Zucchini Nut Cookies

Zucchini Nut Cookies


"This recipe makes a soft, spicy cookie with a nutty crunch!"


1 h {{adjustedServings}} servings 99 cals
Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
  3. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
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  1. 39 Ratings


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 wa...

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...

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 o...