Spicy Zucchini Oatmeal Cookies

1 ¼ cups all-purpose flour

½ teaspoon baking soda

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ cup butter, softened

⅔ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup quick cooking oats

1 cup shredded zucchini

½ cup raisins

Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.

Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.