Zucchini Cookies: Sweet, Spice, and Everything Nice

| Posted by admin for Sutter Home

You'll feel awesome baking up batches of these fresh homemade cake-like zucchini cookies. They're rich in delicious texture and taste, and rich in nutrients. Just in time for spring, too. We recommend baking up a few batches because they're so irresistibly delicious and nutritious, your whole family, and any guests or neighbors who are within munching distance, will be coming around the kitchen after just one whiff of their wonderful aroma.

Zucchini Cookies Recipe

  • 1 cup shortening
  • 2 cups sugar
  • 2 eggs
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • ⅔ teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 4 cups flour
  • 2 teaspoons baking soda 
  • 1 cup chopped nuts
  1. Cream together shortening and sugar.
  2. Add eggs, zucchini and vanilla.
  3. Sift in remaining dry ingredients.
  4. Add 1 cup chopped nuts.
  5. Bake in a 375° oven for 8-10 minutes.

Ta-Dah! It’s Cookie Time.


Submitted by Carolyn on

Has anyone made them with fat other than shortening? Would like to experiment with half olive oil and butter combination.

Submitted by beth on

adding zucchini to sugar, fat and flour doesn't make it healthy, but I am sure it does taste good.

Submitted by CyndiUn on


Submitted by M Wicker on

Our Zucchini is now coming in our garden. Will make some today. Thanks for the recipe.

Submitted by M on

We are now picking Zucchini out of our garden in SC. Will make a batch today. Thanks for the recipe.

Submitted by Terri Trilar on

I would imagine that these would taste the same as "zuchinni bread"-----but, much more convenient

sounds good to me

Submitted by Barbara Lilly on

Sounds good an I just happen to have everything I need. Was going to give the zucchini away but now I'm going try this and add some raisins!

Submitted by Cindy Scritchfield on

I like my cookies more cake-like and not too sweet, so this recipe caught my attention. I substituted whole wheat flour for regular flour and coconut palm sugar for regular sugar. I also added an extra tsp vanilla. Wan't sweet enough, so In the remaining batter I added some mini chocolate chips. This improved it. Next time I think I will use 1 cup of coconut palm sugar and 3/4 cups brown sugar. Thanks for the recipe.

Submitted by Ruth Rediger on

Won't have to be hiding zuchinni in people's cars this year. My crop looks is heavy. Maybe throw in the cookie receipe.

Submitted by Anonymous on

How about trying part vegetable oil and part applesauce for the butter?

Submitted by Veronica Lamb on

Made them today. Makes a nice 3 dozen. Treated them like all cookies and let them set on cookie sheet 2 minutes before removing to wire rack. Would NOT even try oil and butter. Loved them, especially warm. Delicious. Thanks for the recipe.

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