Zucchini Cookies Recipe - Allrecipes.com
Zucchini Cookies Recipe
  • READY IN 25 mins

Zucchini Cookies

Recipe by  

"These are moist spicy cookies!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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. Mix in raisins. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2004

I know... that was my first thought, too: "Zucchini Cookies? You have got to be kidding me!" However, a cookie is a cookie so I gave these a go. Hello delicious! They were light, soft, chewy, flavorful, and gone! I left out the raisins (I'd rather be poked in the left eye with a shart stick than have to eat a raisin). These were awesome. Give them a try! Really!

Most Helpful Critical Review
Feb 24, 2005

The cookies were tasty, but it tasted just like zucchini bread, but without the best part of the bread, the middle! I make at least 1 loaf of zucchini bread a month and these cookies just tasted like the outside of the loaf. I'll pass on making this one again.

Sep 24, 2006

Sooooo good. Stayed with recipe, only some substitutions: used butter instead of margarine and threw in some flax meal and used half whole wheat and half white flour. No cloves since I didn't have any. Guests ate them up. The lactating guest had four, and my children (2 and 4) loved them, raisins and all. For some reason, I didn't trust they were done at 10 minutes (convection oven). I left them in for 2 more, and some burned. Refridgerated overnight, the dough looked all lumpy with sharp points, but when baked, puffed up to these completely round dome-shaped muffin top-like cookies, no matter how sloppily I dropped the dough shapes. More of a cake texture than a drier cookie texture. Zucchini didn't show up at all in the finished cookie, but I used a food processor for the whole thing and dumped all ingredients in rather than sifting them in. What a time saver! Thanks for the great recipe.

Jan 20, 2004

Very very good- Be careful not to overbake- Take them out when they still look slightly "doughey" in the center. They also freeze very well. No one will know these have zucchini in them! Thanks for the great recipe!!!

Sep 25, 2002

A co-worker made a batch of these and I have to say, they are just about the most delicious thing I have ever tasted. Now I know what to do with all those zucchini's from our garden.

Aug 02, 2004

These were great! I brought them into work and they were gone in one day. Great spicy note from the cloves. I used dried cranberries instead of raisins, and made sure not to overbake, as others suggested. This cookie was more moist than any I have ever baked!

Dec 03, 2010

I left out the raisins in half of the cookies since I'm not a big raisin fan. I than topped those cookies with a confectioners sugar icing. SOO good, with or without the icing!

Sep 06, 2003

Wow!These cookies were much more excellent than I had expected. The edges were delicately crisp, and the center was like velvety cake. I used golden raisins and mini chocolate chips.


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 99 mg
  • 4%

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

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