Grandma’s Zucchini Cookies
A nostalgic recipe for soft and chewy cookies packed with zucchini, chocolate chips, and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C).
- Grate your zucchini using a box grater or food processor, then squeeze out excess moisture.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the grated zucchini, chocolate chips, and raisins until evenly mixed.
- Scoop rounded balls of dough onto a lined baking sheet, leaving space between them.
- Bake for 12-15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan version, substitute the egg with a flax egg and use coconut oil instead of butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: zucchini cookies, dessert, chocolate chip cookies, family recipe, nostalgic baking