Try this Zucchini "Frisbees" recipe, or contribute your own.
Suggest a better descriptionFrom: Donna Ransdell, COOKING echo Sift together flour, soda, powder, salt and spices. Cream shortening with sugars; beat in eggs and flavoring. Add dry ingredients alternately with zucchini. Stir in raisins and nuts. Drop in 1/4 cup quantities onto Greased cookie sheets. Spread out to 5 inches diameter. Bake at 375 for 10 to 12 minutes, or until edges begin to brown. Cool 1 minute and remove and cool on racks. If desired, frost with powdered sugar glaze. Can make into smaller cookies. Makes 20 big ones or more smaller ones. Recipe from Festival Cookie Book, published by KMA Radio, 1983.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 364 | ||
Calories from Fat: 89 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 108.6mg | 33 % | |
Sodium 155.7mg | 5 % | |
Potassium 196.7mg | 5 % | |
Total Carbohydrate 64.6g | 19 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 63.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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