Zucchini Cookies

Zucchini Cookies


"These are moist spicy cookies!"


25 m servings 81 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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  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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  1. 186 Ratings


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, fl...

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 ...

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! Than...

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.

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...

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...

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!

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.

my kids absolutley loved these cookies, as a matter of fact my oldest made them herself!!! So easy, so Quick!!! Try them you'll love them!!!