Zucchini Cookies: Soft, Chewy & Perfect for Summer Baking

When zucchinis are at their seasonal peak, most people reach for their favorite bread or muffin recipe — but one of the most delightful and underrated ways to use them is in a batch of zucchini cookies. Soft, chewy, and naturally moist, these cookies are everything you love about classic oatmeal or spice cookies — with a fresh twist.

I started making zucchini cookies one summer when my garden exploded with squash and I wanted something sweet but not too rich. I was surprised by how tender and satisfying they turned out, and even more shocked when no one guessed they were packed with vegetables.

Whether you’re baking for kids, prepping snacks for the week, or just craving something cozy, zucchini cookies offer the perfect balance of healthy and indulgent.

🕒 Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Cooling Time: 10 minutes
• Total Time: About 35 minutes
• Servings: 4 (makes approx. 18–20 cookies)

Why You’ll Love Zucchini Cookies

• Soft & Chewy with a cake-like texture
• Easy to Make with pantry staples
• Hidden Veggies your family won’t notice
• Perfect for Summer baking without waste
• Customizable for vegan or gluten-free diets

🛒 Ingredients for Classic Zucchini Cookies

Dry Ingredients

• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)

Wet Ingredients

• ½ cup unsalted butter (softened)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated zucchini (lightly drained)

Optional Add-ins

• ½ cup rolled oats
• ½ cup raisins or dried cranberries
• ½ cup chopped walnuts or pecans
• ½ cup shredded coconut

👩‍🍳 How to Make Zucchini Cookies

Step 1: Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Grate the Zucchini

Grate unpeeled zucchini on the fine side of a box grater. Gently press in a paper towel to remove excess moisture — don’t over-dry it.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the butter with the sugars until light and fluffy. Add the egg and vanilla extract and beat until smooth.

Step 5: Combine

Gradually stir the dry mixture into the wet ingredients. Fold in the zucchini and any add-ins like oats, raisins, or nuts.

Step 6: Bake

Scoop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. Flatten slightly.

Bake for 10–12 minutes or until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.

🌱 Vegan Zucchini Cookies

To make this recipe vegan:

• Replace butter with vegan butter or coconut oil
• Replace the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water)
• Use maple syrup or coconut sugar instead of granulated sugar

The result? Soft, chewy, and completely plant-based zucchini cookies that even non-vegans will enjoy.

🌾 Gluten-Free Zucchini Cookies

For gluten-free zucchini cookies:

• Replace flour with a 1:1 gluten-free baking blend
• Add ¼ tsp xanthan gum if your blend doesn’t contain it
• Consider using almond flour for a softer, nutty version

These gluten-free cookies hold together well and make a wholesome treat you’ll love to share (or not).

🔁 Flavor Variations

Zucchini cookies are super adaptable. Try:

• Zucchini Oatmeal Cookies: Add ½ cup oats
• Zucchini Chocolate Chip Cookies: Fold in ½ cup dark chocolate chips
• Lemon Zucchini Cookies: Add lemon zest and a lemon glaze
• Zucchini Breakfast Cookies: Add flaxseed, oats, and sunflower seeds
• Spiced Zucchini Cookies: Add extra cinnamon, cloves, and ginger

🍽️ Serving Ideas

• On a cookie tray with tea or coffee
• As an after-school snack for kids
• Topped with cream cheese frosting for dessert
• Sandwiched with nut butter for extra protein
• Frozen and eaten straight from the freezer on hot summer days

🧊 Storage & Freezing

Room Temp: Store in an airtight container for 3–4 days
Fridge: Keeps fresh for up to 1 week
Freezer: Freeze baked cookies in layers with parchment. Keeps for 2–3 months

To thaw: Let sit at room temperature for 10–15 minutes or microwave briefly.

📏 Nutritional Info (Per Cookie, Classic Version)

Nutrient	Amount
Calories	~140
Protein	2 g
Carbohydrates	18 g
Sugar	9 g
Fat	6 g
Fiber	1 g

❓ Frequently Asked Questions

Do zucchini cookies taste like zucchini?

Not really! Zucchini adds moisture and texture, but the flavor blends into the background. Think spice cookies — not veggie-forward.

Do I need to peel the zucchini?

Nope! The skin is soft and disappears during baking. Plus, it adds color and nutrition.

Can I use frozen zucchini?

Yes, just thaw and squeeze out as much water as possible before using.

Can I add a glaze?

Absolutely. A lemon or vanilla glaze adds a sweet touch and makes them more dessert-like.

📝 Notes

• Don’t skip draining the zucchini — excess moisture will make your cookies spread too much
• Let cookies rest on the baking sheet for 5 minutes before transferring
• For extra chewy cookies, refrigerate the dough for 30 minutes before baking
• Use a cookie scoop for evenly sized cookies
• These are cake-like cookies — don’t expect crispy edges

📚 Conclusion

Zucchini cookies are a simple, sweet, and sneaky way to add vegetables to your summer baking. They’re quick to make, easy to customize, and absolutely satisfying whether you enjoy them fresh from the oven or out of the freezer on a hot day.

So the next time your garden surprises you with an extra squash (or five), grab a grater, whip up a batch of these chewy cookies, and watch them disappear. Want to explore more about cookies and their evolution? Check out this cookie history guide for fun facts and more baking inspiration.

Love these cookies? Try our zucchini muffins, zucchini bread recipes, or even our decadent double chocolate zucchini bread — all perfect for using up summer squash.

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