Zucchini Cookies Recipe
If you’ve ever stared at a giant summer squash wondering what on earth to do with it besides more bread, this soft, cozy, spiced Zucchini Cookies Recipe is your new best friend—tender, lightly sweet, and packed with chocolate chips and oats.
I’ve been baking with zucchini for years, and these cookies are the treat I pull out when neighbors show up with bags of garden zucchini on my porch. Think of them as a cross between a soft oatmeal cookie and a slice of zucchini bread. They’re a little wholesome (hello, veggies and oats), a little indulgent (those gooey chocolate chips), and they make a wonderful zucchini dessert recipe for lunchboxes, bake sales, or a quiet cup of coffee on a Sunday afternoon.
You get the comfort of homemade zucchini cookies, but with a lighter feel than a heavy bar or cake. They’re moist without being soggy, warmly spiced like a fall cookie, and they pass the “kid test” in my family—even the ones who swear they don’t like vegetables. And yes, we all laugh about that every time.
Let me walk you through this zucchini baking recipe the same way I’d talk you through it at my kitchen table, coffee in hand and flour on my shirt.
Why You’ll Love This Recipe
- Soft, cake-like texture – These soft zucchini cookies stay tender and moist thanks to shredded zucchini and oats.
- A sneaky veggie boost – You’re getting a healthy zucchini cookies moment without anyone noticing the veggies.
- Cozy, spiced flavor – Cinnamon and a hint of nutmeg turn simple cookies into spiced zucchini cookies with bakery-style warmth.
- Customizable mix-ins – Turn them into oatmeal zucchini cookies, chocolate chip zucchini cookies, or nutty walnut bites.
- Great for beginners – Simple, straightforward steps; no special tools required besides a grater and mixing bowls.
- Freezer-friendly – Both the dough and the baked cookies freeze well for quick treats later.
- Perfect for extra zucchini – A practical zucchini dessert recipe when your garden (or neighbor) just won’t quit.
- Kid- and adult-approved – Sweet enough to feel like dessert, but not a sugar bomb.
- Easy to make healthier – Swap in whole wheat flour or coconut sugar for a “lighter” spin without losing the fun.
Ingredients
Here’s everything you need for this Zucchini Cookies Recipe. I’ll share a few simple tweaks along the way so you can adjust based on what you keep in your pantry.
Dry Ingredients
- 1 ½ cups (180 g) all-purpose flour
- You can use half whole wheat flour for heartier, healthy zucchini cookies.
- 1 cup (90 g) old-fashioned rolled oats
- Avoid instant oats; they make the dough gummy.
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
Wet Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- Salted butter works too—just reduce added salt to a pinch.
- ¼ cup (60 ml) unsweetened applesauce
- Helps keep the cookies moist and slightly healthier without extra fat.
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Add-Ins
- 1 ½ cups (about 180 g, lightly packed) shredded zucchini
- Don’t peel; the green flecks look pretty and add nutrients.
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (60 g) chopped walnuts or pecans (optional, but so good for crunch)
Optional Finishing Touch
- A pinch of flaky sea salt for sprinkling on top (brings out the chocolate flavor)
A quick zucchini prep tip:
Shred the zucchini on the medium side of a box grater, then gently squeeze it in a clean kitchen towel or paper towels. You don’t need it bone-dry—just remove the excess liquid so your easy zucchini cookies don’t spread too much.
