This Zucchini Cookie recipe transforms humble zucchini into soft, moist, and delightfully spiced cookies that balance sweetness with a hint of earthiness. These cookies are perfect for sneaking extra veggies into your snack time or dessert without sacrificing flavor or texture. With warm cinnamon notes and optional chocolate chips or nuts, they offer a comforting treat that’s both unique and crowd-pleasing.
Why You Will Love This Recipe
You’ll love this zucchini cookie recipe because it blends wholesome ingredients with a sweet, tender crumb that melts in your mouth. The zucchini adds moisture naturally, so these cookies stay soft for days without extra fat. They’re incredibly easy to make, using pantry staples and minimal prep time, making them ideal for busy bakers or anyone looking for a healthier cookie option. Plus, the recipe is versatile enough to fit various lifestyles, including those looking for a vegetable-packed dessert or a snack that feels indulgent yet nutritious.
Tips and Tricks
- Grate zucchini finely and then squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy cookies.
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix once you add the flour; stop when just combined to keep cookies tender.
- Chill the dough for 30 minutes before baking to prevent spreading and to develop flavor.
- Add mix-ins like chocolate chips or chopped nuts last to distribute evenly without breaking them down.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
Make Ahead Tips
You can grate and drain the zucchini one day ahead, storing it tightly wrapped in the fridge. The cookie dough itself can also be made in advance and refrigerated for up to 24 hours before baking. Baked cookies keep well in an airtight container at room temperature for up to 5 days or can be frozen for up to 3 months. Thaw frozen cookies at room temperature before enjoying.
Recipe Variations
- Swap out some all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
- Replace cinnamon with pumpkin pie spice or ginger for a different warm spice profile.
- Add a handful of shredded coconut or dried cranberries for texture and bursts of flavor.
- Use mini chocolate chips, white chocolate chips, or chopped walnuts for mix-ins.
- For a gluten-free version, substitute the flour with a gluten-free blend.
- Try baking as muffins for a breakfast-friendly option.
How to Serve
Serve zucchini cookies slightly warm or at room temperature on a rustic wooden board or a pretty ceramic plate. Garnish with a light dusting of powdered sugar or a drizzle of melted chocolate for extra flair. They pair beautifully with a scoop of vanilla ice cream for dessert or alongside a cup of tea or coffee for an afternoon treat.
Pairing Suggestions
Pair these cookies with a hot chai latte or spiced tea to complement the cinnamon notes. For a refreshing option, a cold glass of milk or almond milk works perfectly. If serving as dessert, a light, fruity white wine like Riesling or Moscato can balance the sweetness. For sides, consider fresh fruit or a small bowl of yogurt with honey.
How to Store
Store leftover zucchini cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between parchment paper in a freezer-safe container or bag and freeze for up to 3 months. Reheat frozen cookies in a warm oven (about 300°F/150°C) for 5-7 minutes or until soft.
Equipment Needed
- Grater (box or hand grater) for zucchini
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Optional: Cheesecloth or clean kitchen towel for draining zucchini
Dietary Adaptations
- Vegan: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based butter or coconut oil.
- Dairy-free: Replace butter with coconut oil or dairy-free margarine and use dairy-free chocolate chips if adding.
- Nut-free: Omit nuts or replace with seeds like pumpkin or sunflower seeds.
- Gluten-free: Use a certified gluten-free flour blend and ensure baking powder is gluten-free.
Seasonal Adaptations
In summer, use fresh, young zucchini for the best flavor and moisture content. In winter, frozen grated zucchini (thawed and well-drained) can be used as a substitute. You might also add warming spices like nutmeg or cloves during colder months, or lighten the spice with lemon zest in spring.
Recipe FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used interchangeably with zucchini in this recipe.
How long do zucchini cookies last?
They stay fresh for up to 5 days at room temperature in an airtight container.
Can I freeze zucchini cookie dough?
Yes, you can freeze the dough in balls on a tray, then transfer to a bag. Bake from frozen by adding a few extra minutes to the baking time.
What makes zucchini cookies moist?
The natural moisture from grated zucchini keeps the cookies tender and moist without needing extra fat.
Can I substitute sugar with honey or maple syrup?
You can, but reduce other liquids slightly and expect a softer cookie with a different flavor.
Zucchini Cookie
This Zucchini Cookie recipe transforms humble zucchini into soft, moist, and delightfully spiced cookies that balance sweetness with a hint of earthiness.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini, drained)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Grate the zucchini using a fine grater. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gently fold in the drained zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in nuts and/or chocolate chips if using.
- Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Scoop dough by heaping tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until cookies are lightly golden around the edges but still soft in the center.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or store in an airtight container once cooled.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 140Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 86mgCarbohydrates 19gFiber 1gSugar 12gProtein 2g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Zucchini cookies are a delightful way to enjoy a sweet treat that sneaks in some greens without compromising on flavor or texture. With their tender crumb and warm spices, these cookies are perfect for any occasion, from lunchboxes to casual gatherings. Once you master this recipe, you’ll find endless ways to customize and make it your own. So grab some zucchini and get baking — your taste buds (and your family) will thank you!
