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Zucchini Cookies


½ cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup grated zucchini (about 1 small zucchini)
1 cup raisins
1 cup chopped walnuts
1 cup (6 ounces) semi-sweet chocolate chips

Preheat oven to 350° F.

In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisins, walnuts, and chocolate chips.

Drop by teaspoonfuls 2 inches apart onto cookie sheets that have been coated with nonstick baking spray. Bake for 15 to 20 minutes, or until golden. Do not overbake. Allow to cool for 2 to 3 minutes on cookie sheets, then remove to wire racks to cool completely.

Makes about 4 dozen.