Zucchini Nut Cookies

Zucchini Nut Cookies


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


1 h servings 99 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • 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

  • Cook

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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. 40 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...

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 t...

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.

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.

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 pro...

Really Great!!! My kids were eating them just as fast as I could pull them out of the oven.