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Fresh Zucchini Cookies

(21 Votes)
Updated May 17, 2018
Fresh Zucchini Cookies
MAKES
48 (4 dozen)
COOK TIME
15 Min

Soft, rich, and incredibly moist, these Fresh Zucchini Cookies will surprise even the pickiest of eaters. It's up to you whether you reveal what the secret ingredient is, but you won't have to worry, 'cause after one bite, they won't even mind that they're made with a veggie!

What You'll Need

  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (about 1 small zucchini)
  • 1 cup raisins
  • 1 cup chopped walnuts

What to Do

  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
     
  2. In a large bowl, cream together butter and sugar until light and fluffy. Gradually add egg, flour, baking soda, cinnamon, and salt; mix well. Stir in zucchini, raisins, and walnuts. Drop by teaspoonfuls onto prepared baking sheets.
     
  3. Bake 15 to 20 minutes or until golden. Do not over-bake.

Notes

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0 0 %
  • Saturated Fat 0.0 0 %
  • Trans Fat 0.0 0 %
  • Protein 0.0 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0 0 %
  • Sodium 0.0 0 %
  • Total Carbohydrates 0.0 0 %
  • Dietary Fiber 0.0 0 %
  • Sugars 0.0 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made these cookies twice. First time they were very moist and cake like. The second time I made them they were very dry almost like they should have had more liquid added. Will try them again as they are very tasty and everyone enjoys them.

I liked these cookies, but I really like nuts and raisins. My first impression was that a pinch more salt was needed. If I had to chose between a chocolate chip cookie and a zucchini cookie, chocolate chip would definitely win out, but if I have extra zucchini after I made zucchini bread, I'd make these cookies again.

I found these cookies almost tasteless. Would not make again.

I made these tonight and felt that they were a little on the dry side. I baked them slightly under 15 minutes. The flavor was very good however. I think they would be good with a glass of milk or a cup of tea/coffee. I give them 3 1/2 stars.

I made these yesterday and husband could not stop eating them. This recipe is a keeper!!

I didn't use nuts,because I didn't have any . They were very tasty, a great way to use my garden zucchini.

I am going to have fun at Church this Sunday with these cookies!!!

I have had this recipe for several years, everybody loves them. They are totally surprised when I tell them they are zucchini

Use margarine . My boyfriend owns a bakery . He said he uses marg. not butter to make them soft

Awesome, delightful, and oh, so good

You need some form of shortening in baked goodies and for those allergic to nuts just omit or even better have you tried using "GrapeNust" the sereal in their place. I have for years and they reduce the calories from nuts and still give you a nutty crunch.

Is there a way to make these low fat? Has anyone used applesauce instead of butter? I always use pecans instead of walnuts as I am allergic to walnuts.

I always use applesauce when I bake. They'll have a different texture, but still delicious!

i made these i frosted mine with cream cheese frosting

I was wondering if you could use vegetable shortening instead of butter because it tends to burn and make cookies hard and also if you could substitute almonds or pecans for walnuts? Melissa

I used crisco solid shortening in place of the butter (same amount) and I also added 1/2 tsp. cloves also instead of walnuts I used chopped pecans and my family ate them up so quickly I had to make another batch :)

Yes you can it is wonderful. To me even better because you are saving some calories.

Very good and moist,will be making these again.

I used chocolate chips instead of the raisins and I also added some quaker oats. Turned out very very good.

Do you squeeze out the fluid of the zucchini after grating them

If you like zucchini bread, you'll love these!!

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