Description

These zucchini cookies are soft, spiced, and unexpectedly delightful. You’ll love how the shredded zucchini melts into the dough, giving the cookies a tender, cake-like texture that stays moist for days. Whether you’re baking to use up garden zucchini or just want to surprise friends with something a little different, these cookies are a hit. Cinnamon, nutmeg, and brown sugar give them cozy depth, while optional mix-ins like chocolate chips or nuts let you customize each batch. Best of all? They’re easy, quick, and freezer-friendly. A must-try for anyone who loves old-fashioned comfort with a clever twist.

Ingredients

1 cup finely grated zucchini (about 1 medium, squeezed dry)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ csp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Optional: ½ cup chopped walnuts or mini chocolate chips

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Instructions

Grate the zucchini and squeeze out excess moisture using a towel. Set aside.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add in the egg and vanilla, mixing until well combined.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet, mixing just until combined.
Fold in zucchini and any optional mix-ins.
Chill dough for 30 minutes (optional).
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Drop rounded tablespoons of dough onto sheets.
Bake for 10–12 minutes, or until lightly golden at edges.
Let cool on sheet 5 minutes, then transfer to wire rack.

Notes

Don’t skip squeezing the zucchini—it’s key to perfect texture.
For more indulgence, use chocolate chips; for more texture, go with chopped nuts.
Chilling the dough helps reduce spreading and gives a more uniform shape.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American