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Zucchini Raisin Cookies

 Zucchini Raisin Cookies
This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file.
18 ServingsPrep: 20 min. Bake: 15 min.


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup shredded peeled zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup raisins


  • In a bowl, cream shortening and sugar. Add egg; beat well. Stir in
  • zucchini; set aside. Combine flour, baking soda, cinnamon, baking
  • powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until
  • thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2
  • in. apart on greased baking sheets. Bake at 375° for 12-15
  • minutes or until golden brown. Cool on pans for 2 minutes before
  • removing to a wire rack. Cookies are cake-like. Yield: 3 dozen.
If Cooking for Two: Freeze cookies in airtight containers and thaw as needed.

2 of 2

Zucchini Raisin Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 172 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 152 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.