Zucchini bread cookies bring all the cozy, spiced flavors of classic zucchini bread into a soft, chewy cookie form. They’re perfect for using up summer zucchini, sneaking in extra veggies, or making a lunchbox treat the whole family will love. With warm cinnamon, brown sugar, and a hint of vanilla, these cookies are a satisfying twist on a beloved quick bread.
Ingredients
- 1 cup (120g) finely grated zucchini (about 1 medium, unpeeled)
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (100g) old-fashioned rolled oats
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips or raisins (optional)
Instructions
- Prepare the zucchini: Wash and dry the zucchini. Trim the ends and grate it finely using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out most of the excess moisture—do not skip this step. Measure out 1 cup after squeezing.
- Preheat the oven and prep pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- Combine wet and dry: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Fold in zucchini and add-ins: Gently stir in the squeezed zucchini and oats. If using, fold in nuts and chocolate chips (or raisins).
- Scoop the dough: Using a medium cookie scoop or rounded tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. The dough will be sticky and soft.
- Bake: Bake for 11–13 minutes, or until the cookies are set at the edges and just starting to turn golden. The centers may look a touch soft—that’s okay.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy slightly warm or at room temperature.
Tips
- Don’t skip squeezing the zucchini: Too much moisture will make the cookies cakey or soggy. After grating, squeeze zucchini until barely damp for best texture.
- Substitutions: Swap whole wheat flour for up to half of the all-purpose flour for a heartier cookie. You can also use coconut oil (solid) instead of butter for a dairy-free version.
- Mix-ins: Customize with your favorites—dried cranberries, white chocolate chips, or sunflower seeds are all delicious here.
- Chilling the dough: If your dough feels very soft, chill it for 30 minutes before baking to help cookies hold their shape.
Serving Suggestions
- Enjoy zucchini bread cookies as a quick breakfast treat alongside coffee or tea.
- Pack them as a lunchbox snack for kids or adults—they’re nut-free if you skip the walnuts.
- Stack and wrap a few for a thoughtful homemade gift, tied with twine and a note.
- Serve with a smear of cream cheese frosting or a dusting of powdered sugar for a dessert-like finish.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure your oats are certified gluten-free.
- Vegan: Substitute the butter with vegan butter or solid coconut oil, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) instead of the egg. Use dairy-free chocolate chips if adding.
- Spiced: Add 1/4 teaspoon ground ginger or cardamom for extra warmth.
- Extra Veggies: Replace half of the zucchini with finely grated carrot for a carrot-zucchini bread cookie twist.
- Lemon Zest: Stir in 1 teaspoon lemon zest for a bright, tangy note that pairs well with the spices.
Storage and Reheating
- Room temperature: Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: For longer freshness, refrigerate cookies in a sealed container for up to 1 week. Let come to room temperature before serving for the best texture.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or airtight container for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for a soft, fresh feel.
- Reheating: If you like warm cookies, reheat in a 300°F (150°C) oven for 4–5 minutes, or microwave individual cookies for about 10 seconds.
Frequently Asked Questions
- Do I need to peel the zucchini?
No, there’s no need to peel zucchini for this recipe. The skin is thin and tender, and it adds both color and nutrients. Just wash well before grating. - Can I use frozen grated zucchini?
Yes, you can use frozen grated zucchini. Thaw completely and drain off any excess liquid, then squeeze out moisture as you would with fresh zucchini before measuring. - Why are my cookies spreading too much?
Excess moisture is the most common cause. Make sure to thoroughly squeeze the grated zucchini before adding. If the dough is still very soft, chill for 30 minutes before baking. - Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours ahead. Store it covered in the refrigerator. Let it sit at room temperature for 10–15 minutes before scooping and baking. - What can I use instead of oats?
If you don’t like oats, you can omit them and add 1/4 cup extra flour. The cookies will be slightly less chewy but still delicious. - Are these cookies sweet?
Zucchini bread cookies are gently sweetened, similar to zucchini bread. The brown sugar adds a caramel note, and add-ins like chocolate chips or raisins can make them sweeter if you like.
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