Zucchini Nut Cookies Recipe

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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.

—jabocmom

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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.

—PATI L

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37 Ratings

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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.

—PATELSM

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Aug 29, 2002

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

—CONNIE K. GERLACH

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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!

—mayegrace

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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!

—SHORECOOK

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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.

—mommieof6

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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.

—Joy Ann

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Nutrition

Calories
99 kcal
5%

Carbohydrates
14.7 g
5%

Cholesterol
6 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.

Nutritional Information

Zucchini Nut Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 99
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 0.9g 4 %
Cholesterol 6mg 2 %
Sodium 55mg 2 %
Potassium 60mg 2 %
Total Carbohydrates 14.7g 5 %
Dietary Fiber 0.5g 2 %
Protein 1.3g 3 %
Sugars 8.3g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 1 %
Iron 5 %
Thiamin 7 %
Niacin 6 %
Vitamin B6 2 %
Magnesium 2 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.