Zucchini Cookies

There was still zucchini left even after making zucchini bread. That thing was huge!

It has gotten decidedly chilly, and time to bake things to warm the kitchen up. My television and comfy chairs are in the little family room that is part of the kitchen, so using the oven makes for a pleasant space to relax.

I started to look up Zucchini Cookies.  I didn’t want anything fancy. These weren’t take to a potluck cookies (although a plateful came to the office). I wanted cookies that were low enough in fat to tuck in my lunch bag or eat for a late night (ok, early morning, too.) snack. Many of the recipes had nuts and/or chocolate chips – and even coconut. You could add one of these to dress up the cookies, but you’d have to add them to your fat count.  These cookies are a combination of recipes with some additions of my own. They taste very buttery, and the recipe makes at least 60 cookies, so despite the generous amount of butter, they are individually quite low in fat. They have lasted quite well out of the freezer (except for the ones I took to the office which disappeared immediately).  I plan to freeze some for later snacking.

Zucchini Cookies

1 cup butter, at room temperature
1½ cups sugar
½ cup egg substitute
1 teaspoon vanilla extract
2 cups grated zucchini
2¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup uncooked oatmeal (regular or quick)
½ cup raisins

Preheat oven to 350°. Coat cookie sheets with cooking spray.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg substitute and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, salt and oatmeal. Add to zucchini mixture. Beat until thoroughly mixed. Stir in raisins. Drop by tablespoonfuls onto prepared cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough. Makes 60 cookies at about 3 grams of fat per cookie.

Note: I made this with yellow zucchini so there are flecks of yellow in the cookies.  I don’t know how they would look with green flecks – although they would probably taste just as good.


2 Responses to “Zucchini Cookies”

  1. 1 foodforthoughtchapel1449 March 10, 2012 at 8:34 pm

    Hi Karen,

    I purchased yellow zucchinis this morning at our farmer’s market. At first I thought they were yellow squash, so I did a Google image search and found a picture of your cookies and blog. Your cookies look great. I’m going to try making them one day and let you know how they turn out.

    Thanks, Sarah

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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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