Zucchini Cookies144 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“These are moist spicy cookies!” - by Marian
Original recipe yields 3 dozen
- 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.
- 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.
- 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.
Amount Per Serving (36 total)
- 81 cal
- 2.7 g
- 13.4 g
Based on a 2,000 calorie diet
Reviews (144)Rate This Recipe
"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, flavorfu..." See morel, 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!"
"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..." See more the great recipe!!!"
"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 a..." See moreny. 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."
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