Zucchini Cookies 🍪🥒

Soft, chewy, and secretly packed with veggies — these Zucchini Cookies are the perfect way to sneak in extra goodness while still indulging in a sweet treat.

📝 Recipe Card

Hook

Zucchini Cookies – Moist, spiced cookies made with grated zucchini, oats, and a hint of cinnamon. Add chocolate chips for a dessert-like version or keep them simple for a wholesome snack.

Servings & Timing

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: ~30 minutes
Yield: 18–20 cookies

Dietary Badges

🥒 Hidden Veggies | 🌾 Kid-Friendly | 🍪 Freezer-Friendly

Ingredients

1 cup zucchini, grated (about 1 medium; squeeze out excess water)
1 cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
¼ cup granulated sugar
½ cup butter, softened
1 large egg
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
½ cup chocolate chips (optional)

Instructions

Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment.
Prep Zucchini: Wash, grate, and squeeze zucchini to remove excess liquid.
Cream Wet Mix: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
Add Egg & Vanilla: Mix until fully combined.
Mix Dry Ingredients: In another bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
Combine & Fold: Gradually add dry mixture to wet. Fold in zucchini and chocolate chips.
Scoop Dough: Drop spoonfuls of dough onto prepared baking sheet, spacing apart.
Bake: 12–15 minutes, until edges are golden.
Cool: Let sit on sheet for 5 minutes, then transfer to wire rack.

Notes

Squeeze zucchini well — excess water makes cookies too soft.
For chewier cookies, slightly underbake.
Store in an airtight container for best freshness.

Brief Introduction

These Zucchini Cookies are the best of both worlds: lightly spiced, sweet, and chocolatey (if you choose), but with the hidden goodness of grated zucchini. They’re a fun way to use up extra zucchini from the garden and a hit with both kids and adults.

Step-by-Step Guide

Step 1 – Grate & Drain

Shred zucchini and press out as much liquid as possible with a towel.

Step 2 – Make Dough

Cream butter and sugars, then add egg, vanilla, dry mix, zucchini, and optional chocolate chips.

Step 3 – Scoop & Bake

Drop onto a baking sheet and bake until edges are golden brown.

Ingredient Details & Substitution Tips

Flour: Can sub with half whole wheat flour for more fiber.
Oats: Use rolled oats for chewiness; quick oats will give a softer texture.
Butter: Can replace with coconut oil for dairy-free.
Sugar: Swap granulated sugar for coconut sugar or use monk fruit/erythritol for lower sugar.
Add-ins: Try raisins, walnuts, or shredded coconut instead of chocolate chips.

Variations & Serving Suggestions

Healthy Breakfast Cookies: Skip chocolate chips, add raisins + 2 tbsp flaxseed.
Spiced Version: Increase cinnamon to 1 tsp and add ¼ tsp nutmeg.
Glaze Them: Drizzle with a simple vanilla glaze for dessert-style cookies.
Serving Ideas:
- Pair with tea or coffee.
- Pack in lunchboxes for kids.
- Freeze in snack bags for quick grab-and-go treats.

Storage & Make-Ahead Info

Room Temp: Store in airtight container up to 3 days.
Fridge: Lasts 5–6 days chilled.
Freezer: Freeze up to 2 months; thaw at room temp or warm in microwave.
Dough Storage: Dough can be refrigerated up to 48 hours before baking.

Nutrition (per cookie, approx., based on 20 cookies)

Calories: 120–140 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 16 g
Fiber: 1 g
Allergens: Wheat, Dairy, Egg (substitutions possible)

FAQs

Q: Do these taste like zucchini?
A: Not at all — zucchini adds moisture and softness but no strong flavor.

Q: Can I make them vegan?
A: Yes — use flax egg + coconut oil instead of butter and egg.

Q: Why are my cookies spreading too much?
A: The zucchini may not have been drained well. Be sure to squeeze it dry before mixing.

Personal Note

These cookies are my go-to when zucchini season hits. They remind me of oatmeal cookies but with a softer, moist texture — and no one guesses there’s a veggie hidden inside!

Call to Action

If you try these Zucchini Cookies 🍪🥒, let me know your favorite mix-ins! ⭐ Did you keep it chocolatey, go with raisins, or try something fun like coconut? Share your batch to inspire other bakers!

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.