Zucchini Cookies

I never expected zucchini to show up in a cookie recipe, but one afternoon—faced with an overflowing garden and a craving for something sweet—I decided to get creative. What came out of the oven that day changed the way I bake with vegetables forever.

These zucchini cookies are soft, moist, and lightly spiced, with the perfect balance of sweetness and texture. They don’t taste like veggies—at all. Instead, the shredded zucchini adds a lovely moistness that makes every bite melt-in-your-mouth delicious.

If you’ve ever had extra zucchini on hand and didn’t know what to do with it (and banana bread just wasn’t calling your name), this cookie recipe might just be your new go-to. Trust me, even picky eaters won’t detect the “green stuff.”

Why I Love This Recipe

Here’s the thing: I’m a big fan of recipes that feel comforting and clever. And that’s exactly what these zucchini cookies are. They’re the kind of cozy treat you’d want with a hot cup of tea on a rainy afternoon, but with a little twist that keeps things interesting.

What makes these cookies so special is their unbelievable softness. Thanks to the zucchini, they stay tender for days—which is rare for homemade cookies. They have a delicate cinnamon flavor, a bit of brown sugar depth, and an optional handful of chopped nuts or chocolate chips to make them extra crave-worthy.

Also, they’re perfect for families. You can sneak in veggies for kids who normally push greens to the edge of their plates, or whip them up for guests who’ll marvel at how something so simple can taste so darn good. The beauty is in the balance: homey and humble, but impressive enough to share.

Ingredients for Zucchini Cookies

Let’s talk ingredients—because this recipe is a little more than flour and sugar. The ingredient list is pantry-friendly, but the combination of elements is what makes these cookies shine.

You’ll need:

• Zucchini: Grated fresh zucchini is the star here. It’s what gives the cookies their amazing moisture without overpowering the flavor.
• Butter: Unsalted is best so you can control the saltiness. It creates a rich base and helps the cookies brown beautifully.
• Sugar: We’ll use both white granulated sugar for sweetness and brown sugar for that deeper, molasses-style flavor.
• Egg: Just one is enough to bind the ingredients together.
• Vanilla extract: A splash rounds out the flavor.
• All-purpose flour: Nothing fancy here—just your reliable baking staple.
• Baking soda and baking powder: These leavening agents help give the cookies just the right lift.
• Cinnamon and nutmeg: These warm spices complement the zucchini and create that classic “baked goods” scent you’ll love.
• Salt: A pinch balances out the sweetness.
• Optional mix-ins: Chopped walnuts, raisins, or even mini chocolate chips are all fair game. I often go for chocolate—it’s hard to resist.

All of these ingredients come together in a way that’s cozy, comforting, and just a little bit unexpected. The zucchini might sound strange at first, but once you taste it in cookie form, you’ll understand why it works so well.

How Much Time Will You Need

This is a relatively quick and simple recipe to put together. Here’s what to expect:

• Prep time: 15–20 minutes
• Chilling time (optional, but recommended): 30 minutes
• Bake time: 10–12 minutes per batch
• Cooling time: 10–15 minutes

So from start to finish, you’re looking at around 1 hour to 1 hour 15 minutes total. You can shorten this time if you skip chilling, but I find that a short rest in the fridge really helps the dough firm up and bake more evenly.

How to Make This Zucchini Cookie Recipe

Let’s break it down step-by-step so there’s no guesswork. This is a simple process, and once you get the hang of it, it’s easy to make again and again.

Step – 1: Prep the zucchini

Start by washing and trimming your zucchini. You don’t need to peel it—just grate it using a box grater or food processor. Once grated, place it in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. You want it damp, not dripping.

Step – 2: Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes using a hand mixer or stand mixer.

Step – 3: Add egg and vanilla

Crack in the egg and pour in the vanilla extract. Beat until the mixture is smooth and fully combined.

Step – 4: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures everything is evenly distributed before it hits the wet mix.

Step – 5: Combine wet and dry

Gradually add the dry mixture into the wet mixture, beating on low speed just until combined. Be careful not to overmix—stop when no streaks of flour remain.

Step – 6: Fold in zucchini and extras

Using a spatula, gently fold in the grated, squeezed zucchini. At this point, you can also add your optional mix-ins (½ cup of chocolate chips or chopped walnuts work well).

Step – 7: Chill the dough (optional but recommended)

Cover the bowl and chill the dough in the refrigerator for about 30 minutes. This helps firm it up and keeps the cookies from spreading too much.

Step – 8: Preheat and prepare baking sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step – 9: Scoop and bake

Using a cookie scoop or spoon, drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the tops are just set.

Step – 10: Cool and enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Then it’s time to dig in!

Substitutions

Sometimes you don’t have everything on hand—or maybe you’re baking for someone with a dietary preference. The good news? These cookies are flexible.

If you’re out of butter, coconut oil or vegetable shortening can work in a pinch. They won’t deliver quite the same flavor, but the texture will still be soft and pleasant.

