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Zucchini Raisin Cookies

I am so happy I am learning what to do with these zucchini!
I am so happy I am learning what to do with these zucchini!
by Rebecca
  • My neighbor, Shirley, stopped by today offering some zucchini cookies with raisins. THESE ARE GREAT! There has been a bumper crop of Zucchini lately here in Minnesota and I have been given a few recipes to use them up! This is the first.
  • 1/2 cup margarine
  • 1 cup white sugar
  • 1 egg
  • 1 cup grated zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup raisins
  • Directions - preheat oven to 375 degrees

    In a mixing bowl, cream margarine and sugar till smooth.

    Add egg; beat well and then stir in zucchini; set aside.

    Combine the dry ingredients and spices (all but the raisins!) in a separate bowl.

    Add this to zucchini mixture and stir until thoroughly combine.

    Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets.

    Bake for 8 to 10 minutes or until golden brown.

    Cool on pans for 2 minutes before removing to a wire rack - the cookies are very moist.

    These freeze well. If storing at room temp, put in tightly sealed container.


    • Anonymous 4 years ago

      These remind me of my mother in law's sad healthy cookies. She can never figure out why they don't get eaten.

      Try a healthy zucchini bread/muffin for something that tastes better.

    • Rebecca (the writer) 4 years ago

      sorry to hear that! I don't publish stuff that people won't like. We ate them within a few hours of delivery. It has a lot to do with the texture of the cookie - these are meant to be moist - if they are not properly stored, they will of course not be good.

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