Zucchini Drop Cookies
Zucchini Drop Cookies offer a delightful combination of moist zucchini, warm spices, and sweet raisins, making them a perfect treat for any occasion. Their soft texture and flavorful profile appeal to both kids and adults, providing a delicious way to enjoy fresh zucchini in a comforting baked good.
Ingredients
Instructions
- Beat well the zucchini, soda, sugar, and shortening.
- Add the egg and beat well.
- Sift together the flour, cinnamon, cloves, nutmeg, and salt.
- Add the dry ingredients along with the chopped nuts and raisins to the mixture.
- Drop by teaspoons onto a greased cookie sheet.
- Bake at 375°F for 12 to 15 minutes.
Tips & Substitutions
For a lighter cookie, consider substituting half of the shortening with unsweetened applesauce. You can also use whole wheat flour for added fiber. If you don't have raisins, dried cranberries or chopped dates work well as alternatives. Ensure your zucchini is well-drained to prevent excess moisture in the cookies. For an extra flavor twist, add a pinch of vanilla extract.
Serving Suggestions
These zucchini drop cookies are delightful on their own, but they can also be enjoyed with a glass of milk or a cup of tea. For a festive touch, serve them alongside other treats like Grandma's Ginger Cookies during gatherings. You can also top them with a light dusting of powdered sugar or a drizzle of icing for added sweetness.
Storage & Reheating
Store leftover zucchini drop cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet before transferring them to a freezer bag, where they can last for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Drop Cookies contains roughly 227 calories, with 3g protein, 24g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts in this recipe?
Absolutely! You can substitute walnuts or pecans for the chopped nuts if desired. Each type of nut will bring its own unique flavor and texture to the cookies. Just make sure to chop them finely for even distribution throughout the dough.
Is it necessary to peel the zucchini before using it?
Peeling the zucchini is not necessary; the skin adds texture and nutrients. Just wash the zucchini thoroughly and grate it, making sure to remove any excess moisture. If you prefer a smoother texture, you may peel it, but the skin adds a nice color and flavor.
How can I make these cookies gluten-free?
To make zucchini drop cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, as it helps to mimic the structure of regular flour. You may need to adjust the liquid slightly, so keep an eye on the dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).