Zucchini Pineapple Cookies
Sweet and moist zucchini pineapple cookies with raisins, dates, and walnuts, offering a delightful combination of fruity, nutty flavors perfect for snack time or dessert.
Ingredients
- 1 cup sugar ⓘ
- 1/2 cup shortening ⓘ
- 1/2 cup grated zucchini ⓘ
- 1/2 cup drained, crushed pineapple ⓘ
- 1 egg ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup chopped dates ⓘ
- 1/2 cup chopped walnuts ⓘ
Instructions
- Mix together sugar, shortening, grated zucchini, crushed pineapple, and egg.
- Add flour, baking powder, baking soda, cinnamon, and salt; mix well.
- Add vanilla, raisins, chopped dates, and chopped walnuts; mix thoroughly.
- Drop teaspoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F for 15 minutes.
Tips & Substitutions
For a lighter texture, try substituting half of the shortening with unsweetened applesauce. If you don't have walnuts, pecans or almonds work well too. You can also swap out raisins for dried cranberries for a tart twist. Make sure to squeeze excess moisture from the zucchini to prevent overly wet dough. If you're looking for more creative cookies, browse more American recipes.
Serving Suggestions
These Zucchini Pineapple Cookies are delightful on their own or paired with a cup of tea or coffee. Consider serving them alongside a scoop of vanilla ice cream for a special treat. They also make a great addition to a dessert platter featuring our Surprise Dessert or other cookies like Easy Peanut Butter Blossoms(Makes 5 Dozen).
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For extended storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, simply pop them in a 350°F oven for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pineapple Cookies contains roughly 1615 calories, with 10g protein, 74g carbohydrates, and 144g fat. It is an excellent source of calcium (35% of the Daily Value), vitamin C (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2743mg per serving (119% of the Daily Value).
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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and drain it well to avoid excess moisture in the cookies. This will help maintain the right texture.
What can I substitute for raisins?
If you're not a fan of raisins, dried cranberries or chopped dried apricots make excellent substitutes. They add a nice tartness that complements the sweetness of the cookies.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum or a similar binding agent for the best results.
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).