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Zucchini Raisin Cookies Recipe
Zucchini Raisin Cookies Recipe photo by Taste of Home

Zucchini Raisin Cookies Recipe

Read Reviews (8)
4.57 8
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 18 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Originally published as Zucchini Raisin Cookies in Reminisce July/August 1993, p49

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.

Reviews for Zucchini Raisin Cookies(8)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 4, 2013

Yummy! I made them exactly as directed. Yes, they were sticky...I sprayed some Pam on my hands to help with that! It does not make a ton, so I would double it if you're looking to make a nice big batch to share.

~ Theresa

MY REVIEW
Reviewed Aug. 9, 2013

These where not my favorite cookie. They did not make as much as said not even close and I used a small scoper to get them all the same size and they look to me the same size as the picture. The flavor was not all that great not bad but nothing I would want to share.

MY REVIEW
Reviewed Sep. 12, 2012

I am also a subscriber to Healthy Cooking and i enjoy the receipes that are re-makes and this as well as other zucchnini cookies would be appriciated. I made these for my husband and son but could only enjoy one serving for myself and they were GREAT ;-) and would love to enjoy more. Thank you, Anne Wampler

MY REVIEW
Reviewed Sep. 2, 2011

These are delicious! I, too, added an extra cup of flour and had no problem with sticking. Some chopped walnuts would be a nice addition. You can't even tell these have zucchini in them, and it gives them a really nice texture.

MY REVIEW
Reviewed Aug. 9, 2011

I recommend using 3 cups of flour and that makes non stick and much more cake like

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