Name: Fresh Zucchini Cookies
Cook time: 15 min
Ingredients: 1/2 cup (1 stick) butter, softened; 1 cup sugar; 1 egg, beaten; 2 cup 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

Fresh Zucchini Cookies

21 Comments

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

Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
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.
Bake 15 to 20 minutes or until golden. Do not over-bake.

Notes

Nutritional InformationShow More

Servings Per Recipe: 48

Amount Per Serving % Daily Value *
Calories 79
Calories from Fat 33
Total Fat 3.7g 6 %
Saturated Fat 1.4g 7 %
Trans Fat 0.1g 0 %
Protein 1.2g 2 %

Amount Per Serving % Daily Value *
Cholesterol 9.0mg 3 %
Sodium 70mg 3 %
Total Carbohydrates 11g 4 %
Dietary Fiber 0.5g 2 %
Sugars 6.1g 0 %

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dbates719 9959154

Dec 20, 2015

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.

Debbie082352

Aug 30, 2015

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.

VPETERSEN 5302804

Sep 12, 2014

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

nlacroix590 011987 1

Sep 01, 2014

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.

jillsiegel99 71976 45

Aug 21, 2014

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

Jade 1753249

Aug 13, 2014

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

jcaratti

Aug 12, 2014

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

frogy1938 6068392

Mar 12, 2013

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

fartface6 1717422

Mar 04, 2013

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

sweetnsourgranny 3 967402

Sep 16, 2012

Awesome, delightful, and oh, so good

balllesswonder 162 1973

Aug 09, 2012

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.

wilhelm 3757542

Aug 09, 2012

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.

supsunnie 0452029

Dec 10, 2013

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

pollywally 8104286

Aug 03, 2012

i made these i frosted mine with cream cheese frosting

myaglowski 2619925

Jul 24, 2012

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

irishgrandma2003 7 855014

Jul 27, 2012

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 :)