Soft Zucchini Cookies


Mary Lou Kulsick, a reader of the Salt Lake City Tribune, contributed this recipe for these soft zucchini cookies to utilize an abundant summer harvest.

Special Diet Notes: Soft Zucchini Cookies

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, vegetarian, and optionally nut-free.

Soft Zucchini Cookies
Serves: 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
  1. Heat oven to 350 degrees.
  2. 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.
  3. Stir into sugar and egg mixture until well combined. Stir in chocolate chips or raisins and nuts.
  4. Drop by teaspoonful onto a greased cookie sheet.
  5. Bake 10 to 12 minutes.
  6. 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: