Quick Zucchini Cookies Recipe

Name: Quick Zucchini Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter; 1 1/2 cups white sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups grated zucchini; 2 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup flaked coconut; 1 cup chopped walnuts; 1 cup chocolate chips; 1/2 cup raisins

Servings: persons

1 cup butter
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup flaked coconut
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup raisins

1
Preheat oven to 350 degrees F (175 degrees C). Butter two baking sheets.
2
Beat butter and sugar together in a bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract until smooth. Stir in zucchini.
3
Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Mix flour mixture into butter-zucchini mixture. Fold in coconut, walnuts, chocolate chips, and raisins. Drop batter, about 1 tablespoon per cookie, onto the prepared baking sheets.
4
Bake cookies in the preheated oven until lightly browned, 15 to 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, 1 1/2 cups white sugar, 2 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Quick Zucchini Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Zucchini Cookies

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