Total Time
Prep 8 mins
Cook 12 mins

This was given to me by a good friend and I have used it a lot. These freeze really well, I put them in small pkgs and bring them out of the freezer as needed.

Ingredients Nutrition


  1. In lg mixing bowl, cream shortning and sugar.
  2. Beat in egg.
  3. Stir in zucchini.
  4. Mix flour with other dry ingredients.
  5. Add to creamed mixture; mix well.
  6. Stir in raisins.
  7. Drop by TBS onto greased baking sheet.
  8. Bake at 375* for 12 minutes, or until light brown.
Most Helpful

Tip: be sure to press all the moisture you can out of your zucchini before using. If the batter is still too loose, add 1/2 - 1 cup of oats instead of flour. <br/><br/>These cookies were surprisingly light and fluffy, but other than that, they were not a great success. Prepared as written, the dough was entirely too wet, much more like a cake batter than a cookie dough. I added a cup of quick cooking oats and refrigerated it for 45 minutes and the dough was still very soft, although they spread and rose nicely in the oven.<br/><br/>I think many readers, myself included, might find the need to up the flavorings,since it's a very mild cookie made with shortening instead of butter. I don't think I'll make them again. Even with tweaking it produced a decidedly average, though very cake-like, cookie.

Miss Plumcake January 28, 2014

I used only 1/2 cup of sugar. These cookies turned out so yummy. We all enjoyed them. They are kind of healthy. Thanks MizzNezz :)

Boomette October 02, 2012

Very mild flavor. I did add 1/2 cup more flour as the dough seemed a little thin. I wanted a soft cake-like cookie. The texture is perfect. I forgot the salt in the recipe but the next day the flavor of the spices were more noticeable. This recipe is a keeper. I got 4 doz. cookies using my #50 cookie scoop.

ChrisF August 14, 2004