Recipe by Maureen Pruitt
"This recipe makes a soft, spicy cookie with a nutty crunch!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
sifted all-purpose flour
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.
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.
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.
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!
These cookies are wonderful. Easy to make. The spices are just right. This is a recipe to keep!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Nut Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 38
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an amazing cookie with nuts and white chocolate.
Moist fudgy brownies with a secret squash surprise.
See how to make spicy, frosted pumpkin cookies.