Best 3 Zucchini Nut Cookies Recipes
Indulge in a delightful culinary journey with our irresistible Zucchini Nut Cookies. These delectable treats are a symphony of flavors and textures, featuring the subtle sweetness of zucchini, the nutty crunch of walnuts and pecans, and the warm embrace of cinnamon and nutmeg. With two variations to choose from, one featuring a classic cookie texture and the other a chewy, oatmeal-like delight, these cookies cater to every palate. Whether you prefer a crispy exterior or a soft and chewy center, these Zucchini Nut Cookies are sure to become a beloved addition to your cookie repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI NUT COOKIES
This recipe makes a soft, spicy cookie with a nutty crunch!
Provided by Maureen Pruitt
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
- Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 14.7 g, Cholesterol 5.2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 54.9 mg, Sugar 8.3 g
ZUCCHINI NUT COOKIES
Make and share this Zucchini Nut Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325F degrees.
- Cream shortning, sugar and egg.
- Mix together dry ingredients.
- Add alternately with zucchini.
- Fold in raisins and nuts.
- Drop by teaspoons on greased sheet.
- Bake 15 minutes.
ZUCCHINI-NUT COOKIES
Number Of Ingredients 13
Steps:
- Cream together pureéd beans and sugars. Beat in egg whites and zucchini. Add dry ingredients. Stir in nuts and raisins. Bake 8 to 10 minutes at 350 degrees on a cookie sheet sprayed with a nonstick cooking spray. *Diabetics and those who are highly resistant to fat loss may replace sugars with ½ cup apple-juice concentrate and ½ cup pineapple juice concentrate. If cookie dough looks too thin, add more flour (about ½ to 1 cup) until dough consistency looks like that of regular cookie dough.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh, grated zucchini. This will give your cookies a moist and flavorful texture. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly. The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.
Conclusion:
Zucchini nut cookies are a delicious and healthy snack or dessert. They are easy to make and can be customized to your liking. You can add different types of nuts, seeds, or dried fruit to the dough. You can also experiment with different spices, such as cinnamon, nutmeg, or ginger. No matter how you make them, zucchini nut cookies are sure to be a hit!
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