Directions
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Prep your pan and oven
Line 2 baking sheets with parchment paper or silicone baking mats, then heat your oven to 350°F (175°C). This helps your homemade zucchini cookies bake evenly and prevent sticking. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside. Stirring the dry ingredients first helps the spices and leaveners spread evenly. -
Cream butter and sugars
In a large mixing bowl (a stand mixer or hand mixer both work), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until light and fluffy. This step gives your zucchini cookies a soft, tender texture. -
Add egg and vanilla
Beat in the egg and vanilla extract until smooth, scraping down the sides of the bowl as needed. If the mixture looks a bit curdled, don’t worry—it will smooth out when you add the dry ingredients. -
Mix in the applesauce
Add the unsweetened applesauce and mix just until combined. The batter will look a little looser now, and that’s exactly what we want for moist, soft zucchini cookies. -
Fold in the zucchini
Gently stir in the shredded, lightly squeezed zucchini with a spatula. Make sure it’s evenly dispersed but try not to over-mix. -
Combine wet and dry
Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula or on low speed. Stop as soon as no dry streaks of flour remain. Over-mixing can make the cookies tough. -
Add chocolate chips and nuts
Fold in the chocolate chips and nuts (if using). At this point, the dough will be thick and a little sticky—perfect for scooping. -
Chill the dough (quick but helpful)
Cover the bowl and chill the dough in the fridge for 20–30 minutes. This helps the flavors develop and keeps the cookies from spreading too much, especially since we’re working with a moist zucchini baking recipe. -
Scoop and shape
Using a small cookie scoop or tablespoon, drop rounded balls of dough (about 1 ½ tablespoons each) onto your prepared baking sheets, spacing them about 2 inches apart. If you like slightly thicker cookies, keep the scoops tall rather than flattened. -
Bake
Bake for 11–13 minutes, or until the edges are set and the tops look just dry in the center. They’ll still be soft and a little puffy—that’s what makes these soft zucchini cookies so good. -
Cool and (optional) salt sprinkle
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you’d like, sprinkle a tiny pinch of flaky sea salt on top while they’re still warm.
You know what? These are fantastic slightly warm, when the chocolate is still melty and the kitchen smells like cinnamon and comfort.
Servings & Timing
- Yield: About 24–26 cookies
- Prep Time: 20 minutes (includes shredding and squeezing the zucchini)
- Chill Time: 20–30 minutes
- Bake Time: 12 minutes per batch
- Total Time: About 55–65 minutes, depending on how quickly you scoop and bake
Variations
Want to play with your Zucchini Cookies Recipe a bit? Here are some easy twists:
- Oatmeal raisin zucchini cookies – Swap half or all of the chocolate chips for raisins and add a pinch of extra cinnamon.
- Glazed spiced zucchini cookies – Whisk powdered sugar with a splash of milk and vanilla, then drizzle over cooled cookies.
- Vegan zucchini cookies – Use vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free chocolate chips.
- Gluten-free version – Use a 1:1 gluten-free baking flour and certified gluten-free oats.
- Lemon-zucchini twist – Add 1 tsp lemon zest to the dough and finish with a light lemon glaze for a brighter zucchini dessert recipe.
- Nut-free cookies – Skip the nuts and add pumpkin seeds or extra oats for texture.
Storage & Reheating
These cookies store really well, which makes them great for meal prep or after-school snacks.
-
Room temperature:
Store cooled cookies in an airtight container at room temperature for 3–4 days. Place a small piece of parchment between layers if you stack them. -
Refrigerator:
If your kitchen runs warm, you can keep them in the fridge for up to 1 week. Let them sit at room temp for 10–15 minutes before serving so they soften a bit. -
Freezer (baked cookies):
Freeze cooled cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll keep for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds. -
Freezer (cookie dough):
Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time. This is my little “grandma trick” for surprise guests.
Notes
- Don’t skip the zucchini squeeze: Too much moisture can turn your easy zucchini cookies into pancake-style blobs. A gentle squeeze is enough.
- Browning vs. softness: These cookies don’t get deeply golden like a classic chocolate chip cookie. If you wait for them to brown, they’ll be over-baked; pull them when they’re just set.
- Size matters: Smaller scoops give you more cookies and a little more bite from the edges; larger scoops give softer, cake-like centers. I usually go somewhere in the middle.
- Spice level: If your family loves fall flavors, you can add a tiny pinch of cloves or allspice, but keep it light so the zucchini and chocolate still shine.
- Sweetness: These are moderately sweet. If you’re used to very sugary cookies, you can add 2–3 extra tablespoons of granulated sugar—but try them as written first.
As a 50-year-old who’s baked through a lot of fads (remember low-fat everything?), I love that this recipe feels balanced: real butter, real chocolate, and a good amount of zucchini and oats to keep things tender and comforting.
FAQs
1. Do I need to peel the zucchini first?
No, there’s no need to peel. The skin is tender and adds pretty green flecks plus extra nutrients.
2. My dough looks very wet—what should I do?
First, make sure you squeezed the shredded zucchini. If it’s still too wet, stir in 2–3 extra tablespoons of flour and chill the dough a bit longer.
