Zucchini Cookies, 2 Ways!

While the storm raged outside yesterday, I was cozy in the kitchen. Code Name: Date with Zucchini. Our zucchini plants have been prodigious this year, as they are wont to be, and Hurricane Irene gave me just the excuse I’d needed to offload all that green. I spent all day baking, not just zucchini cookies, but muffins and cake as well, which I will of course be sharing. Because if you aren’t sharing the vegetables themselves, you’ll be sharing whatever you make with them. Oh yes.

I found today’s recipe in my favorite cookbook, Simply in Season. It offers two variations on the theme. The first, an extra moist spice cookie (thanks to all that zucchini), studded with chewy raisins and chopped walnuts. If you’re not big on raisins, feel free to substitute your favorite dried fruit instead. Or do like I did and opt for the second cookie variation: Chocolate Chip! I won’t lie. I am a chocolate girl and not just liked but LOVED these cookies. They’re every bit as addictive as a standard chocolate chip, but virtually guilt free. With all that hidden zucchini and whole wheat flour, I mean, C’MON! Plus, the zucchini makes these almost cake-like; you just won’t believe how soft and moist they are.

Recipe adapted from Simply in Season.

Yields 4 1/2 dozen cookies.

SODIUM CONTENT: 3 mg per cookie


1/2 c. (1 stick) unsalted butter, softened
3/4 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1 1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online)
1 t. ground cinnamon
1/2 t. ground cloves
1 1/2 c. shredded zucchini
3/4 c. raisins
3/4 c. chopped walnuts

1/2 c. (1 stick) unsalted butter, softened
3/4 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1 1/2 t. Featherweight sodium-free baking powder (sold at Whole Foods markets and online)
1 t. pure vanilla extract
1 1/2 c. shredded zucchini
1 c. semisweet chocolate chips


Preheat the oven to 375 degrees. Get out a couple baking sheets and grease lightly; set aside.

Using a mixer, beat together the butter and sugars. Add the egg (and vanilla, for chocolate chip variation) and beat until fluffy.

In a separate mixing bowl, stir together the dry ingredients. Add to the batter, alternating with the shredded zucchini. Stir in the raisins & walnuts (or chocolate chips) and mix well.

Drop by rounded teaspoonfuls onto the greased baking sheet. Place on middle rack in oven and bake 10 minutes. Remove from oven and place cookies on a wire rack to cool. Store in an airtight container.

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19 Responses to Zucchini Cookies, 2 Ways!

  1. This looks like a great idea. My mother sometimes makes zucchini bread, and I bet she’d love to try these, too!
    I wasn’t sure how close you were to Irene’s path – even though things didn’t sound as bad as initially predicted I’m sure it was still a bit scary! I hope everything is okay, Dishy!

  2. Christy says:

    Thanks for thinking of us, Inky! Yes, we made out okay. The storm moved west as it came north, so by the time it reached Maine the eye was straddling Vermont and New Hampshire. The western (inland) part of Maine got dumped on, but here it was more about wind than rain. A lot of people lost power. Ours stayed on thankfully, but friends here in Portland lost theirs. Hopefully it’ll be back on today. We didn’t have much damage, other than our garden. We lost most of our corn 🙁

    The best news? The wind blew over our super heavy basketball net, just missing both of our cars. A little close for comfort but I’ll take it!

  3. Kat @ Big Apple Little Kitchen says:

    I was busy cooking up a storm DURING the big storm too! These cookies look fantastic!

  4. Christy says:

    Thanks so much Kat! Happy to hear I had such great company 🙂

  5. So . . . they don’t taste like zucchini? You must get some zucchini texture, though, right? Photo of the inside on the next post, please!

  6. Christy says:

    You really don’t notice any zucchini flavor – just the super moistness. I just added a photo of a broken cookie so you can see! xo

  7. Anna says:

    I’m overdue to bake some cookies…This sounds and looks delicious. Love zucchinis.

  8. Christy says:

    I was skeptical at first, but after baking them I couldn’t stop. eating. them. I must have had at least a dozen & a half – & perhaps I should be ashamed. But I’m NOT!

  9. My neighbor just gave me two giant zucchini, and now I know what I’ll be making with them! Although I can’t decide… Usually I go for anything chocolate, but the spice ones sound good, too.

    One question- Do you peel the zucchini before grating it?

  10. Christy says:

    Hey Sam,

    I too am partial to chocolate. Really hope you enjoy them!

    PS: no need to peel before grating. (Don’t you love simplicity?)

  11. Cassie says:

    How the crap have I missed you?! This is amazing. I’m making these stat.

  12. Pingback: that’ll teach me for doubting my mother « Sisters From Different Misters

  13. Christy says:

    Cassie, you are too funny. Hope you enjoy the cookies! 🙂

  14. I made both versions today (couldn’t decide!) and they were delicious!! Thanks for sharing!

  15. Christy says:

    Awesome to hear!! Thanks for letting me know! 😀

  16. I have never had zucchini cookies before…they look delightful 🙂
    Hope you have a great weekend…

  17. Christy says:

    Thanks Spicy!! Hope you had a great weekend too.

  18. They sound delicious! I love using zucchini in desserts because my kids never knowit’s there, and it’s the perfect way to sneak in a little extra nutrition.

  19. Christy says:

    Yeah – I know!! How great is that?! bwhahahahh.. 😉

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