Zucchini Cookies

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Zucchini Cookies

star rating (5) rate this recipe »
Published prior to 2008

I must admit, I was fully prepared to dislike these cookies. What, no chocolate? And all that baking powder! They're sure to be those kind of icky, spongy, dry cookies that are always the last ones to go at the potluck supper.

Well, I was wrong. These cookies are indeed light textured, and they're soft, but they're not spongy, dry or, least of all, icky. A very light cream-yellow, they're fine-textured and have a refreshing, lemony taste. -- P.J.H.

1 cup (7 ounces) granulated sugar
1/3 cup (2 1/4 ounces) vegetable shortening
2 large eggs
1 teaspoon vanilla
1 teaspoon lemon extract or 1/4 teaspoon lemon oil
1 cup (6 ounces) shredded zucchini (half of a medium-sized zucchini)
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup (6 ounces) raisins
1/2 cup (2 ounces) chopped nuts

In a medium-sized mixing bowl, cream together the sugar and shortening, then beat in the eggs. Mix in the vanilla, lemon and zucchini.

In a separate bowl, whisk together the flour, baking powder, salt, ginger and nutmeg. Combine the dry ingredients thoroughly with the wet ingredients, then stir in the raisins and nuts (walnuts, pecans or almonds are all good choices).

Drop the dough by teaspoonfuls onto a greased cookie sheet, and bake the cookies for 15 minutes in a preheated 375°F oven. Remove the cookies from the oven, and cool them on a wire rack. Yield: about 40 cookies.

Nutrition information per serving (1 cookie, made with walnuts, 27g): 85 cal, 2.8g fat, 1g protein, 9g complex carbohydrates, 5g sugar, 1g dietary fiber, 14mg cholesterol, 66mg sodium, 78mg potassium, 5RE vitamin A, 1mg vitamin C, 1mg iron, 42mg calcium, 29mg phosphorus.

Reviews

1
  • star rating 12/19/2014
  • Tatiana from New York
  • I made this recipe from the King Arthur Cookie Companion book, and they have been a HUGE hit! Made a double batch and got about 140 cookies. I added some lemon oil to the glaze to strengthen the lemony flavor, used Half-and-half instead of light/heavy cream, and left out the nuts. Absolute heaven!
  • star rating 08/28/2010
  • ChemLabLady from KAF Community
  • These are good, but they don't quite come off as cookies. They're more like a cross between a cookie and a muffin. Taste is mild, with the lemon stronger than the zucchini. The batter is a bit wet. Using a teaspoon scoop, I get 6 dozen cookies, not 40, and they weigh about 13g each. They don't spread much, but they do rise. None of mine were dry or hard. I used diced zucchini, so some stayed in little chunks to go with the raisins. The first time I made them the walnuts seemed a bit thin, so I upped them to 3oz the next time and used the suggestion to substitute brown sugar for half of the white. That worked well. Some of the gang at work like them a lot; some just nibble on them.
  • star rating 08/07/2009
  • cheryl from new jersey
  • I agree this cookie was just ok, but I had alot of zucchini from the garden and wanted a cookie---I added molasses, changed sugar to half brown, increased the ginger and flour--part whole wheat and some wheat germ and they were really good. I nice the ginger, molasses/lemon mix.
  • star rating 08/02/2009
  • Betsy from York, PA
  • These cookies baked up as promised-light and lemony. However, the first batch baked by teaspoonfuls turned out too dry and hard, probably since they do not spread. I used the tablespoon scoop for the rest and also baked them for only 9-10 minutes. To me, they were more little muffin than cookie, but my husband insists they are cookies and devours them. Note: I always bake cookies using the convection feature of my oven, so the temperature and time usually must be adjusted.
  • star rating 07/31/2009
  • Paula F from Seacoast NH
  • These cookies are OK - just OK. The flavor is nice; I especially like the addition of lemon extract, but the texture wasn't something we cared for. Will keep looking for zucchini cookie recipes.
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