This is one of those bakes where you add and subtract. You can add or subtract what you like, but I believe you will enjoy the flavor in general. This is merely a suggested recipe. Depending on what’s available in the house, I adjust the recipe every time. When you’re in need of steak, carbohydrates, and nice stuff, this is the dish to cook.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup margarine, softened
- 1 large egg
- 1 cup grated zucchini
- 1 cup raisins
Instructions
- Whisk together flour, baking soda, cinnamon, cloves, and salt in a medium bowl.
- Beat sugar and margarine in a large bowl with an electric mixer until smooth and creamy, 2 to 3 minutes. Beat in egg, then stir in zucchini. Gradually stir in flour mixture until incorporated. Mix in raisins. Cover dough and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Drop teaspoonfuls of chilled dough 2 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven until set, 8 to 10 minutes, switching racks halfway through.
- Remove from the oven. Allow cookies to cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 99 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I was never a fan of zucchini bread but after a few were given to us from a garden l decided to try something myself. Omg. Hands down amazing! I added a few things to this to make it my own. After overnight chill, I added maple syrup, vanilla and quick oats. Followed the rest of the instructions. They weren’t wet or mushy or spread out like some reviews so I’m not sure what happened there. These rose nicely and browned well.
This is the best zucchini cookie recipe I have ever made. I added dried blueberries instead of raisins. Hubby doesn’t care for raisins so the blueberries were a perfect match. We ate them as fast as they came out of the oven! This will be the only zucchini cookie recipe I ever use again!
I thought they were bland. I followed the recipe, but the cookies spread out on the sheet and ran together. I added more spices and some baking powder to the remainder of the batter and made muffins. Will not make again.
Initially made a single batch and had to coax my children into trying them. (Zucchini??!!!???). They all loved them and had to follow-up with a double batch. The only change I made was to NEVER make just a single batch!!
I made these for the first time a few days ago. Everyone loved them, i did a hack job on the frosting, i made a buttercream frosting. Making another batch today to take to the VA tomorrow.
Super easy and tastes great!!
I volunteer at my local food pantry I bake/cook for the clients. This delicious cookie was chosen for them this month.
Delicious! I did make some tweaks for my preference. Unsweetened applesauce for the butter, only 3 tb of coconut sugar, 1 1/2 tsp cinnamon, 1/4 tsp cloves. I also used 1/2 c of pecans, 1/4 c dark chocolate chips, and a 1/4 c of semisweet chocolate chips.
Refrigerating the dough overnight allowed the raisins so soak up the moisture from my undrained frozen grated zucchini. Even so, the dough was too wet and the cookies were flat so I had to add 1/4 c. more flour. Reduce the cloves to 1/4 tsp. Baked 10 min. on my air-bake cookie sheet. Be sure to grease the pan! I never had zucchini cookies before so it’s nice to have another way to use them! Yield: 36 cookies.
Instead of letting the Dell cool for an hour, I added about 25% more flour and it worked out great. Nice soft chewy cookies
Really good.
Moist and delicious! On our favorites list!!
Followed recipe exactly and they were a huge hit. Will definitely make again.
We had an abundance of zucchini from the garden this year and this recipe was right on time. I did make some changes – used butter instead of margarine, 1/2 cup white sugar & 1/2 cup brown sugar instead of the 1 cup of white sugar, and zante currants instead of raisins. Incredible results – I can’t stop eating them. Great recipe!
Family really liked these. The only reason I haven’t given a 5 star is because they were not at all cookie like . They were very good but we called them Muffin Tops!
So yummy, they turned out a lot like my pumpkin chocolate chip cookies. My Daughter figured it was cookies for breakfast lol. I added chocolate chips in with the raisins, so delicious and moist.
I’ve made these twice in two weeks. The second time, I had to make a double batch!
I made some changes according to what I had in my cupboard. I used raw sugar and wholemeal SR flour, so I didn’t need baking powder. I only had 1/2 zucchini so I also added 1 small carrot. I also added some vanilla extract and cocoa. The second batch I topped with flaked almonds before baking, and the third batch I topped with white chia seeds. YUM! My new favourite snack! Thanks for sharing!
I couldn’t find my mothers recipe for zucchini cookies so I am going to try this one, but I will leave out the raisins and add walnuts plus top with cream cheese frosting and dip in finely chopped nuts.
Love this recipe! I deviated slightly and didnt have time to chill the dough. Instead I melted the butter and exchanged raisins for mini chocolate chips. The melted butter puffed the cookies right up and they are the perfect texture!
I converted this recipe to gluten free, switched out the white sugar with coconut sugar and organic sugar, added a trace of chopped walnuts. They were great, however slightly dry. I contributed this to the fact that I’d wrung out the zucchini. Won’t do that next time. Will make again.