Rose’s Zucchini Cookies

  • Ready Time : 0 min


8 dozens


  • 1 cup granulated white sugar
  • 1 cup tightly packed brown sugar
  • 1 cup softened butter
  • 1 teaspoon baking soda
  • 2 large eggs, beaten
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups packed, peeled and shredded zucchini – about 3 8” zucchini – zucchini does not have to be peeled but will have green dots in cookies
  • 1 cup chopped walnuts or pecans
  • 6 ounce bag chocolate chips, or 1 cup
  • 4 cups all purpose flour, not sifted--pack down when measuring


Pre-heat oven to 350F rack in middle

Measure out white sugar and brown sugar in a large bowl

Add softened butter and beat with a wooden spoon until mixture is fluffy

Mix in baking soda and make sure it is evenly distributed

Beat the eggs in a glass with a fork and add them to the bowl

Add vanilla and mix everything thoroughly

Add zucchini and stir until thoroughly incorporated

Add chopped nuts and chocolate chips and mix well

Add flour in one cup increments and stir well after each addition

After the flour has been added, the dough will be quite stiff

Drop by teaspoonful onto cookie sheet sprayed with non-stick spray or lined with parchment paper

If dough is too soft, chill in fridge for 20 to 30 minutes – can use a 2 tsp cookie scooper that’s dipped in water every three scoops or so

Bake at 350F for 10 – 12 minutes or until lightly browned

Cool cookies on cookie sheet for two minutes, then remove to wire rack to cool completely

Store in covered container

Yield ~ 8 dozen cookies

Source: CSA Member Janet Santacroce Greene

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