Zucchini Cookies

(1 Votes)
Zucchini Cookies
48 cookies
12 Min

When zucchini is in season, bake up a diabetic cookie recipe that'll really wow your taste buds! Our Zucchini Cookies feature fresh zucchini, walnuts, and raisins, making these low-carb cookies taste every bit delicious with every bite.

What You'll Need

  • 1/2 cup (1 stick) margarine, softened
  • 1 cup Splenda sugar substitute
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (about 1 small zucchini)
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts

What to Do

  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl, cream together margarine and Splenda until light and fluffy. Gradually add egg, flours, baking soda, cinnamon, and salt; mix well. Stir in zucchini, raisins, and walnuts. Drop by teaspoonfuls onto prepared baking sheets.
  3. Bake 12 to 15 minutes, or until golden. Do not over-bake.

Nutritional InformationShow More

Servings Per Recipe: 48

  • Amount Per Serving % Daily Value *
  • Calories 43
  • Calories from Fat 18
  • Total Fat 2.0g 3 %
  • Saturated Fat 0.3g 1 %
  • Trans Fat 0.2g 0 %
  • Protein 1.0g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.9mg 1 %
  • Sodium 53mg 2 %
  • Total Carbohydrates 5.9g 2 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 1.5g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I am very disappointed in these cookies. First of all they don't look anything like the picture and secondly I cooked them for 15 minutes and they were golden but they weren't cooked in the middle. Where did I go wrong. I don't think I will make these again. Please help! Thanks

Hello - We're sorry to hear these cookies didn't turn out as you expected them to. It's hard to say what may have gone wrong for you, since we're not sure exactly what steps you took, but some things to consider are 1) All ovens are different. It may be that you just needed a few extra minutes to finish cooking your cookies 2) Make sure your cookies are placed on the middle rack and not the lower rack of your oven 3) For photo purposes, we did add a few extra strands of zucchini to the top of our cookies after we dropped the batter. - We hope you'll give these another try, as they were very good when we made them in the Test Kitchen. Please let us know if you do! Thank you for your comment.


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