Zucchini Raisin Cookies Recipe

Name: Zucchini Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1 c. sugar; 1 egg; 1 c. shredded peeled zucchini; 2 c. all-purpose flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/4 tsp. ground cloves; 1 c. raisins

Servings: persons

1/2 c. shortening
1 c. sugar
1 egg
1 c. shredded peeled zucchini
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 c. raisins

1
Cream shortening and sugar.
2
Add egg.
3
Beat well.
4
Stir in zucchini and set aside.
5
Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves.
6
Add to the zucchini mixture; stir thoroughly until combined.
7
Stir in raisins.
8
Drop by rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake at 375u00b0 for 12 to 15 minutes or until golden brown.
9
Cool on pans for 2 minutes before removing to a wire rack.
10
Cookies are cake like.
11
Yields 3 dozen.
12
Can be frozen in airtight containers and thawed as needed.

719

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1/2 c. shortening, 1 c. sugar, 1 egg, 1 c. shredded peeled zucchini, and more.

Yes, Zucchini Raisin 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.

Zucchini Raisin Cookies

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