3. Can I make these cookies without oats?
Yes, you can replace the oats with more flour (about ½ cup extra), but the texture will be more like a soft cake cookie than an oatmeal zucchini cookie.
4. Can I use frozen shredded zucchini?
Yes—thaw it completely, then squeeze out as much liquid as possible before measuring and adding to the dough.
5. How do I make these healthier?
Use half whole wheat flour, cut the granulated sugar by 2 tablespoons, and add chopped nuts or seeds instead of extra chocolate chips for a more wholesome, healthy zucchini cookies version.
6. Can I leave out the chocolate chips?
Absolutely. You can replace them with raisins, dried cranberries, chopped dates, or just enjoy them as lightly spiced zucchini cookies.
7. Why did my cookies spread too much?
Usually it’s extra moisture or warm dough. Make sure to squeeze the zucchini, chill the dough, and use parchment or a silicone mat instead of greased baking sheets.
8. Can I double this recipe?
Yes, this Zucchini Cookies Recipe doubles very well—just use a larger bowl and rotate your baking sheets halfway through baking if they’re on different racks.
Conclusion
This Zucchini Cookies Recipe is everything I want in a weekday dessert: soft, cozy, a little better-for-you, and simple enough to whip up between loads of laundry. It turns extra zucchini into something your family will actually cheer for, not hide under the mashed potatoes.
If you make these homemade zucchini cookies, I’d love to hear how they turned out—tell me your favorite variation, or what your kids thought, in the comments. And if you’re on a baking kick, try a batch of oatmeal cookies or banana bread next; they make a sweet little cookie tin together.
Zucchini Cookies
Ingredients
- 1 1/2 cups all-purpose flour about 180 g; you can swap up to half with whole wheat flour for a heartier cookie
- 1 cup old-fashioned rolled oats about 90 g; avoid instant oats as they make the dough gummy
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1/2 cup unsalted butter 1 stick / 113 g, softened; salted butter is fine if you reduce added salt
- 1/4 cup unsweetened applesauce about 60 ml; keeps cookies moist with less added fat
- 3/4 cup light brown sugar about 150 g, packed
- 1/4 cup granulated sugar about 50 g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini about 180 g, lightly packed; do not peel; shred and gently squeeze to remove excess moisture
- 1 cup semi-sweet chocolate chips about 175 g
- 1/2 cup chopped walnuts or pecans about 60 g; optional, for crunch
- flaky sea salt optional; a pinch for sprinkling on top of baked cookies
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C) so it’s ready when the dough is chilled.
- In a medium bowl, whisk together the flour, rolled oats, cinnamon, nutmeg, baking soda, baking powder, and fine sea salt until well combined. Set aside.1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, using a hand mixer or stand mixer on medium speed, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Beat in the egg and vanilla extract until smooth, scraping down the sides of the bowl as needed. It may look slightly curdled, which is fine at this stage.1 large egg, 2 teaspoons vanilla extract
- Add the unsweetened applesauce and mix just until incorporated. The batter will look a bit looser, which helps keep the cookies moist.1/4 cup unsweetened applesauce
- Gently stir the shredded, lightly squeezed zucchini into the wet mixture with a spatula until evenly dispersed, being careful not to over-mix.1 1/2 cups shredded zucchini
- Add the dry ingredient mixture to the wet ingredients in two additions, stirring gently with a spatula or mixing on low speed just until no dry streaks of flour remain. Do not over-mix.
- Fold in the chocolate chips and chopped walnuts or pecans (if using) until evenly distributed. The dough will be thick and a bit sticky.1 cup semi-sweet chocolate chips, 1/2 cup chopped walnuts or pecans
- Cover the bowl and refrigerate the dough for 20–30 minutes. Chilling helps the flavors develop and prevents the cookies from spreading too much.
- Using a small cookie scoop or tablespoon, scoop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, keep the scoops mounded rather than flattening them.
- Bake the cookies at 350°F (175°C) for 11–13 minutes, or until the edges are set and the tops look just dry in the center. They will be soft and slightly puffy rather than deeply browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle a tiny pinch of flaky sea salt on top while they are still warm. Enjoy slightly warm for melty chocolate centers.flaky sea salt
