[mv_schema_meta name="preheat oven and whisk dry ingredients"]Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel. [mv_img id="3759"]
[mv_schema_meta name="mix wet ingredients"]In another mixing bowl, using a hand mixer, mix together the butter, and brown sugar until creamy. Add the egg and rum extract and continue to mix until egg is incorporated. [mv_img id="3760"]
[mv_schema_meta name="add zucchini"]Stir in the shredded zucchini. [mv_img id="3761"]
[mv_schema_meta name="add flour and milk alternately"]Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined. [mv_img id="3762"]
[mv_schema_meta name="scoop dough"]Scoop into tablespoon sized portions onto a parchment lined cookie sheet.[mv_img id="3763"]
[mv_schema_meta name="bake and cool"]Bake for 13 minutes or until cookies are no longer wet on top and bounce back when lightly touched. Rest the cookies for 5 minutes before transferring to a cooling rack. [mv_img id="3764"]
Tips and Substitutions
Always let the shredded zucchini sit in a colander with a sprinkle of salt to help release the water for at least 10 minutes.
Press the zucchini after the rest time to squeeze excess water out.
Use a tablespoon sized cookie scoop to get perfect portion sized cookies.
Line the cookie sheet with parchment paper to prevent sticking.
Allow the cookies to cool for at least 5 minutes before removing from the baking sheet.
Substitute 1 teaspoon orange zest in place of the dried orange peel.