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–+ servings
Zucchini Cookies
These delightful zucchini cookies are a nostalgic treat from classic American kitchens, blending garden freshness with homestyle comfort. The recipe combines shredded zucchini with brown sugar, chocolate chips, and nuts for a soft, chewy texture that feels both hearty and sweet. Originally popularized in the mid-20th century when home gardeners sought creative ways to use zucchini, this cookie quickly became a staple of bake sales and family gatherings. Its warm vanilla aroma and moist crumb make it a perfect recipe for sharing, reminding us of farmhouse baking traditions and cozy afternoons with homemade desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course snacks
Cuisine American
Servings 72 cookies
Calories 105 kcal

Ingredients
  

  • 1 cup shortening (at room temperature)
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed )
  • 2 eggs (large )
  • 1½ tsp vanilla extract
  • 1½ cups zucchini (shredded )
  • 1 tsp baking soda
  • 3 ½ cups all-purpose flour (sifted)
  • 1 cup chopped nuts (walnuts or pecans recommended)
  • 6 oz semi-sweet chocolate chips

Instructions
 

Step 1: Cream Ingredients

  • Cream together the shortening, granulated sugar, and brown sugar until light and fluffy.

Step 2: Add Eggs and Vanilla

  • Beat in the eggs and vanilla until well combined.

Step 3: Incorporate Zucchini and Mix-ins

  • Stir in shredded zucchini, chopped nuts, and chocolate chips.

Step 4: Add Dry Ingredients

  • Mix flour and baking soda together. Gradually stir into the batter until combined.

Step 5: Shape and Bake

  • Drop dough by teaspoonfuls onto ungreased cookie sheets.
  • Bake at 350°F (175°C) for 10–12 minutes, or until golden brown.

Step 6: Cool

  • Remove from oven and cool cookies on wire racks.
  • Makes approximately 72 cookies.

Tips

  • Squeeze excess moisture from shredded zucchini to avoid overly soft cookies
  • Substitute part of the shortening with butter for added flavor
  • Add cinnamon or nutmeg for warm spice notes
  • Swap chocolate chips for raisins if preferred
  • Use walnuts or pecans, or omit nuts entirely
  • Chill dough 30 minutes if cookies spread too much
  • Frost with simple vanilla glaze for a sweeter cookie
  • Use a small cookie scoop for even sizes and baking
  • These freeze well, cool completely and store airtight
  • Great way to use up extra garden zucchini

Nutrition

Calories: 105kcalCarbohydrates: 14gProtein: 1.4gFat: 5.4gSaturated Fat: 1.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.4gTrans Fat: 0.1gCholesterol: 8mgSodium: 45mgPotassium: 45mgFiber: 0.6gSugar: 9gVitamin A: 25IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
Keyword chocolate chip cookies, easy cookies, family recipe, garden baking, old-fashioned cookies, summer baking, vintage recipe, zucchini cookies
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