You are here: Home » Recipes » Zucchini Cookies Zucchini Cookies Recipe by American Profile Yield 4 Overloaded with zucchini? Make cookies! High Cotton Food Styling & Photography PrintEmail 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. Ingredients 1/2 cup (1 stick) butter, softened1 cup granulated sugar1 egg, beaten2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1 cup grated zucchini1 cup golden raisins1 cup chopped pecans1 cup semisweet chocolate chips Instructions Preheat oven to 350F. Grease 2 nonstick baking sheets. 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. 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.