Delicious application for cinnamon crisps!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 72 |
| Yield: | 72 servings |
Ingredients
- 1 ½ cups butter, softened
- 1 ½ cups white sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 cups finely shredded zucchini
- 3 cups quick-cooking oats
- 2 cups chopped pecans
- 1 (10 ounce) package cinnamon chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
- Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
- Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 114 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I followed it exactly and it is really yummy. Great use of zucchini! Plopping them on the pan was a bit like making pumpkin cookies- no way to make them exact circles or balls, but the texture after they are cooked are airy, cakey and not gooey. It took mine closer to 13 or 14 mins cooking time. I used mini cinnamon chips from a kitchen store- not the Hershey’s brand, but I’m sure those would be great in it too.