Seriously! These are the BEST zucchini cookies! In fact, if you didn’t know it was in there, you probably wouldn’t even notice the zucchini. You would just taste super moist cookies loaded with chocolate chips and walnuts.
My 92 year old grandmother baked dozens of these cookies this summer! And, I was very grateful to be on the receiving end of her baking frenzy! I hope you enjoy these cookies as much as we do! The Recipe
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg beaten
1 cup zucchini, grated
1 cup golden raisins
1 cup pecans, chopped
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets.
Combine flour, baking sode, cinnamon and salt in a medium bowl. In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well. Gradually add flour mixer and beat until smooth. The dough will be stiff. Stir in zucchini and remaining ingredients. Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
Bake 13-15 minutes or until lightly browned. Be careful not to over-bake. Cool for 2 minutes then remove to cooling racks.
Is it a Keeper?
These are such great cookies! They’re full of lots of goodies and are super moist! They go perfectly with a nice cup of tea or a big glass of milk! There’s just one problem. It’s hard to keep them around for very long! They tend to disappear fast!
Also, be sure to check out some of the other great websites and blogs that I’ve found. Their links are to the right —>
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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