Zucchini Spice Biscuits

    (31)
    27 minutes

    Added zucchini makes good soft biscuits, almost cakelike in texture. You can add chocolate chips if you want to make them a little more decadent!


    31 people made this

    Ingredients
    Serves: 48 

    • 125g butter, softened
    • 1 cup (185g) packed brown sugar
    • 1 egg
    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1/4 cup (65ml) milk
    • 1 1/2 cups grated zucchini
    • 1/2 cup (60g) chopped walnuts
    • 1/2 cup (90g) raisins
    • 1 teaspoon orange zest

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl, cream together the butter and brown sugar until smooth, then beat in the egg. Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture alternately with the milk. Finally, mix in the zucchini, walnuts, raisins and orange zest. Drop by heaping spoonfuls onto the prepared baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly browned.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (28)

    by
    44

    I have made these cookies several times and they are EXCELLENT with chocolate chips. I also substituted half the butter with applesauce once and it seemed to make no difference. Very moist, almost cakelike in texture. Zucchini-haters devoured these!  -  22 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    29

    These cookies have a delicious spicy taste, and smell great while they're baking. Mine spread too much even after adding additional flour and refrigerating the dough, but next time I'll do a better job of squeezing the moisture out of the zucchini. I won't add the milk next time either.  -  22 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    25

    The orange zest truly makes this recipe special. The kids love it.  -  31 Jul 2002  (Review from Allrecipes USA and Canada)

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