top of page

Gladys Young Kendig’s Zucchini Cookies

(by Diane Kendig)

1/2 c. shortening

1 c. granulated sugar

1 c. brown sugar

2 eggs, lightly beaten

3 c. chopped or shredded zucchini

1 t. vanilla

2 1/2 c. flour

2 c. oats

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1 t. cinnamon

1 c. dried fruit, chopped

1 c. nuts, chopped

Cream together shortening, granulated sugar, and brown sugar.

Add eggs, zucchini, and vanilla.

Combine flour, oats, salt, baking soda, baking powder, and cinnamon.

Add flour mixture to zucchini mixture.

Stir in dried fruit and nuts.

Preheat oven to 350 F.

Drop by spoonfuls onto ungreased sheets and bake for 12 - 15 minutes.


We make them smallish and bake for the shorter time so they are soft. Makes about 5 dozen cookies.

Mom’s recipe called for dates as the dried fruit, but she usually used white raisins. Chopped figs, cranberries, or blueberries would work well.

I substitute softened butter for the shortening. Mashed banana can be substituted for some of the fat, although it changes the consistency.

(Read The Bereavement Dinner, the story associated with this recipe.)