Zucchini cookies? You bet — and they’re better than you think. I still remember the look on my kids’ faces when I told them there were veggies in their dessert. But one bite into these soft, sweet, cinnamon-spiced cookies and the only thing they cared about was grabbing seconds. If you’ve got extra zucchini sitting on your counter, this recipe turns it into a melt-in-your-mouth treat you’ll actually crave. Whether you’re baking for picky eaters or just need a new twist on dessert, these zucchini cookies hit that sweet spot — moist, easy, and surprisingly addictive.
Table of Contents
Why You’ll Love It
- Moist and Soft Texture
Thanks to the natural moisture in grated zucchini, these cookies stay soft and tender without needing excess butter or oil. - Healthier Dessert Option
Made with real vegetables and optional whole wheat flour or oats, these zucchini cookies are a smarter treat for families. - Kid-Friendly and Picky-Eater Approved
The zucchini melts right into the dough — kids won’t even notice they’re eating veggies. - Perfect Way to Use Up Extra Zucchini
If your garden or fridge is overflowing with zucchini, this is a creative and delicious way to use it up. - Customizable Add-Ins
You can mix in chocolate chips, chopped nuts, raisins, or coconut for variety. - Simple Pantry Ingredients
No fancy tools or specialty items — just basic ingredients like flour, sugar, cinnamon, and zucchini. - Freezer-Friendly
These cookies freeze well, so you can make a big batch and enjoy them later. - Quick and Easy to Bake
From prep to oven in under 15 minutes — ideal for busy days or spontaneous baking. - Great for Lunchboxes or Snacks
A soft, sweet cookie that feels indulgent but fits easily into a lunchbox or afternoon snack rotation. - Naturally Moist Without Butter (Optional)
You can skip the butter entirely and still end up with tender, delicious cookies.
For More Food Inspiration, Check My Pinterest!
Ingredients for Zucchini Cookies
Dry Ingredients
- 2 cups all-purpose flour
(Or use half whole wheat flour for added fiber) - 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional, adds warmth)
Wet Ingredients
- ½ cup unsalted butter, softened
(Can substitute with coconut oil or a dairy-free alternative) - ¾ cup brown sugar
(Adds moisture and depth of flavor) - ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (do not peel; gently squeeze out excess liquid)
Optional Add-Ins
- 1 cup semi-sweet chocolate chips
(Or white chocolate, dark chocolate, or chopped nuts) - ½ cup chopped walnuts (for crunch)
- ½ cup rolled oats (for a heartier texture)
- ¼ cup shredded coconut (optional for a tropical twist)
Note: Make sure zucchini is shredded finely and blotted with a paper towel to avoid overly wet dough.
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the zucchini by grating it with a box grater. Lightly squeeze out extra moisture using a clean kitchen towel or paper towel. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined
- Stir in the grated zucchini: Add the shredded zucchini and mix gently. The mixture may look slightly wet — that’s normal.
- Combine wet and dry: Slowly add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix the dough.
- Fold in add-ins: Stir in chocolate chips, nuts, or any other mix-ins if using.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden. The centers will still look soft — they’ll set as they cool.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve or store: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 4 days.
FAQs
What can I do with an overabundance of zucchini?
Zucchini is incredibly versatile. You can shred it and freeze for later, bake zucchini cookies or muffins, add it to pasta sauces, stir-fries, or even spiralize it for low-carb “zoodles.” It also works great in savory dishes like fritters and soups — or sweet treats like breads and brownies.
What pairs well with zucchini?
Zucchini pairs well with warm spices like cinnamon and nutmeg, chocolate chips, lemon zest, and vanilla. In savory dishes, it goes great with garlic, tomatoes, cheese, basil, and olive oil. Its mild flavor makes it a great background ingredient for both sweet and savory dishes.
Do I need to peel zucchini before baking?
No, you don’t need to peel zucchini for baking. The skin is thin, tender, and full of nutrients. Once grated and baked, it blends right into the cookie dough and becomes practically invisible.
Serving Tips
- Enjoy with a warm cup of tea or coffee for a cozy afternoon snack.
- Pair with a glass of cold milk—classic and kid-approved.
- Serve alongside fresh fruit like berries or sliced apples for a balanced treat.
- Add a dollop of whipped cream or vanilla yogurt to make it feel like a special dessert.
- Pack them in lunchboxes for a homemade, wholesome snack kids and adults will enjoy.
- Freeze extras and toast briefly before serving for a freshly baked taste anytime.
Zucchini Cookies
Ingredients
- Squeeze excess water
- 1 cup All-purpose flour
- 0.5 cup Sugar
- 0.25 cup Butter Melted
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Salt
- 1 Egg
- 0.5 cup Chocolate chips Optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, mix the grated zucchini, melted butter, sugar, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from oven and let cool on a wire rack before serving.
Notes
- For best results, squeeze excess water from grated zucchini before using to avoid soggy cookies.
- You can substitute chocolate chips with nuts or raisins if preferred.
- Store cookies in an airtight container for up to 3 days.
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