For a richer flavor, consider browning the butter before creaming it with the sugar. A touch of nutmeg or cardamom can be added to the spice blend for a more complex flavor profile. If you don't have raisins on hand, chopped walnuts, pecans, or dried cranberries make excellent substitutes. Squeezing excess moisture from the zucchini is crucial for preventing soggy cookies.
Zucchini Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING36 People
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VIEWS663
Embrace the bounty of summer with these exquisitely moist and tender zucchini cookies, reminiscent of a delicate spice cake. Infused with the warm embrace of cinnamon and cloves, they offer a delightful way to transform your garden's abundant zucchini into a delectable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol12 mg
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium88 mg
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Sugar8 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. This ensures even distribution of the spices. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This process incorporates air, creating a tender crumb. (3-4 minutes)
03 Step
Recipe View Beat in the egg until fully incorporated, then gently fold in the grated zucchini. Be careful not to overmix at this stage. (2 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the raisins (or your chosen substitute). Overmixing will result in tough cookies. (3 minutes)
05 Step
Recipe View Cover the dough and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to meld and the dough to firm up, preventing the cookies from spreading too much during baking. (1 hour minimum)
06 Step
Recipe View Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy release and cleanup. (10 minutes)
07 Step
Recipe View Drop rounded teaspoonfuls of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Rotate the baking sheets halfway through for even baking. (8-10 minutes)
09 Step
Recipe View Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes cooling)
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Armani Leuschke
Jun 13, 2025This is now my go-to recipe for using up zucchini from the garden.
Erich Ankunding
Apr 12, 2024The refrigeration step is key. It really does make a difference in the texture.
Guiseppe Harber
Nov 21, 2023I substituted the raisins with chocolate chips and they were a hit!
Maureen Schillerbotsford
Jan 18, 2023These cookies are amazing! So moist and flavorful.