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.
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
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