Zucchini cookies are a delicious way to sneak extra veggies into your favorite sweet treat. These easy cookies are soft, chewy, and bursting with subtle flavor—perfect for families, bake sales, or anyone looking to use up extra zucchini. Their moist texture and gentle spice make them an unexpected crowd-pleaser, whether you’re baking for kids or grownups.
Ingredients
- 1 1/2 cups 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 (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini, not squeezed dry)
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup semi-sweet chocolate chips or raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Incorporate zucchini: Stir in the grated zucchini. No need to squeeze out the liquid—this adds moisture to the cookies.
- Combine wet and dry ingredients: Gradually add the flour mixture to the zucchini mixture, mixing just until combined. Do not overmix; stop when you no longer see streaks of flour.
- Fold in oats and mix-ins: Gently stir in the oats, and if using, fold in nuts and chocolate chips or raisins.
- Scoop the dough: Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft and slightly sticky.
- Bake: Bake for 10-13 minutes, or until the cookies are set and just starting to turn golden brown at the edges. The centers may look slightly soft; that’s okay—they’ll firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Substitutions: You can use whole wheat flour for up to half the flour if you want a nuttier flavor and extra fiber. Swap in coconut oil for butter if you prefer dairy-free cookies.
- Shredding the zucchini: Finely grate the zucchini for the best texture. There’s no need to peel it; the skin is thin and barely noticeable once baked.
- Don’t overmix: Overmixing can make the cookies tough. Mix just until the flour disappears for the softest result.
- Mix-ins: Customize with your favorite add-ins! Dried cranberries, chopped dried apricots, or white chocolate chips all work well.
Serving Suggestions
- Enjoy these cookies as an after-school snack with a glass of cold milk or a cup of tea.
- Pack them in lunchboxes for a sweet treat that sneaks in a little veggie goodness.
- Serve them as part of a brunch spread alongside muffins and fruit salad.
- Top with a light glaze made from powdered sugar and milk for an extra sweet touch, especially if serving for dessert.
Variations
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats to make these cookies suitable for gluten-free diets.
- Vegan: Use a vegan butter alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
- Lemon Zucchini Cookies: Add 1 tablespoon of lemon zest and swap the chocolate chips for white chocolate chips for a bright, citrusy twist.
- Spiced Zucchini Cookies: Increase the cinnamon to 2 teaspoons, add 1/4 teaspoon ground ginger, and a pinch of cloves for a warmly spiced, autumnal cookie.
Storage and Reheating
Store cooled zucchini cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week—just let them come to room temperature before serving for the best texture. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container; they’ll keep for up to 3 months. Thaw overnight in the refrigerator or for 1-2 hours at room temperature. If you prefer warm cookies, pop them in a 300°F (150°C) oven for 3-5 minutes or microwave for about 10-15 seconds before serving.
Frequently Asked Questions
- Do I need to peel the zucchini before using it in cookies?
- No, there’s no need to peel zucchini for cookies. The skin is thin and softens during baking, so it becomes virtually undetectable. Plus, leaving the skin on adds a little extra fiber and color.
- Should I squeeze the water out of the grated zucchini?
- For this recipe, you do not need to squeeze the zucchini dry. The extra moisture keeps the cookies soft and tender. If your zucchini seems especially watery, lightly blot it, but don’t wring it out completely.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough up to 24 hours in advance. Cover tightly and store in the refrigerator. Let it sit at room temperature for 15-20 minutes before scooping and baking, as the dough will firm up in the fridge.
- Why are my zucchini cookies cakey instead of chewy?
- Zucchini adds moisture, which can make cookies more cake-like. For chewier cookies, slightly reduce the amount of zucchini or increase the oats. Avoid overmixing, which can also create a cakier texture.
- Can I use yellow squash instead of zucchini?
- Yes! Yellow summer squash works just as well as zucchini in this recipe. The flavor and texture are nearly identical, so you can use them interchangeably.
- Are zucchini cookies healthy?
- While zucchini cookies contain vegetables and oats, they’re still a treat with sugar and butter. You can make them a bit healthier by reducing sugar, using whole wheat flour, or adding nuts and dried fruit for extra nutrition.
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