Zucchini Cookies

14 Sep

Zucchini, walnuts, raisins, chocolate chips, and coconut pack in an amazingly sweet flavor and contribute many beneficial nutrients. The recipe makes 60 cookies so feel free to either half the recipe or freeze extras in an airtight container for up to a month.

You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

Prep and Cook Time: 1 hour.

Yield: Makes 5 dozen cookies


  • 1  cup  butter, at room temperature
  • 1 1/2  cups  sugar
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 2  cups  grated zucchini
  • 2 3/4  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  salt
  • 1  cup  walnuts, chopped
  • 1  cup  semisweet chocolate chips
  • 1/2  cup  raisins
  • 1  cup  sweetened flaked coconut


Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.


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