Soft Zucchini Cookies


Mary Lou Kulsick a reader of the Salt Lake City Tribune, contributed this great zucchini bread / cookie hybrid to utilize an abundant summer harvest.

Yields:  3 dozen


  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup finely grated zucchini
  • 1 egg
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1 cup chocolate chips or raisins
  • 1 cup chopped nuts, if desired


Heat oven to 350 degrees. In a mixing bowl, cream together sugars, oil and zucchini. Add in egg and mix well. In a separate bowl combine flour, soda, cinnamon, nutmeg and salt. Stir into sugar and egg mixture until well combined. Stir in chocolate chips or raisins and nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake 10 to 12 minutes. Remove from oven and let cool on a cookie sheet for one minute. Remove to a rack and cool completely.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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