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Zucchini Cookies Recipe
If you’ve got extra zucchini on the counter and a sweet tooth calling your name, this Zucchini Cookies Recipe is exactly what you need—soft, lightly spiced, and studded with oats and chocolate chips for the coziest little treat. These homemade zucchini cookies feel like a cross between a muffin and a cookie, and they’re one of my favorite ways to turn a humble vegetable into a crowd-pleasing dessert.
Meet Your New Favorite Zucchini Cookies
Let me tell you a little secret: this Zucchini Cookies Recipe started as a way to use up a mountain of garden zucchini one August, and now my family asks for it all year long. These soft zucchini cookies are moist, cake-like, and gently sweet, with warm cinnamon and nutmeg that make the whole house smell like you’ve been baking all afternoon.
They’re one of those “oh, this is actually kind of healthy” desserts, too. We bring in grated zucchini, hearty oats, and the option for whole wheat flour, which means these healthy zucchini cookies work just as well in lunchboxes as they do on a cookie platter. You can make them as oatmeal zucchini cookies, chocolate chip zucchini cookies, or keep them plain and spiced—whatever your crew likes.
I love to serve this zucchini dessert recipe when:
- The garden is overflowing with zucchini
- I want something sweet but not too sugary
- The grandkids are coming over and I want a snack that’s fun but still has a little nutrition tucked inside
Think of this as your go-to zucchini baking recipe when you’re tired of zucchini bread and want something a little different but just as comforting.
Why You’ll Love This Zucchini Cookies Recipe
You know what? There are a lot of cookie recipes out there, but this one earns a regular spot in my binder. Here’s why:
- Soft, cake-like texture – These spiced zucchini cookies are tender, moist, and almost muffin-like in the middle.
- A sneaky veggie boost – You get a full cup of grated zucchini in the batch, but no one at the table will complain about vegetables.
- Flexible mix-ins – Turn them into oatmeal zucchini cookies, chocolate chip zucchini cookies, or toss in nuts and raisins.
- Great for beginners – Simple pantry ingredients and straightforward steps make this an easy zucchini cookies recipe for newer bakers.
- Small-batch friendly – You can halve the recipe for a smaller household, or freeze half the dough for later.
- Naturally soft and moist – No dry, crumbly cookies here—the zucchini keeps them tender for days.
- Perfect for any season – Light enough for summer, cozy enough for fall and winter bake days.
- Freezer-friendly – Both the dough and the baked cookies freeze well, so you can always have homemade zucchini cookies on hand.
Ingredients for Soft, Spiced Zucchini Cookies
Let’s walk through what you’ll need for this zucchini baking recipe. I’ll add little notes on brands and substitutions I’ve tested in my kitchen.
Dry Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- You can replace up to ½ cup with white whole wheat flour for extra fiber.
- 1 cup (90 g) old-fashioned rolled oats
- These give you that oatmeal zucchini cookies texture; avoid instant oats, which can get mushy.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Freshly grated nutmeg is lovely if you have it.
- Optional: ¼ teaspoon ground ginger
- Adds a gentle warmth if you like spiced zucchini cookies with a little extra kick.
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- Room temperature butter should give slightly when pressed but not feel greasy.
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (about 150 g) finely grated zucchini, lightly packed
- Don’t peel it—the green flecks are pretty and full of nutrients.
- Optional: 2 tablespoons plain Greek yogurt
- Use whole-milk Greek yogurt for extra moisture and a bit of tang; this is especially nice if you reduce the butter slightly.
Mix-Ins (Customize Your Cookies)
Choose your favorites—or mix and match:
- ½–¾ cup semisweet chocolate chips
- Classic for chocolate chip zucchini cookies. I like Ghirardelli or Guittard for rich flavor.
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- 2 tablespoons shredded coconut
- Unsweetened works best if your cookies already feature chocolate chips.
How to Make This Easy Zucchini Cookies Recipe
These homemade zucchini cookies come together much like any drop cookie, with a few tiny tweaks for the zucchini. Take your time with the first batch, and the rest will feel like second nature.
1. Prep the zucchini
- Grate the zucchini using the small holes on a box grater.
- Place it on a clean kitchen towel or several layers of paper towels.
- Gently squeeze out excess moisture—don’t wring it completely dry, or the cookies may end up too dense.
You want it damp, not dripping. If it’s very wet, it can make the dough spread too much.
2. Preheat and prep the pans
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Parchment helps with even baking and easy cleanup, and it keeps the bottoms from getting too dark.
3. Combine dry ingredients
- In a medium bowl, whisk together: flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using).
- Whisking helps evenly distribute the leavening and spices, so you don’t get one super-spiced bite.
4. Cream the butter and sugars
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In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
- Scrape down the bowl once or twice; this helps you get that soft, even texture.
-
Add the egg and vanilla and beat again on medium speed for about 30–45 seconds, just until combined.
- If using Greek yogurt, mix it in now at low speed.
