Sneaking vegetables into dessert might sound sneaky, but Zucchini Cookies truly turn that culinary trick into an art! These soft, chewy treats deliver everything you love about classic oatmeal cookies, with a bonus dose of zucchini for moistness, subtle flavor, and a rich, homey texture. Whether you’re trying to use up a summer bumper crop or just curious about this cozy, nourishing twist on dessert, Zucchini Cookies are about to become your new go-to for satisfying, unexpected sweetness—that’s still just a little bit wholesome.
Ingredients You’ll Need
The secret to these cookies is using a handful of familiar pantry staples, each playing a vital role to create a perfectly soft, golden cookie. With the right balance of sweet, spice, crunch, and a hint of veggie goodness, you’ll be amazed at what a simple, delightful bake awaits you.
- Shredded zucchini (1 cup, squeezed dry): Adds incomparable moistness and sneaks in some nutrients without overpowering the cookie’s flavor.
- Unsalted butter (1/2 cup, softened): For richness and a creamy cookie base; use room-temperature butter for the fluffiest results.
- Brown sugar (1/2 cup, packed): Gives the cookies depth and a beautiful chewy texture.
- Granulated sugar (1/4 cup): Balances out the sweetness and ensures a light, tender crumb.
- Large egg (1): Binds the dough together and contributes a bit of lift.
- Vanilla extract (1 teaspoon): Infuses everything with a classic bakery aroma.
- All-purpose flour (1 1/2 cups): The structure that holds each cozy cookie together.
- Baking soda (1/2 teaspoon): For just the right amount of rise.
- Baking powder (1/2 teaspoon): Supports an extra-tender texture.
- Ground cinnamon (1/2 teaspoon): Warms up every bite with subtle spice that pairs perfectly with zucchini.
- Salt (1/4 teaspoon): Balances flavors and brings out the sweetness.
- Old-fashioned oats (1 cup): The hearty texture hero; oats lend chewiness and a wholesome bite.
- Chopped walnuts (1/2 cup, optional): For crunch and earthy flavor (feel free to skip or swap for other nuts).
- Semi-sweet chocolate chips or raisins (1/2 cup, optional): Adds melty, sweet pockets, or chewy bursts—the choice is yours!
How to Make Zucchini Cookies
Step 1: Prep Your Baking Station
Start by heating your oven to 350°F and lining a baking sheet with parchment paper. This simple step keeps your Zucchini Cookies from sticking, helps them bake evenly, and makes cleanup an absolute breeze. Take a moment to also squeeze the shredded zucchini in a clean kitchen towel—removing extra water is key for perfect texture.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer (or a sturdy wooden spoon and some elbow grease) to beat the mixture until it’s pale and fluffy. This step gives the cookies their irresistible soft, tender base!
Step 3: Add Egg, Vanilla, and Zucchini
Beat in the egg and vanilla extract until fully incorporated, then fold in the shredded zucchini. The batter may look a bit speckled and slightly green—don’t worry, that’s the charm! The zucchini not only adds moisture but also adds a delightful bit of color.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Mixing these dry ingredients independently ensures even distribution of all those leavening agents and spices, so every bite of your Zucchini Cookies is just right.
Step 5: Bring It All Together
Gently stir the dry ingredients into the wet mixture. Don’t overmix—just enough to bring everything together will do. Now, fold in the oats, and if you’re feeling creative, toss in those walnuts and chocolate chips or raisins for extra pizzazz and flavor.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about two inches between each. This gives your Zucchini Cookies room to spread and turn deliciously golden. Bake for 10 to 12 minutes, or until you see the edges take on a lovely light brown hue.
Step 7: Cool and Enjoy
Once out of the oven, let your cookies rest on the pan for five minutes before carefully transferring them to a wire rack. This little wait helps them finish setting up, and then—enjoy the cozy, soft Zucchini Cookies you’ve created!
How to Serve Zucchini Cookies
Garnishes
Add a light dusting of powdered sugar for a bakery-style finish, or drizzle with a quick vanilla glaze if you’re feeling fancy. A few extra chocolate chips or a sprinkle of chopped walnuts on top before baking can also create beautiful cookies that beg to be shown off.
Side Dishes
Pair your Zucchini Cookies with a chilled glass of milk, a hot cup of spiced tea, or even a scoop of vanilla yogurt for a comforting afternoon snack. Their mild sweetness also makes them lovely alongside a platter of fresh fruit or nutty cheeses for an unexpected dessert board.
Creative Ways to Present
Try stacking your cookies and tying them with twine for a sweet homemade gift, or tuck them into a lunchbox for a delicious midday surprise. For entertaining, arrange Zucchini Cookies on a rustic wooden board with seasonal berries for a beautiful, relaxed dessert spread.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Zucchini Cookies in an airtight container at room temperature for up to four days. Place a slice of bread in the container to help maintain softness—the cookies will stay plush and irresistible!
Freezing
Zucchini Cookies freeze wonderfully. Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep their freshness and flavor for up to two months—just pull them out whenever a craving hits.
Reheating
Want that fresh-baked warmth? Pop a cookie in the microwave for 10 to 15 seconds, or reheat a batch in a low oven (300°F) for just a few minutes. They’ll be soft, fragrant, and ready to devour all over again.
FAQs
Can I use whole wheat flour in Zucchini Cookies?
Yes! Swap in up to half whole wheat flour for a slightly nuttier, more wholesome cookie. Just keep in mind that the cookies may be a bit denser but still absolutely delicious.
Do Zucchini Cookies taste like vegetables?
Not at all. The zucchini brings moisture and a subtle earthy sweetness, but the cookie’s warm spices, oats, and mild sugars really shine through. Even veggie skeptics will be happily fooled!
What’s the best way to shred zucchini for cookies?
Use the large holes of a box grater for a nice, even shred. Be sure to squeeze out any extra moisture so the dough doesn’t get soggy—this is key for the best Zucchini Cookies texture.
Can I make these cookies vegan?
Absolutely! Substitute plant-based butter and use a flaxseed egg (1 tablespoon ground flax mixed with 3 tablespoons water). Just check your add-ins to keep everything dairy- and egg-free.
Are there other mix-ins I can try?
Definitely! Try swapping walnuts for pecans, adding dried cranberries, or even mixing in unsweetened coconut flakes. The Zucchini Cookies recipe is endlessly customizable, so get creative!
Final Thoughts
These Zucchini Cookies are pure comfort with a clever twist—each bite is tender, cozy, and just a little bit unexpected. Whether you’re baking for your family, friends, or a little treat for yourself, don’t hesitate to give this recipe a try and let it add a bit of green magic to your cookie jar!
Print
Zucchini Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious and nutritious Zucchini Cookies that are soft, chewy, and packed with wholesome ingredients. Perfect for a sweet treat or snack any time of day!
Ingredients
Main Ingredients:
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Additional Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semi-sweet chocolate chips or raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the dough: Cream together butter, brown sugar, and granulated sugar. Add egg and vanilla. Stir in zucchini. In a separate bowl, whisk dry ingredients. Combine wet and dry mixtures. Fold in oats, nuts, and chocolate chips or raisins.
- Bake the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden. Cool before serving.
Notes
- You can customize these cookies by adding dried cranberries or omitting nuts and chocolate for a simpler taste.
- Store leftovers in an airtight container or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
