Zucchini Cookies

This page may contain affiliate links, which means if you purchase something through one of the links on this page, we may earn a small commission. This is at no extra cost to you, and helps us continue doing what we love.

The other day I was looking around allrecipes.com looking for new ways to use some of the produce from our garden. This recipe for zucchini cookies stood out to me, so I tried it yesterday. I made just a couple adjustments though – I used part whole wheat flour and omitted the raisins.

Oh wow. They were the softest, moistest cookies I’ve had in a LONG time. They were absolutely delicious. I’d love to try them with pumpkin sometime. Mmmmm. The problem is they’re way too good for the amount of willpower I have (i.e. none). The recipe only made 21 cookies, and Stephen took the rest to work with him this morning. I can’t believe they’re already gone, but on the other hand, that’s a good thing.

I’m hoping to dehydrate some of our zucchini this summer, which would make these cookies great come winter. There’s a couple zucchini out on the vine that should be ripe in the next few days, so we’ll see.

Here’s the recipe, as I made it.

Zucchini Cookies

* 1/2 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 cup grated zucchini
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves

1. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Cover dough and chill for at least 1 hour or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Spread the love

7 thoughts on “Zucchini Cookies”

  1. Jen, I don’t know. It’s an interesting thought. It doesn’t seem like it’d work all that well, but I could be wrong.

  2. Souds yummy! Do you think spaghetti squash would work in this recipe? We seem to have an overabudance of it this year!

  3. Thanks, Karen. We tried freezing some one year, but it got really watery and nasty. I’ll have to try it again. And thanks for the advice about the book too.

  4. Hi Melody,

    Those cookies sound SO yummy. We have a huge garden full of zucchini that is not yet ready and of course, we’ll be gone when it is. Lord, help me to see your sense of humor 😉 RE: the zucchini. I shred mine and freeze it in ziplock bags for zucchini bread. It works great that way so it might be easier than trying to dehydrate it.

    As for the nourishing traditions book – I have always wanted to read that. I’ll have to borrow a copy when I get settled. Our library allows you to extend an intralibrary loan so you might want to ask.

    TTYL!

  5. I love zucchini cookies! My grandma used to make them all the time. She also shredded zucchini and then froze it for winter use. 🙂

    You can ship me some to Alaska if you just have TOO many! ha! 🙂
    ~anna

  6. Melody, I had this recipe in my recipe box at Allrecipes, waiting to try it. I was a little skeptical about it. I’m glad to know that they are good. I’ll be trying it this weekend. Thanks!

Comments are closed.