How to Make Zucchini Cookies - A Step-by-Step Guide

Zucchini cookies might not be the first thing that comes to mind when thinking of dessert, but they are a delicious and surprisingly nutritious treat. These soft and chewy cookies are packed with shredded zucchini, which not only adds moisture and texture, but also sneaks in some extra vitamins and fiber. Plus, zucchini's mild flavor allows it to seamlessly blend in with the other ingredients, making these cookies a great way to use up an abundance of summer squash.

These cookies are ...

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup margarine, softened
  • 1 large egg
  • 1 cup grated zucchini
  • 1 cup raisins

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 36
  • Yield: 3 dozen

  • Whisk together flour, baking soda, cinnamon, cloves, and salt in a medium bowl.
  • Beat sugar and margarine in a large bowl with an electric mixer until smooth and creamy, 2 to 3 minutes. Beat in egg, then stir in zucchini. Gradually stir in flour mixture until incorporated. Mix in raisins. Cover dough and refrigerate for at least 1 hour or overnight.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
  • Drop teaspoonfuls of chilled dough 2 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven until set, 8 to 10 minutes, switching racks halfway through.
  • Remove from the oven. Allow cookies to cool slightly on the cookie sheets before transferring to wire racks to cool completely.
  • Nutrition

    81 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 5mg
    • Sodium: 99mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 33mg