Zucchini Cookies

Cynthia Weaver


Years ago, I came up with this when I had a bumper crop of zucchini. It was a great way to get my little ones to enjoy this versatile vegetable.


☆☆☆☆☆ 0 votes

makes about 40 cookies
10 Min
15 Min


  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, lightly packed
  • 1/2 c
    vegetable shortening
  • 1/2 c
    softened butter or margarine
  • 1
  • 1/4 tsp
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    cream of tartar
  • 1 c
    grated zucchini
  • 3/4 c
    quick cooking oats
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    cinnamon (optional)
  • 1/2 c
    chopped nuts and/or raisins (optional)

How to Make Zucchini Cookies


  1. Mix ingredients in a large bowl in the order listed, stirring well with wooden spoon after each addition. If using a mixer, mix at low speed until just mixed, don't over beat.
  2. Drop by Tablespoonfuls onto lightly greased baking sheet, about 2 inches apart, or use a silicon baking sheet or parchment paper.
  3. Bake for 15 minutes in a preheated, 350 degree F. oven with racks in center part of oven. If baking two sheets at the same time, switch positions halfway through baking. Cookies will be show browning on the edges when done.
  4. Allow cookies to cool about 5 minutes before removing to cooling rack. Store in airtight container.

Printable Recipe Card

About Zucchini Cookies

Course/Dish: Cookies, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids

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