Zucchini Raisin Cookies

READY IN: 20mins
Recipe by MizzNezz

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.

Top Review by Miss Plumcake

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.

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.

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