Tried and True Zucchini Cookies Recipes
Collected Just For You

Lemon Cornmeal Zucchini Cookies Recipe

Not too sweet Easy Zucchini Drop Cookies with the zest of lemon and crunch of cornmeal make a tasty, healthy after school snack—Just don't mention the zucchini!

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon packed finely grated lemon zest
• 1 teaspoon coarse salt
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup fine cornmeal
• 1 cup finely grated zucchini (1 medium zucchini)

1. Position one of your ovens racks in the lower third and one in the upper third of the oven and preheat to 325F degrees. Line two baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar with a wooden spoon until pale and fluffy.
3. Stir in vanilla, lemon zest, and salt.
4. Add flour and cornmeal and stir until the mixture is crumbly.
5. Add zucchini and stir until a thick dough forms.
6. Drop dough by rounded tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets from bottom to top and turning them from front to back halfway through baking time.
7. Remove from the oven and transfer cookies to wire racks to cool completely.

This recipe yields about 2 dozen Lemon Cornmeal Zucchini Cookies.

Zucchini Nut Cookies Recipe

This recipe makes soft spicy Zucchini Cookies with the nutty crunch of walnuts. To turn these into Zucchini Chocolate Chip Cookies, simply leave out the spices and substitute chocolate chips for the raisins.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 cup grated zucchini
• 1 cup raisins
• 1/2 cup chopped walnuts

1. Preheat oven to 325F degrees. Line two baking sheets with parchment paper or lightly grease them.
2. In a medium mixing bowl stir together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until thoroughly blended.
3. In a large mixing bowl beat the shortening and sugars together with an electric mixer set on medium speed until light and fluffy.
4. Beat in the egg until well blended.
5. Stir the flour mixture into the sugar mixture just until blended.
6. Stir in the zucchini, raisins, and walnuts.
7. Drop cookie dough by rounded tablespoonfuls onto the prepared baking sheets.
8. Bake for 15 minutes, or until lightly golden brown.
9. Remove from the oven and cool cookies on the baking sheets for 2 to 3 minutes and then transfer the cookies to wire racks to cool completely.

This recipe yields about 3 dozen Zucchini Nut Cookies.

Coconut Zucchini Cookie Bars Recipe

Delicious moist and spicy Zucchini Cookie Bars made sweet with raisins and dates. Sprinkle with confectioner's sugar or drizzle with icing (recipe included) and sprinkle with nuts.

For the cookies:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup flaked coconut
• 3/4 cup chopped pitted dates
• 3/4 cup raisins
• 2 cups grated zucchini

For the icing:

• 1 tablespoon melted butter
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup confectioner's sugar
• 1 cup finely chopped nuts, optional, for sprinkling over the icing

1. Preheat oven to 350F degrees. Grease a 9x13-inch baking pan.
2. In a medium bowl stir together the flour, baking power, and salt.
3. In a large bowl beat the butter and sugars with an electric mixer until light and fluffy.
4. Add the eggs and 1 teaspoon vanilla and beat until creamy and well blended.
5. Stir the flour mixture into the butter/sugar mixture until combined.
6. Stir in the coconut, dates, raisins, and zucchini.
7. Spread the batter evenly into the prepared pan.
8. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center of the pan comes out with just a few moist crumbs clinging to it.
9. Remove from the oven and set the pan on a wire rack to cool.
10. Make the icing by combining the butter, milk, 1 teaspoon vanilla, cinnamon, and confectioner's sugar in a small bowl.
11. Drizzle the icing over the zucchini bars while they are still warm.
12. Sprinkle the chopped nuts over the icing.

This recipe makes one 9x13-inch pan of Coconut Zucchini Cookies Bars.