Zucchini Cookies

  • Yield 4

Overloaded with zucchini? Make cookies!

High Cotton Food Styling & Photography

Our friends, Bill and Ernestine Harden, developed this cookie recipe to use the abundance of zucchini they grow in their garden. It's mouth-watering and the best cookie I have ever put in my mouth.


1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini
1 cup golden raisins
1 cup chopped pecans
1 cup semisweet chocolate chips


  1. Preheat oven to 350F. Grease 2 nonstick baking sheets.
  2. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with a mixer at medium-high speed until light and fluffy. Add egg; beat well. Gradually add flour mixture; beat until smooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2 inches apart onto baking sheets.
  3. Bake 13 to 15 minutes, until light brown. Do not overbake. Place baking sheets on wire racks to cool 2 minutes. Remove cookies and cool completely on wire racks.

— Jean Boutwell, Troy, Ala.



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