Quick and easy zucchini cookies loaded with walnuts, chocolate chips, and coconut will make your family happy for snack time.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter two baking sheets.

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  • Beat butter and sugar together in a bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract until smooth. Stir in zucchini.

  • Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Mix flour mixture into butter-zucchini mixture. Fold in coconut, walnuts, chocolate chips, and raisins. Drop batter, about 1 tablespoon per cookie, onto the prepared baking sheets.

  • Bake cookies in the preheated oven until lightly browned, 15 to 20 minutes.

Nutrition Facts

105 calories; protein 1.3g; carbohydrates 13.3g; fat 5.6g; cholesterol 14.3mg; sodium 83.6mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
09/07/2017
I always have a lot of zucchini come August so I was looking for a new recipe to use it up. I tried this recipe and liked it. It makes a soft cookie with a crisp edge. It's not my favorite recipe but it is good and a good way to use up that zucchini. Update: I made this recipe a second time. I was a half cup short on flour so I substituted a half cup of oatmeal. It made for a firmer chewier cookie. I like the modification and this cookie is quickly becoming a fall favorite. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/16/2013
The flavor of the cookies is wonderful but they were flat as a pancake. I tried chilling the dough, cooking them a shorter time, and not greasing the pans. Still flat. Did they need more flour? Read More
(1)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/07/2017
I always have a lot of zucchini come August so I was looking for a new recipe to use it up. I tried this recipe and liked it. It makes a soft cookie with a crisp edge. It's not my favorite recipe but it is good and a good way to use up that zucchini. Update: I made this recipe a second time. I was a half cup short on flour so I substituted a half cup of oatmeal. It made for a firmer chewier cookie. I like the modification and this cookie is quickly becoming a fall favorite. Read More
(7)
Rating: 5 stars
09/20/2020
Love these.. we don’t care for raisins so I did substitute Read More
(4)
Rating: 5 stars
08/27/2015
I loved these! a great use for zucchini. I did press the grated zucchini to get as much liquid out as possible, as I noticed another reviewer mention that the cookies were flat . It seemed to help abit Read More
(3)
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Rating: 5 stars
07/16/2016
I made just a couple of changes to this. I used Splenda instead of white sugar and discovered I didn't have either choc chips or raisins. I substituted white choc for the milk choc and used craisins instead. It worked out well. Family is gobbling them up. Thank goodness my zucchini plants (2) are producing so much. Read More
(2)
Rating: 4 stars
08/03/2016
I omitted the raisins and coconut. I doubled the chocolate chips and cinnamon. I also squeezed out most of the moisture from the shredded zucchini to make sure they didn't get too watery and flat. Boyfriend and kid-approved. Read More
(2)
Rating: 5 stars
09/02/2019
I don't like nuts in cookies and I changed the raisins to dried berries and dried Michigan cherries! My family likes dark chocolate chips and begged me to make sure I remember this recipe! They loved them ranging in age from 25 to 90! Read More
(1)
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Rating: 5 stars
11/13/2016
Made for the guys they love them and asked for more. Told me to make lots of them Read More
(1)
Rating: 1 stars
08/20/2020
These were way too flat - not really a cookie. The flavor was good but the texture was disappointing. Read More
(1)
Rating: 5 stars
12/28/2017
These cookies are so soft, they are like muffin tops! Delicious! Read More
(1)
Rating: 3 stars
07/16/2013
The flavor of the cookies is wonderful but they were flat as a pancake. I tried chilling the dough, cooking them a shorter time, and not greasing the pans. Still flat. Did they need more flour? Read More
(1)