These Zucchini Spice Cookies are soft, cake like treats filled with warm spices, sweet raisins, and crunchy pecans, They're perfect for fall baking but just as delicious any time of year when you have extra zucchini on hand.
I grew up loving recipes like this because they remind me of Nanny and they make the kitchen smell incredible while they bake. If you enjoy my Applesauce Cookies, or Soft Pumpkin Cookies, you'll want to add this one to your baking list.
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Why You'll Love Zucchini Spice Cookies
- They are a great way to use fresh garden zucchini in a sweet treat.
- There is the perfect balance of warm spices and a soft, tender texture.
- Freezes well so you can enjoy them later.
Key Ingredients
For a complete list of ingredients and instructions, please see the recipe card below.
- Zucchini: adds moisture and a subtle sweetness without overpowering the spices.
- Dark brown sugar: gives the cookies a rich, deep flavor.
- Cinnamon, nutmeg, and cloves: provide warm sweet spice notes that pair perfectly with zucchini.
- Pecans: add crunch and nutty flavor
- Raisins: bring natural sweetness and chewy texture.
- Orange peel: brightens the flavor and complements the spices.
Ingredient Substitutions
- Swap peans for walnuts or almonds.
- Replace raisins with dried cranberries or chopped dates.
- Use vanilla extract instead of rum extract for a milder flavor.
Recipe Variations
- Add a simple orange glaze made with powdered sugar and orange juice.
- Stir in mini chocolate chips for extra sweetness.
- Make them without nuts for a nut-free version.
Top Tips
- Place shredded zucchini on a cotton towel then blot and squeeze with another towel to release excess liquid
- Use a tablespoon sized cookie scoop for even-sized cookies.
- Let cookies rest on the baking sheet for 5 minutes before transferring to the rack.
Storage
Room temperature: store in an airtight container for up to 4 days. Can be stored in the freezer for up to 3 months.
Serve With...
These cookies go great with a hot cup of tea or coffee. They also pair nicely with a fall dessert spread that includes Nanny's Soft Oatmeal Cookies or her Ginger Molasses Cookie recipe.
More Zucchini Recipes to Try
If you love these Zucchini Spice Cookies, you may also want to try my Chocolate Zucchini Cookies, Chocolate Zucchini Cake Roll, Zucchini Chocolate Chip Cookies, or this Chocolate Zucchini Bread.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Zucchini Spice Cookies
Equipment
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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
- Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel.
- 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.
- Stir in the shredded zucchini.
- Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined.
- Scoop into tablespoon sized portions onto a parchment lined cookie sheet.
- 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.
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