Zucchini Cookies Recipe

Zucchini cookies are soft, moist, and packed with a delightful blend of spices and sweetness. These cookies are a fantastic way to use up extra zucchini while sneaking some veggies into a sweet treat. Perfect for dessert, snacks, or even breakfast on-the-go, these cookies are versatile and loved by all ages.

Why You’ll Love This Recipe

• A great way to use zucchini in a creative way.
• The cookies are moist, soft, and perfectly spiced.
• Easy to make with simple pantry ingredients.
• Perfect for all occasions—great for sharing or enjoying alone.
• Freezer-friendly for longer storage.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Grated zucchini
• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Butter (softened)
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Optional: chocolate chips, raisins, or chopped nuts

Directions

1. Prepare the zucchini: Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towels. Set aside.
2. Preheat and prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
5. Add wet ingredients: Beat in the egg and vanilla extract until well combined.
6. Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated zucchini and optional mix-ins like chocolate chips, raisins, or nuts.
7. Scoop and bake: Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Cool: Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to wire racks to cool completely.

Servings and Timing

• Servings: Makes approximately 24 cookies.
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Vegan: Replace butter with vegan butter and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of the egg.
• Add-ins: Experiment with shredded coconut, dried cranberries, or white chocolate chips.
• Spices: Add ground ginger or cloves for a spicier flavor profile.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week.
• Freezer: Freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.
• Reheating: Thaw frozen cookies at room temperature. For a freshly baked feel, warm in a 300°F oven for 5 minutes.

FAQs

1. Can I use yellow squash instead of zucchini?

Yes, yellow squash works just as well and has a similar moisture content and flavor.

2. Do I need to peel the zucchini?

No, there’s no need to peel the zucchini—the skin is thin and blends seamlessly into the cookies.

3. Can I make the dough ahead of time?

Absolutely! Store the dough in the refrigerator for up to 24 hours or freeze for later use.

4. How do I prevent the cookies from spreading too much?

Ensure the zucchini is well-drained, and chill the dough for 30 minutes before baking.

5. Can I double the recipe?

Yes, this recipe doubles easily to make a larger batch.

6. What can I use instead of butter?

You can use coconut oil or a vegan butter substitute.

7. Are these cookies healthy?

While they do contain zucchini, they’re still a sweet treat. For a healthier version, you can reduce the sugar or use whole wheat flour.

8. How do I know when the cookies are done?

Look for lightly golden edges and a set center. Avoid overbaking to maintain their soft texture.

9. Can I make these cookies nut-free?

Yes, simply omit any nuts from the recipe.

10. Can I use frozen zucchini?

Yes, thaw and drain frozen zucchini thoroughly before adding it to the batter.

Conclusion

Zucchini cookies are a delightful and unique treat that combines the goodness of fresh zucchini with a soft, spiced cookie base. Whether you’re baking for yourself, your family, or a gathering, these cookies are guaranteed to impress. Give them a try and enjoy a delicious way to incorporate veggies into your desserts!

Print