Zucchini Cookies

by Linda Faraday of Fremont, OH, Cookie Club Member

Recipe Courtesy of www.CookieClubRecipes.com

Category: Desserts, Cookies

Prep Time: 25 Minutes

Level: Baking Experience Helpful

Yield: 4 1/2 Dozen Cookies

Here's a sweet cookie recipe for using up those extra zucchinis from the garden! These cake-like cookies are good without the frosting but much better with. Kind of like eating cake without icing, which some folks prefer. We used a Cream Cheese Frosting (recipe from our Cake Club) and ended up with 4 1/2 dozen cookies. They're very good! :o)


2 c. zucchini, shredded and drained (don’t peel)

1 c. sugar

1 c. brown sugar, packed 

1 c. butter flavored Crisco® (or 1/2 butter, 1/2 Crisco®)

2 eggs

1 tsp. salt

1 tsp. baking soda

3 1/2 c. flour

1 c. raisins, optional


Shred zucchini, unpeeled. Food processor works great. Transfer zucchini to colander, drain extra liquid. Combine zucchini, sugar, brown sugar, Crisco® and eggs, mix well. Add salt, baking soda, and flour. Batter will be very soft. Add raisins, if desired. 

Drop cookie dough by teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Frost cookies with cream cheese frosting while still hot (optional).


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