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Zucchini Cookies

Zucchini Cookies Recipe by CookieClubRecipes

Zucchini Cookies
by Linda Faraday of Fremont, OH, Cookie Club Member
Recipe Courtesy of

Category: Desserts, Cookies
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 4 1/2 Dozen Cookies

Here's a sweet cookie recipe for using up those extra zucchinis from the garden! These cake-like cookies are good without the frosting but much better with. Kind of like eating cake without icing, which some folks prefer. We used a Cream Cheese Frosting (recipe from our Cake Club) and ended up with 4 1/2 dozen cookies. They're very good! :o)


2 c. zucchini, shredded and drained (don’t peel)
1 c. sugar
1 c. brown sugar, packed 
1 c. butter flavored Crisco® (or 1/2 butter, 1/2 Crisco®)
2 eggs
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 c. raisins, optional


washed zucchini

Shred zucchini, unpeeled. Food processor works great. 

shredded zucchini

Transfer zucchini to colander, drain extra liquid. 

sugar and eggs

Combine zucchini, sugar, brown sugar, Crisco® and eggs, mix well. 

added flour

Add salt, baking soda, and flour. Batter will be very soft. 

added raisins

Add raisins, if desired. 

baked cookies

Drop cookie dough by teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. 

frosted cookies

Frost cookies with cream cheese frosting while still hot (optional).

Zucchini Cookies by CookieClubRecipes



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