You’ve had zucchini bread. Maybe you’ve even grilled it or spiralized it. But have you ever turned that humble green veggie into a soft, moist cookie? Zucchini cookies are exactly the kind of comforting treat you didn’t know you were missing.
These cookies are chewy on the inside, crisp on the edges, and just the right balance of healthy and indulgent. They pack in fresh zucchini, warm spices like cinnamon, and even room for chocolate chips or oats if you’re feeling fancy. And best of all? No one will even guess there’s a vegetable in there.
In this guide, we’re walking through everything you need to know—from how to prep zucchini for cookies to variations, storage, and even freezing tips. So whether you’re looking to use up garden zucchini or sneak veggies into your kid’s snack without a fuss, this is the perfect recipe to bookmark.
Table of Contents
Table of Contents
Key Ingredients for Soft and Chewy Zucchini Cookies
Humble ingredients, big flavor payoff
Making zucchini cookies doesn’t require a pantry overhaul—just a few everyday staples and, of course, some fresh zucchini. When these ingredients come together, they create cookies that are moist, flavorful, and surprisingly wholesome.
🥒 Zucchini
Grated zucchini is the secret to that irresistible soft bite. It adds moisture without oiliness, so your cookies stay chewy and never dry. Always squeeze out the excess water to avoid soggy dough.
🧈 Butter or Oil
A bit of softened butter or neutral oil provides richness. You can also use coconut oil or a mix of butter and applesauce for a lighter option.
🍬 Brown Sugar
Brown sugar adds sweetness and enhances the chewiness. You can blend it with white sugar or go all brown for a deeper, caramel-like flavor.
🧂 Flour, Baking Soda, Cinnamon
All-purpose flour is standard, but feel free to try whole wheat for a nuttier taste. A dash of baking soda keeps the cookies fluffy, while cinnamon and nutmeg warm everything up.
🍫 Add-ins (Totally Optional but Highly Recommended)
Throw in chocolate chips, chopped nuts, shredded coconut, or oats for extra flavor and texture. That’s the beauty of zucchini cookies—they’re endlessly adaptable.
When these ingredients join forces, the result is soft, sweet, and totally unforgettable.
Step-by-Step Instructions for Making Zucchini Cookies
Soft, moist, and ready in under 30 minutes
Don’t let the idea of zucchini in cookies throw you—this process is simple, forgiving, and full of flavor. Just follow these steps and you’ll have a batch of delicious cookies cooling on your counter in no time.
🧊 Prep the Zucchini
Start by washing and trimming the ends of one medium zucchini. Grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out the excess moisture—this is key for avoiding soggy cookies.
🧈 Cream the Wet Ingredients
In a large bowl, cream together butter (or oil) and brown sugar until smooth and fluffy. Add in an egg, a splash of vanilla extract, and mix until combined. Stir in the grated zucchini—it’ll look weird, but trust the process.
🥣 Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet, mixing just until combined. If you’re adding oats, nuts, or chocolate chips, fold them in now.
🔥 Scoop and Bake
Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden.
Nutritional Benefits of Zucchini Cookies
Zucchini cookies aren’t just tasty—they sneak in a surprising boost of nutrition. Each cookie typically contains around 100–130 calories, depending on your add-ins. Thanks to the grated zucchini, you get extra fiber, vitamin C, and antioxidants without even noticing.
These cookies are naturally lower in fat than traditional ones, especially if you swap some butter for applesauce or coconut oil. They’re also easy to make refined sugar-free with maple syrup or coconut sugar.
Want a more wholesome version? Add whole wheat flour, chia seeds, or oats for extra fiber and long-lasting energy—perfect for snacking any time of day.
Frequently Asked Questions About Zucchini Cookies
Do zucchini cookies taste like zucchini?
Not at all! Zucchini has a super mild flavor that disappears into the background. What you’ll taste is soft, cinnamon-spiced goodness with maybe a hint of brown sugar or chocolate—depending on what you mix in. It’s there for texture, not taste.
Should I peel the zucchini first?
Nope, no need. The peel is thin, tender, and totally edible. Plus, it adds a pop of green to the cookies (bonus: more fiber). Just wash it well and grate away.
Why are my zucchini cookies too wet or flat?
It’s likely your zucchini wasn’t squeezed dry enough. Always use a clean kitchen towel or paper towel to remove excess moisture before mixing it in. Also, make sure your butter isn’t melted—softened is best.
Can I freeze zucchini cookie dough?
Yes! Scoop the dough into balls and freeze them on a tray. Once solid, transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.
Are zucchini cookies kid-friendly?
Absolutely. They’re soft, mildly sweet, and even picky eaters won’t notice the veggie hiding inside. Add chocolate chips and they’ll be hooked. A perfect way to sneak in some greens!
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!