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!
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.
What You Need To Make Zucchini Spice Cookies
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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.
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 Cake with Spiced Cream
Low Carb Biscuits with Zucchini and Cheese
Venison Meatball Alfredo with Zucchini Noodles
Zucchini Chips with Everything Bagel Seasoning
Zucchini Spice Cookies
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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
- [mv_schema_meta name="preheat oven and whisk dry ingredients"]Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel. [mv_img id="3759"]
- [mv_schema_meta name="mix wet ingredients"]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. [mv_img id="3760"]
- [mv_schema_meta name="add zucchini"]Stir in the shredded zucchini. [mv_img id="3761"]
- [mv_schema_meta name="add flour and milk alternately"]Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined. [mv_img id="3762"]
- [mv_schema_meta name="scoop dough"]Scoop into tablespoon sized portions onto a parchment lined cookie sheet.[mv_img id="3763"]
- [mv_schema_meta name="bake and cool"]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. [mv_img id="3764"]
Video
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
[…] Zucchini Spice Cookies […]