Scale

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.

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