Zucchini cookies are a delightful twist on a classic treat, blending moist, tender texture with a hint of earthy sweetness. These cookies are packed with fresh zucchini, offering a subtle veggie boost while maintaining that irresistible cookie charm. With just 20 minutes of prep and a quick 12-minute bake, they’re surprisingly easy to whip up.
The dough benefits from a 30-minute chill, ensuring perfectly soft centers and golden edges. Each bite delivers a comforting mix of warm spices, rich butter, and a touch of sweetness, making them a crowd-pleaser for any occasion.
These cookies are not only delicious but also a clever way to sneak in some extra nutrients. The zucchini adds moisture and a light, airy crumb, while the blend of spices creates a cozy, aromatic flavor. Perfect for sharing, this recipe yields 34 cookies, each one a little bundle of joy. Whether you’re enjoying them fresh from the oven or saving them for later, their soft, chewy texture and balanced sweetness will keep you coming back for more. A treat that’s as wholesome as it is indulgent!
Ingredients for Zucchini Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 cup (133 g) shredded zucchini (blot excess moisture with a paper towel before measuring)
- 3 cups (285 g) old-fashioned rolled oats
- 2 cups semisweet chocolate chips (reserve some for topping)
Step-by-Step Instructions
- In a large mixing bowl, combine butter, dark brown sugar, and granulated sugar. Use an electric mixer to beat until lightened and creamy (about 1-2 minutes on high speed).
- Add eggs and vanilla extract, stirring until well combined.
- In a separate medium-sized bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet ingredients, stirring until almost combined.
- Fold in shredded zucchini until completely incorporated into the dough.
- Add oats and chocolate chips, stirring until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon portions and drop onto the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake in the preheated oven for 12-13 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Creative Toppings and Add-Ins
Take your zucchini cookies to the next level by experimenting with toppings and mix-ins. After baking, press a few extra chocolate chips onto the warm cookies for a gooey finish. For a nutty twist, add ½ cup chopped walnuts or pecans to the dough. If you’re feeling adventurous, swap the chocolate chips for white chocolate chips or even dried cranberries for a sweet-tart flavor.
Perfect Pairings for Serving
These zucchini cookies are versatile and pair wonderfully with a variety of beverages. Enjoy them with a cold glass of milk for a classic treat, or pair them with a warm cup of coffee or tea for a cozy snack. For a fun dessert platter, serve them alongside vanilla ice cream or a drizzle of caramel sauce.
Storage Tips for Freshness
Keep your zucchini cookies fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough in scoops on a baking sheet, then transfer to a freezer bag. When ready to bake, simply place the frozen dough on a baking sheet and add a few extra minutes to the baking time. Baked cookies can also be frozen for up to 2 months—just thaw at room temperature before enjoying.
Time-Saving Hacks
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. If you’re prepping ahead, shred the zucchini and store it in the fridge for up to 2 days. You can also mix the dry ingredients in advance and store them in a sealed container, so you’re ready to bake whenever the craving strikes.
Common Questions Answered
Wondering if you can use quick oats instead of old-fashioned rolled oats?
Yes, but the texture will be slightly softer.
Can you reduce the sugar?
Absolutely—try using ¾ cup brown sugar and ¼ cup granulated sugar for a less sweet version. And don’t worry if the dough seems wet—the zucchini adds moisture, but the cookies will bake up perfectly!
Zucchini Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon optional but recommended
- 1 cup shredded zucchini blot excess moisture with a paper towel before measuring
- 3 cup old-fashioned rolled oats
- 2 cup semisweet chocolate chips reserve some for topping
Instructions
- In a large mixing bowl, combine butter and sugars and use an electric mixer to beat until lightened and creamy (about a minute or two on high speed).
- Add eggs and vanilla and stir until well combined.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet, stirring until almost combined. Add shredded zucchini and fold into the dough until completely combined.
- Add oats and chocolate and stir until evenly distributed.
- Cover dough with plastic wrap and place in the refrigerator. Chill for 30 minutes before proceeding. While dough chills, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing cookies at least 2” apart. Bake in 350F (175C) preheated oven for 12-13 minutes. Allow cookies to cool on baking sheet before enjoying.