Description
Zucchini Cookies are soft, moist treats that sneak in shredded zucchini for added moisture and nutrition. Often paired with warm spices, nuts, or chocolate chips, they’re perfect for using up summer zucchini and make a deliciously wholesome snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups grated zucchini (about 2 medium)
- 2 cups quick oats
- 1 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips or raisins (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in grated zucchini, oats, and optional add-ins like nuts or chocolate chips.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini using a clean towel for best texture.
- Store in an airtight container for up to 4 days, or freeze for longer shelf life.
- Glaze with a simple powdered sugar icing for a sweeter treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: zucchini cookies, healthy cookies, vegetable dessert, oatmeal zucchini cookies, soft cookies