Want a slightly healthier twist? Whole wheat flour can replace up to half the all-purpose flour without a major change in taste or texture.

No brown sugar? Use all white sugar and add a teaspoon of molasses if you have it on hand. It mimics that rich caramel depth beautifully.

You can also leave out the chocolate chips or walnuts and stick with the base recipe if you’re going for simple. Or swap them for dried cranberries or chopped dates for a more unique spin.

Best Side Dishes for Zucchini Cookies

Cookies and side dishes? Not your usual pairing—but if you’re planning a snack spread, here are a few tasty companions to make the experience even more delightful:

• Chai Tea Latte: The warm spices in chai pair beautifully with the cinnamon in the cookies.
• Greek Yogurt with Honey: A bowl of creamy yogurt with a drizzle of honey makes a lovely complement to the cookie’s soft texture.
• Fresh Fruit Salad: Light, crisp fruit like apples, berries, and grapes balance the cozy cookie flavors nicely.

Serving and Presentation Tips

There’s something so charming about serving cookies that look just as cozy and inviting as they taste. With zucchini cookies, presentation is simple—but with a few thoughtful touches, they can go from everyday to special occasion-ready.

For a rustic and homey look, pile them onto a vintage cake stand or a wooden serving board, perhaps lined with parchment paper. If you’re hosting, try dusting them lightly with powdered sugar for a soft, snow-dusted finish. It’s subtle, but it adds a polished touch.

Want to get fancy? Stack a few cookies, tie them together with twine, and serve them as edible favors or gifts. They also pair wonderfully with a small glass of milk or a warm mug of coffee or tea—perfect for a comforting moment with friends or just yourself on a quiet afternoon.

Tips and Tricks to Make This Recipe Better

Let’s get into the kitchen-tested secrets that make these zucchini cookies really shine. Over the years, I’ve picked up a few helpful tricks that take this recipe from good to unforgettable.

• Always squeeze out the zucchini. It’s tempting to skip this step, but too much moisture can make your cookies gummy. Use a clean dish towel or cheesecloth and wring it out well.
• Chill the dough. While not absolutely necessary, chilling firms up the dough and prevents the cookies from overspreading. It also helps the flavors meld.
• Use room temperature ingredients. Let your butter and egg sit out for about 30 minutes before baking. It helps everything mix together more evenly and gives the dough a smoother texture.
• Don’t overbake. These cookies are meant to be soft. Take them out when the edges are just turning golden and the centers are set but still tender. They’ll continue to firm up as they cool.
• Customize your mix-ins. Feel free to experiment with flavors. Mini chocolate chips make them more indulgent, while chopped pecans or walnuts give a delightful crunch. Even a dash of orange zest can lift the flavor with a bright citrus note.

Common Mistakes to Avoid

Even the best bakers hit a few bumps. To keep your zucchini cookies soft, tender, and delicious every time, steer clear of these common pitfalls.

• Skipping the moisture step. If you don’t squeeze out the zucchini, the extra water will make the dough too wet, which can lead to underbaked, soggy cookies.
• Overmixing the dough. Once the flour goes in, mix just until combined. Overworking the dough can make your cookies tough instead of tender.
• Not measuring flour correctly. Too much flour can dry out the cookies. Spoon the flour into your measuring cup and level it off with a knife—don’t scoop straight from the bag.
• Crowding the baking sheet. Give each dough ball enough space to spread slightly. Crowded cookies can bake unevenly.
• Baking too long. It’s easy to think they’re not done because they stay pale on top. But pull them out as soon as the edges turn golden and the centers look set.

How to Store It

One of the best parts about zucchini cookies is how well they keep. That soft texture sticks around for days—if you store them properly.

To store at room temperature, place completely cooled cookies in an airtight container, layered with parchment paper to keep them from sticking together. They’ll stay fresh for up to 4–5 days.

If you want to extend their life, pop them in the freezer. Wrap each cookie individually in plastic wrap or wax paper, then place them in a freezer-safe bag or container. They’ll last up to 3 months. When ready to eat, let them thaw at room temperature or warm them slightly in the microwave for that fresh-from-the-oven feel.

Avoid storing them in the refrigerator—the cold can dry them out faster than you’d think.

FAQ

Can I make zucchini cookies gluten-free?
Yes, simply swap the all-purpose flour for a good 1:1 gluten-free baking flour. Make sure to check that your other ingredients are certified gluten-free as well.

Do I need to peel the zucchini first?
Nope! The peel is soft and blends right into the batter. It also adds lovely little green flecks that look beautiful in the finished cookies.

Can I freeze the dough instead of the baked cookies?
Absolutely. Scoop the dough into balls, freeze on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Can I reduce the sugar?
You can slightly reduce the sugar without ruining the recipe. Just know that cutting too much can affect texture and moisture. Try trimming about ¼ cup total for a less sweet version.

Why are my cookies too soft or too wet?
Most likely, the zucchini wasn’t fully squeezed out or the dough was overmixed. Try draining the zucchini more thoroughly next time and mixing just until combined.

Print