 88 mg
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