These Zucchini Spice Cookies are a soft old fashioned cookie lightly spiced with cinnamon, nutmeg, and cloves and filled with raisins and chopped pecans. They are a great way to use the garden zucchini and a perfect afternoon snack with a cup of tea or even a couple with your morning coffee!

a pile of zucchini spice cookies with raising and walnuts with one cookie broken in half

Cookies Are A Great Way To Use Zucchini Surplus

It’s a matter of fact. Zucchini grows about as much and quickly as the weeds in the garden grows. Every summer I plant zucchini only to have so much I don’t know what to do with it all. However, I can’t not plant it! 

This year, I cut down on the amount of zucchini I planted, and I still have an over abundance. So, I decided it was time to just start making cookies to use some of that zucchini.

What Is Zucchini And Does It Have Any Nutritional Benefits?

Zucchini is a summer squash. Summer squash are not as hardy as winter squash. It has a thin skin and can go bad quickly. It grows very quickly and if you miss picking one at the perfect size, you might go out the next day to find out it’s gotten too big. The optimal size for zucchini is 5-7 inches long. A zucchini that has gotten too big will not be the best for consumption. It will be soft and not all that flavorful.

Zucchini is made up of 95% water, so once it has been cooked, it will shrink quite a bit, much like cabbage does. It is very low calorie, coming in at only 21 calories per cup. It is low fat and is a great source of vitamin C and B6.

cookies on a cooling rack

What You Need To Make Zucchini Spice Cookies

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Ground Cinnamon, Nutmeg, and Cloves will be the spice in this Zucchini Spice Cookies.

Rum Extract is a great compliment to spiced cookies.

Fresh Zucchini that is firm to pressure and without blemishes. I use a box shredder to shred the zucchini. I like this way of shredding best because the zucchini stays in the box as you shred it and it doesn’t make a mess.

Chopped Pecans 

Raisins

Dried Orange peel

a stack of zucchini spice cookies

Tips and Substitutions

  • Always let the shredded zucchini sit in a colander with a sprinkle of salt to help release the water for at least 10 minutes.
  • Press the zucchini after the rest time to squeeze excess water out.
  • Use a tablespoon sized cookie scoop to get perfect portion sized cookies.
  • Line the cookie sheet with parchment paper to prevent sticking.
  • Allow the cookies to cool for at least 5 minutes before removing from the baking sheet.
  • Substitute 1 teaspoon orange zest in place of the dried orange peel.
  • Use vanilla extract instead of rum extract

More Zucchini Recipes You May Enjoy

Cashew Breaded Baked Zucchini Chips

Chocolate Zucchini Bread

Chocolate Zucchini Cake with Spiced Cream

Low Carb Biscuits with Zucchini and Cheese

Venison Meatball Alfredo with Zucchini Noodles

Zucchini Lasagna

Zucchini Chips with Everything Bagel Seasoning

Zucchini Spice Cookies
Yield: 30

Zucchini Spice Cookies

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

A soft and lightly spiced zucchini cookie filled with pecans and raisins for that old fashioned cookie flavor.

Ingredients

  • ½ cup butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 ¾ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

  • ⅛ teaspoon cloves
  • ½ teaspoon rum extract
  • ¼ cup milk
  • 1 cups shredded zucchini
  • ½ cup chopped pecans

  • ½ cup raisins
  • ½ teaspoon orange peel

Instructions

  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel. whisking together dry ingredients
  2. In another mixing bowl, using a hand mixer, mix together the butter, and brown sugar until creamy. Add the egg and rum extract and continue to mix until egg is incorporated.
  3. Stir in the shredded zucchini. stirring in the zucchini
  4. Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined. adding dry to wet ingredients
  5. Scoop into tablespoon sized portions onto a parchment lined cookie sheet.scooping dough
  6. Bake for 13 minutes or until cookies are no longer wet on top and bounce back when lightly touched. Rest the cookies for 5 minutes before transferring to a cooling rack.

Notes

Tips and Substitutions

  • Always let the shredded zucchini sit in a colander with a sprinkle of salt to help release the water for at least 10 minutes.
  • Press the zucchini after the rest time to squeeze excess water out.
  • Use a tablespoon sized cookie scoop to get perfect portion sized cookies.
  • Line the cookie sheet with parchment paper to prevent sticking.
  • Allow the cookies to cool for at least 5 minutes before removing from the baking sheet.
  • Substitute 1 teaspoon orange zest in place of the dried orange peel.
  • Use vanilla extract instead of rum extract

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 102Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 133mgCarbohydrates 14gFiber 1gSugar 8gProtein 1g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

Leave A Comment

Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

As an Amazon Associate, I earn from qualifying purchases.

Check out my new cookbook!