Recipe By Maureen Pruitt
Published Sep 4th
Zucchini Nut Cookies
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 3 dozen Calories 98.7

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

Recipe Ingredients

  • ½ cup packed brown sugar
  • ½ cup white sugar
  • ½ cup shortening
  • 1 egg
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup grated zucchini
  • 1 cup raisins
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. 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. 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.

Nutrition Facts

  • Calories 98.7
  • Carbohydrate 14.7 g
  • Cholesterol 5.2 mg
  • Fat 4.2 g
  • Fiber 0.5 g
  • Protein 1.3 g
  • Saturated Fat 0.9 g
  • Sodium 54.9 mg
  • Sugar 8.3 g


  1. 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 turned out AWESOME! Everything was according to the recipe. I used all the liquid - Read more ...
  2. 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 of this cookie. I loved them , too! Thanks for a great recipe!
  3. 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 probably me and my idea of cookies. Next time I will add extra sugar. I added a cup - Read more ...
  4. 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 was missing something.
  5. 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.
  6. 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 do just that. I enjoyed the cake-like texture which reminded me of mini carrot cakes. As noted in - Read more ...
  7. Thanks for a GREAT recipe!!! Anyway I can a vegetable into my picky lil eaters is fine with me!
  8. These cookies are wonderful. Easy to make. The spices are just right. This is a recipe to keep!
  9. 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.