5. Add the zucchini
- Stir in the grated, squeezed zucchini using a spatula or low mixer speed.
- The batter may look a little curdled at this stage; that’s completely normal. The flour will smooth it out.
6. Bring it all together
- Add the dry ingredients to the wet ingredients in two additions.
- Mix on low speed or fold with a spatula until just combined—no visible streaks of flour, but stop before you overmix.
The dough will be thicker than muffin batter but softer than a traditional chocolate chip cookie dough.
7. Fold in mix-ins
- Gently fold in your chocolate chips, nuts, raisins, or any mix-ins you’ve chosen.
- For chocolate chip zucchini cookies, I like ½ cup chocolate chips + ¼ cup chopped walnuts for balance.
8. Scoop and shape
- Use a 1 ½-tablespoon cookie scoop (or a rounded tablespoon) to portion the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- If you like a slightly neater look, gently press the tops with damp fingers to round them out; they won’t spread as much as classic cookies.
9. Bake
-
Bake, one sheet at a time, for 11–13 minutes, or until the edges are set and the tops look just dry in the center.
- They may not brown much, so rely more on texture than color.
-
If your oven has hot spots, rotate the pan halfway through baking to keep things even.
10. Cool
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- They’ll firm up as they cool but stay soft and tender.
At this point, your kitchen should smell like a cozy little bakery—cinnamon, vanilla, and just a hint of that earthy zucchini that somehow turns sweet and mellow once baked.
Servings & Timing
Let me break down the practical stuff, because I know many of us plan snacks around busy days, school pickups, and work calls.
- Yield: About 24–28 soft zucchini cookies, depending on size
- Prep Time: 20 minutes (includes grating and squeezing zucchini)
- Bake Time: 11–13 minutes per tray (about 2 trays)
- Cooling Time: 15–20 minutes
- Total Time: Around 45–50 minutes
So you’re looking at under an hour from “I’m craving cookies” to “I’m eating cookies,” which is always a win.
Tasty Variations You Can Try
One of my favorite things about this zucchini dessert recipe is how easily you can tweak it for different moods and seasons. Here are some fun ideas:
- Chocolate Lovers’ Zucchini Cookies – Use 1 cup chocolate chips and add 2 tablespoons cocoa powder to the dry ingredients.
- Cranberry Orange Zucchini Cookies – Stir in ½ cup dried cranberries and 1 tablespoon orange zest for a bright, tangy twist.
- Nutty Oatmeal Zucchini Cookies – Use 1 ¼ cups oats and toss in ½ cup chopped walnuts or pecans for extra texture.
- Glaze-Topped Spiced Zucchini Cookies – Whisk ½ cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla; drizzle over cooled cookies.
- “Healthier” Zucchini Cookies – Replace ½ cup flour with white whole wheat flour, reduce sugar by a couple tablespoons, and keep them nut- and oat-heavy.
- Zucchini Breakfast Cookies – Add 2 tablespoons ground flaxseed, raisins instead of chocolate chips, and go a little lighter on the sugar.
Once you’ve made the base recipe once or twice, you’ll start playing around without even thinking about it.
How to Store, Freeze, and Make Ahead
These cookies are pretty forgiving when it comes to storage, which is another reason they’re a regular in my kitchen.
Storing at Room Temperature
- Keep cookies in an airtight container at room temperature for 3–4 days.
- If your kitchen is very warm or humid, I like to line the container with a paper towel to absorb excess moisture.
Refrigerating
- For slightly longer storage, keep them in the fridge for up to 1 week.
- Bring them to room temperature before eating, or warm for 10–15 seconds in the microwave for that fresh-baked feel.
Freezing Baked Cookies
- Place cooled cookies on a baking sheet in a single layer and freeze until solid, about 1–2 hours.
- Transfer to a freezer bag or container; freeze for up to 3 months.
- Thaw at room temperature, or reheat for 20–30 seconds in the microwave.
Freezing Cookie Dough
This is my favorite trick for busy weeks.
- Scoop dough into balls on a parchment-lined tray.
- Freeze until firm, then transfer to a freezer-safe bag.
- Bake from frozen at 350°F (175°C), adding 1–2 minutes to the bake time.
You’ll have fresh homemade zucchini cookies whenever you need a treat or a last-minute dessert for company.
Recipe Notes from My Kitchen
After making this Zucchini Cookies Recipe more times than I can count, here are a few little things I’ve noticed:
- Don’t skip squeezing the zucchini. If it’s too wet, your cookies may spread out and bake unevenly. If you’re not sure, squeeze a bit more—better slightly drier than soggy.
- Watch the bake time, not the color. Because of the zucchini and moisture, these cookies don’t brown the way classic chocolate chip cookies do. As soon as the tops look set and dry, pull them.
- Chill the dough for puffier cookies. If you want thicker, puffier soft zucchini cookies, chill the dough for 20–30 minutes before baking.
- Spice to your taste. My family loves cinnamon, so I sometimes bump it up to 2 teaspoons, especially in fall.
