Ingredients for Zucchini Nut Cookies
- Shortening
- 1 ½ cups granulated sugar
- Brown Sugar
- 2 large eggs
- 2 cups grated zucchini
- Flour
- Baking Soda
- Cinnamon
- Nutmeg
- Clove
- Salt
- ½ cup raisins
- 1 cup chopped walnuts or pecans
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How to Make Zucchini Nut Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and 2 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 2 cups grated zucchini, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped walnuts or pecans and ½ cup raisins.
- Drop by rounded teaspoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
596g
Fat
81g
Carbs
89g
