Description
A soft, spiced cookie with a hidden veggie twist! These zucchini cookies are moist, flavorful, and perfect for using up garden-fresh zucchini. With cozy cinnamon flavor and the option to add your favorite mix-ins, they’re an unexpected but irresistible treat you’ll come back to again and again.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1 cup grated zucchini (moisture gently squeezed out)
- 1¼ cups all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup old-fashioned oats
- Optional: ½ cup chocolate chips, chopped nuts, or raisins
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in egg and vanilla extract.
- Stir in grated zucchini.
- In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
- Mix dry ingredients into wet mixture until just combined.
- Fold in oats and optional add-ins.
- Chill dough for 20–30 minutes.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
- Squeeze zucchini to remove excess moisture or cookies may be too soft.
- Don’t skip the chill—it helps prevent spreading.
- Customize with your favorite extras like cranberries or white chocolate.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 125
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg