I’ve been dreaming about these delicious Orange Zucchini Cookies ever since last summer!
My husband Jack originally made these light and perfectly sweet cookies as a test batch when our garden was overflowing with zucchini. They were so good – we ate them all before we had a chance to photograph them to share here on A Family Feast.
So a year later – I was so excited to find Jack baking up a batch of these cookies earlier this week. And – they were even better than I remembered!
These Orange Zucchini cookies are an adaptation from a cookie recipe we found in my mother’s old recipe box. Originally these were orange and carrot cookies – but Jack swapped in zucchini for the carrots and tweaked the other batter ingredients a bit as well since the zucchini has more moisture.
These soft, sweet cookies have wonderful orange and walnut flavors with a crunchy sugar topping – and really, you’d never guess that there is shredded zucchini in them if you didn’t see the tell-tale green flecks from the skin in the batter! They are addictively delicious, and I predict these Orange Zucchini Cookies will become your new summer favorite!Print
- 1 cup vegetable shortening
- ¾ cup granulated sugar
- 2 cups shredded zucchini
- Zest from one large naval orange
- ½ teaspoon orange extract
- 1 egg beaten
- 2 cups flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ cup chopped walnuts
- 2 tablespoons Demarara or Turbinado Sugar
- In the bowl of a stand mixer with paddle attachment, beat shortening and sugar together until well mixed. Add zucchini, zest, extract and egg and beat just until combined.
- In a separate bowl, sift flour, salt and baking powder and mix into wet and beat on low speed just until mixture is blended.
- Remove bowl from mixer and stir in chopped nuts by hand.
- Preheat oven to 400 degrees.
- Lay out three sheet pans and cover with parchment paper
- Using a number 40 cookie scoop or by spoonful’s, drop cookies onto prepared pans, ten per pan, total 30 cookies.
- With wet fingertips, press each cookie down slightly to form a disk and sprinkle the raw sugar over the tops of each cookie.
- Bake for 12-14 minutes until done. Bottoms should be slightly brown and the tops will be light in color and slightly springy when touched.
- Cool on racks.
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