Zucchini Cookies are a moist, chewy, and subtly sweet treat that’s packed with the goodness of shredded zucchini. Perfectly spiced with cinnamon and optionally studded with chocolate chips, raisins, or nuts, these cookies are a delicious way to use up surplus zucchini. They’re easy to make, naturally moist, and a perfect snack or dessert for any time of year.
Why You’ll Love This Recipe
- A unique and delicious way to enjoy zucchini in dessert form.
- Naturally moist and tender thanks to the zucchini.
- Easy to customize with your favorite add-ins like chocolate chips or nuts.
- Great for snacking, gifting, or as a lunchbox treat.
- Freezer-friendly for long-term storage.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Shredded zucchini (squeezed to remove excess moisture)
- Optional add-ins: chocolate chips, raisins, or chopped nuts
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. - Cream Butter and Sugars:
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. - Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined. - Incorporate Zucchini:
Fold the shredded zucchini into the wet mixture. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. - Fold in Add-Ins:
If desired, fold in chocolate chips, raisins, or chopped nuts. - Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24-30 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Chocolate Lovers: Double the chocolate chips or add white chocolate chips for variety.
- Spiced Zucchini: Add nutmeg, ginger, or allspice for a warm spice blend.
- Healthier Version: Replace half of the flour with whole wheat flour and reduce the sugar slightly.
- Lemon Zucchini: Add a teaspoon of lemon zest and swap vanilla extract for lemon extract.
- Gluten-Free: Use a gluten-free flour blend.
Storage and Freezing
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Do I need to peel the zucchini?
No, the zucchini skin is tender and blends into the cookie batter.
2. How do I remove excess moisture from zucchini?
Place shredded zucchini in a clean kitchen towel and squeeze out the liquid.
3. Can I make these cookies vegan?
Yes, replace the butter with plant-based butter, the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water), and ensure add-ins like chocolate chips are vegan.
4. Can I use yellow squash instead of zucchini?
Yes, yellow squash works well as a substitute.
5. How do I make the cookies less sweet?
Reduce the granulated and brown sugar by 1-2 tablespoons each.
6. Can I make this dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
7. What’s the best way to scoop uniform cookies?
Use a cookie scoop for even-sized cookies that bake uniformly.
8. Can I add frosting?
Yes, a cream cheese glaze or drizzle would pair beautifully with these cookies.
9. Can I skip the add-ins?
Absolutely! The cookies are delicious on their own, but add-ins like chocolate chips or nuts enhance the flavor and texture.
10. What pairs well with these cookies?
Serve with a glass of milk, coffee, or tea for a delightful snack or dessert.
Conclusion
Zucchini Cookies are a delightful and unexpected treat that’s perfect for any occasion. Moist, tender, and easily customizable, these cookies are a wonderful way to sneak vegetables into a dessert everyone will love. Whip up a batch today and enjoy a sweet, spiced twist on a classic favorite!
Print
Zucchini Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: : 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Zucchini Cookies are soft, moist, and loaded with warm spices, shredded zucchini, and a hint of sweetness. Perfect for a healthy(ish) treat, these cookies are great for using up extra zucchini and make a delightful snack or dessert!
Ingredients
- For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chocolate chips, raisins, or chopped nuts (optional)
- For the Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the shredded zucchini, oats (if using), and any mix-ins like chocolate chips, raisins, or nuts.
- Scoop the Dough:
- Drop spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- o avoid soggy cookies, be sure to squeeze out as much moisture as possible from the zucchini.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.