Zucchini Nut Cookies Recipe - Allrecipes.com
Zucchini Nut Cookies Recipe
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Zucchini Nut Cookies

Recipe by  

"This recipe makes a soft, spicy cookie with a nutty crunch!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

Just the taste I was looking for. I did not have shortening so I used 1/4 c veg oil and 1/4 c applesauce. I think the cloves is the key. Another recipe I used did not have it and I thought it was missing something.

Most Helpful Critical Review
Aug 29, 2002

Light, fluffy texture. Cakey, different, but flavorful; good way to use up that extra cup of grated zucchini. 15-16 min at 350 degrees worked for me.

Aug 06, 2004

When many of my friends and family are giving me a gift of squash from their garden, I'm always looking for a way to utilize the overabundance of the vegetable. This recipe was a perfect way to do just that. I enjoyed the cake-like texture, which reminded me of mini carrot cakes. As noted in the other reviews, the spice mixture was perfect. I may add a cinnamon glaze afterwards to complement the spices used in the cookie.

Jun 22, 2009

These are addictive! I left out nuts and rasins, subbed 1/2 the shortening for butter, and used ww flour..oh, and I added vanilla. My 1 yr old signed "more" for the first time ater a test bite of this cookie. I loved them , too! Thanks for a great recipe!

Aug 29, 2002

These cookies are wonderful. Easy to make. The spices are just right. This is a recipe to keep!

Jul 27, 2009

A friend had given me some zucchini a week or so ago. I grated and premeasured what I didn't use and froze in zip lock bags of 1 cup each. I used a bag of frozen zucchini for this recipe. It turned out AWESOME! Everything was according to the recipe. I used all the liquid that came out of the frozen zucchini. However, I did skip the raisins because I don't care for them in cookies. Thank you Maureen Pruitt for such an AWESOME recipe!

Jan 18, 2007

Excellent recipe. I omitted the raisins (nobody here really cares for them) and followed another reviewers suggestion and added a cream cheese frosting. My family loved them.

Aug 19, 2007

I made these to-day and doubled the recipe because I had frozen my grated zuccini in 2 cup packages *g*. The cookies were quite good. I found them to be rather lacking in sugar, but that is probably me and my idea of cookies. Next time I will add extra sugar. I added a cup of chopped dates because I had them here...... I will make these again, but add extra sugar and probably step up the spices by 1/4 more.


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  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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