Back to Soft Zucchini Spice Cookies

Print Options


Card Sizes

Soft Zucchini Spice Cookies Recipe

Soft Zucchini Spice Cookies Recipe

These cookies are great! They don't last very long at my house. Why don't you see how long they last at yours? —Mili Seemar, Chatham, New Jersey
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch YIELD:24 servings


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup milk
  • 1-1/2 cups grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 teaspoon grated orange peel


  • 1. In a bowl, cream the butter and brown sugar; add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins and orange peel. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set. Yield: about 4 dozen.

Nutritional Facts

2 each: 132 calories, 6g fat (3g saturated fat), 19mg cholesterol, 129mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein .

Reviews for Soft Zucchini Spice Cookies

Sort By :
lpugh9 253763
Reviewed Sep. 6, 2016

"Very good and moist, but add a little flour to firm the batter."

twerppms 252374
Reviewed Aug. 8, 2016

"Made these tonight, they are delicious! I used a full 2 cups flour as someone suggested, 1tsp orange extract instead of peel, & 1/2 cp dried cranberries instead of raisins. LOVE THEM!!!! Can't wait to share with my coworkers tomorrow!"

wanders6 252159
Reviewed Aug. 3, 2016

"After reading the reviews, I thought I would try this. I did take the advice from Carrolltown Girl which the cookies turned out perfectly. I didn't have an orange so I modified and put in mandarin abstract and it was delicious. Thank you for sharing."

deb9962 233447
Reviewed Sep. 25, 2015

"Yummy, nice soft cookies. Good way to use zucchini"

Carrolltown Girl 231254
Reviewed Aug. 15, 2015

"I added about 1/3 extra cup of flour to this recipe and baked about 15 minutes. Glazed with an orange juice and confectioners sugar glaze. Very good. Maybe would add about another 1/2 cup of raisins next time because I like raisins."

AidansMama723 22468
Reviewed Nov. 23, 2013

"These were a hit with everyone. I doubled the recipe and it wasn't enough!"

wintersno 42490
Reviewed Jul. 29, 2013 Edited Apr. 1, 2016

"The dough was very runny and the cookies were flat as pancakes :-) I don't know if the measurements are off on the recipe but my husband that has been a baker for 40 years said he thinks so........."

azzilu 22400
Reviewed Sep. 24, 2011

"might make again, but with a few alterations...batter was a bit thin, and cookies came out flat...would probably add at least another 1/4 c. flour ....cookies were not terribly sweet, and could use a little more sugar, so would probably add another 1/4 c. br. sugar....i got 48 cookies (level T.)...baked on parchment paper, so there was no need to grease the pan....the flavor was good."

lloyddavid1952 48581
Reviewed Aug. 27, 2011

"I am making them now, couln't find the recipe."

jellybean13142 75783
Reviewed Aug. 6, 2011

"Very yummy, wouldn't change a thing!"

Dana1234 202274
Reviewed Jul. 10, 2010

"These cookies taste great but I had trouble with them turning out really flat."

lucillej 19979
Reviewed Aug. 4, 2009 Edited Apr. 1, 2016

"This recipe is similar to my Raisin Crisp recipe, which are to die for. All our grandchildren love them. I'll try these as soon as I get some

fresh zucchini. LucilleJ
Alpena, Michigan"

Loading Image