- Let them rest. These cookies taste even better after a few hours, once the flavors settle and the moisture distributes more evenly.
- Use quality vanilla and chocolate. Because the recipe is fairly simple, good vanilla and decent chocolate chips really do make a difference.
Honestly, this has turned into one of those “bring to every potluck” recipes for me. People are always surprised when I tell them they’re zucchini cookies.
Zucchini Cookies Recipe FAQs
1. Do I need to peel the zucchini for this Zucchini Cookies Recipe?
No, you don’t need to peel it. The skin is thin, softens as it bakes, and adds pretty green flecks plus extra nutrients.
2. How finely should I grate the zucchini?
Use the small holes on a box grater for best texture—this lets the zucchini blend into the dough without obvious chunks.
3. My dough seems too wet. What should I do?
First, squeeze the zucchini a bit more. If it’s still very loose, mix in 1–2 extra tablespoons of flour and chill the dough for 20 minutes before baking.
4. Can I make these zucchini cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend and make sure your oats are labeled gluten-free. The texture will be slightly different but still very good.
5. Can I make them dairy-free?
You can. Swap the butter for a plant-based butter stick (not margarine spread) and use dairy-free chocolate chips if you’re adding chocolate.
6. Why are my cookies flat?
Usually this means the zucchini was too wet or the butter was overly soft/partly melted. Next time, squeeze the zucchini more and chill the dough a bit before baking.
7. Can I reduce the sugar?
Yes, you can cut the sugar by about 2–3 tablespoons without harming the texture too much. Any lower and the cookies may be less tender and flavorful.
8. Are these cookies really “healthy”?
They’re still cookies, but compared to many treats, they have less fat, more moisture from veggies, and extra fiber from oats—so they’re a nice balance between wholesome and indulgent.
Final Thoughts
This Zucchini Cookies Recipe has become one of those “where has this been all my life?” recipes for our family—soft, cozy, and just sweet enough, with that little secret of grated zucchini tucked inside. Whether you bake them as healthy zucchini cookies for snack time or warm spiced zucchini cookies for a fall dessert, they bring a lot of comfort with very little fuss.
If you make these homemade zucchini cookies, I’d love to hear how they turn out—try a batch, play with the variations, and share your tweaks. And if you enjoy this, you might also like exploring more zucchini dessert recipes and simple baking ideas that make the most of what’s already in your kitchen.
Zucchini Cookies
Ingredients
- 1 3/4 cups all-purpose flour (210 g); optionally replace up to 1/2 cup with white whole wheat flour
- 1 cup old-fashioned rolled oats (90 g); not instant
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/4 teaspoon ground ginger optional
- 1/2 cup unsalted butter (115 g), softened to room temperature
- 3/4 cup light brown sugar (150 g), packed
- 1/4 cup granulated sugar (50 g)
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups zucchini about 150 g, finely grated, lightly packed, excess moisture gently squeezed out; do not peel
- 2 tablespoons plain Greek yogurt optional; whole-milk for extra moisture
- 1/2–3/4 cup semisweet chocolate chips optional mix-in
- 1/2 cup chopped walnuts or pecans optional mix-in
- 1/2 cup raisins or dried cranberries optional mix-in
- 2 tablespoons shredded coconut optional; unsweetened preferred
Instructions
- Finely grate the zucchini using the small holes of a box grater. Place the grated zucchini on a clean kitchen towel or several layers of paper towels and gently squeeze to remove excess moisture. It should be damp but not dripping.1 1/4 cups zucchini
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground ginger until evenly combined.1 3/4 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add the egg and vanilla extract to the creamed mixture and beat on medium speed for 30–45 seconds, just until combined. If using Greek yogurt, mix it in on low speed until incorporated.1 large egg, 2 teaspoons pure vanilla extract, 2 tablespoons plain Greek yogurt
- Stir the grated, squeezed zucchini into the wet mixture on low speed or with a spatula until evenly distributed. The batter may look slightly curdled at this stage; this is normal.1 1/4 cups zucchini
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed or folding with a spatula just until no dry streaks of flour remain. Do not overmix. The dough will be soft and thicker than muffin batter but looser than classic cookie dough.1 3/4 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
- Gently fold in your desired mix-ins, such as chocolate chips, nuts, raisins, dried cranberries, or shredded coconut, until evenly distributed.1/2–3/4 cup semisweet chocolate chips, 1/2 cup chopped walnuts or pecans, 1/2 cup raisins or dried cranberries, 2 tablespoons shredded coconut
- Using a 1 1/2-tablespoon cookie scoop or a rounded tablespoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For a neater shape, gently press and round the tops with damp fingers. Optional: chill the scooped dough for 20–30 minutes for puffier cookies.
- Bake one sheet at a time for 11–13 minutes, or until the edges are set and the tops look just dry in the center. The cookies will not brown deeply, so rely on texture rather than color. Rotate the pan halfway through baking if your oven bakes unevenly.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool but remain soft and cake-like.
