Zucchini Nut Cookies Recipe
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Zucchini Nut Cookies

By: Maureen Pruitt 
"This recipe makes a soft, spicy cookie with a nutty crunch!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (32)

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 3 dozen
 

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup raisins
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
  3. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 99 | Total Fat: 4.2g | Cholesterol: 6mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 16, 2007 by jabocmom   view full review
Just the taste I was looking for. I did not have shortening so I used 1/4 c veg oil and 1/4 c...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 6, 2004 by PATELSM   view full review
When many of my friends and family are giving me a gift of squash from their garden, I'm...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2002 by CONNIE K. GERLACH   view full review
These cookies are wonderful. Easy to make. The spices are just right. This is a recipe to keep!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 22, 2009 by mayegrace   view full review
These are addictive! I left out nuts and rasins, subbed 1/2 the shortening for butter, and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 27, 2009 by SHORECOOK Supporting Member (Click to learn more about Supporting Membership)  view full review
A friend had given me some zucchini a week or so ago. I grated and premeasured what I didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 18, 2007 by mommieof6   view full review
Excellent recipe. I omitted the raisins (nobody here really cares for them) and followed...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2002 by PATI L   view full review
Light, fluffy texture. Cakey, different, but flavorful; good way to use up that extra cup of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 19, 2007 by Joy Ann   view full review
I made these to-day and doubled the recipe because I had frozen my grated zuccini in 2 cup...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 20, 2002 by peddler20   view full review
Thanks for a GREAT recipe!!! Anyway I can a vegetable into my picky lil eaters is fine with me!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2002 by Shelley   view full review
Really Great!!! My kids were eating them just as fast as I could pull them out of the oven.

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