Are you a fan of sweet treats and healthy eating? Look no further! Zucchini cookies are a game-changer for anyone looking to indulge in something delicious without sacrificing their diet. This versatile vegetable can be used in a variety of baked goods, adding moisture, flavor, and nutrients to every bite. In this article, we’ll be exploring 20 mouthwatering zucchini cookie recipes that are sure to satisfy your cravings while keeping you on track with your health goals.
From classic flavors like chocolate chip and peanut butter to creative combinations like pumpkin spice and maple walnut, there’s something for everyone in our collection of scrumptious zucchini cookies. So why wait? Dive into the world of zucchini baking and discover a whole new level of cookie love!
Soft Zucchini Oatmeal Cookies
These moist and delicious cookies are perfect for a sweet treat any time of the day. With the addition of grated zucchini, they’re also packed with extra nutrients!
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup grated zucchini
– 1/2 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, and baking soda.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract.
4. Add grated zucchini and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Chocolate Chip Zucchini Cookies
These moist and delicious cookies combine the best of both worlds – the sweetness of chocolate chips and the subtle flavor of zucchini.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup grated zucchini
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by flour, baking powder, and salt.
4. Stir in grated zucchini and chocolate chips.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Yield: 24 cookies
Lemon Zucchini Sugar Cookies
Lemon Zucchini Sugar Cookies: Brighten up your baking with a refreshing twist on classic sugar cookies!
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup grated zucchini (about 1 medium-sized)
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
3. Add lemon zest, juice, and grated zucchini; mix until well combined.
4. Gradually add flour, baking powder, and salt; mix until just combined (do not overmix).
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Cinnamon Spiced Zucchini Cookies
Warm up with these moist and flavorful cookies that combine the sweetness of cinnamon with the earthiness of zucchini.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup grated zucchini
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine butter, egg, zucchini, cinnamon, and salt. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Zucchini Carrot Cookies with Cream Cheese Frosting
These moist and flavorful cookies combine the natural sweetness of zucchini and carrots with a tangy cream cheese frosting, creating a unique and delightful dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1/2 cup grated carrot
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Cream cheese frosting (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, beat butter and eggs until smooth. Add zucchini, carrot, and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Mix all ingredients until smooth and creamy. Spread or drizzle over cooled cookies.
Peanut Butter Zucchini Cookies
These soft-baked cookies combine the natural sweetness of zucchini with the creamy richness of peanut butter, perfect for a sweet snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup unsalted butter, softened
– 1/4 cup creamy peanut butter
– 1/2 cup granulated sugar
– 1/2 cup chopped zucchini
– 1 egg
– 1 tsp baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and baking soda.
3. In a large bowl, cream butter and peanut butter until smooth. Add sugar and mix until combined.
4. Beat in egg and chopped zucchini.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Double Chocolate Zucchini Cookies
These indulgent treats combine the best of both worlds: the natural sweetness of zucchini and the richness of dark chocolate. Perfect for satisfying your sweet tooth, these cookies are also packed with nutritious goodness.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 1 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup semi-sweet chocolate chips
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by zucchini and vanilla extract.
4. Whisk together flour, cocoa powder, and salt. Gradually add to wet ingredients and mix until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are set.
Cooking Time: 12-14 minutes
Zucchini Snickerdoodle Cookies
A refreshing twist on classic snickerdoodles, these cookies incorporate the moisture and flavor of zucchini to create a unique dessert experience.
Ingredients:
– 1 cup unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon cream of tartar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 3 tablespoons white granulated sugar (for coating)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs and zucchini.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Roll dough into balls, then roll in white granulated sugar to coat. Place on prepared baking sheet.
6. Bake for 10-12 minutes or until edges are lightly browned.
Cooking Time: 10-12 minutes
Pumpkin Zucchini Spice Cookies
Get cozy this fall season with a delicious twist on classic spice cookies, infused with the flavors of pumpkin and zucchini. These soft-baked treats are perfect for snacking or sharing at your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 cup grated zucchini
– 2 large eggs
– Optional: chopped walnuts or pecans for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in dry ingredients and zucchini until just combined.
5. Drop by tablespoonfuls onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Almond Flour Zucchini Cookies
These soft-baked cookies are a delightful way to use up excess zucchini and enjoy the subtle nutty flavor of almond flour. Perfect for snacking or as a sweet addition to your morning coffee.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, combine softened butter, eggs, grated zucchini, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
5. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake for 12-15 minutes or until the edges are lightly golden.
Cooking Time: 12-15 minutes
Zucchini Coconut Macaroons
These refreshing macaroons are perfect for hot summer days, combining the natural sweetness of zucchini with the creamy richness of coconut. A unique twist on traditional macaroon recipes, this treat is sure to become a favorite.
Ingredients:
– 1 cup shredded coconut
– 1/2 cup unsweetened coconut flakes
– 1/4 cup granulated sugar
– 1/2 cup zucchini puree
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– Egg whites (about 2 tablespoons)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine shredded coconut, coconut flakes, sugar, and salt.
3. In a separate bowl, whisk together zucchini puree, vanilla extract, and egg whites until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 15-20 minutes or until lightly golden brown.
7. Allow to cool completely before serving.
Cooking Time: 15-20 minutes
Gluten-Free Zucchini Chocolate Cookies
Experience the unique fusion of zucchini and chocolate in these scrumptious gluten-free cookies. Perfect for a sweet treat or as a gift for friends.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 large eggs
– 1 medium zucchini, grated
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, zucchini, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are set and centers are slightly soft.
Cooking Time: 12-14 minutes
Zucchini Banana Breakfast Cookies
Start your day off right with these deliciously healthy Zucchini Banana Breakfast Cookies! Made with wholesome ingredients and a hint of sweetness, they’re perfect for a quick breakfast on-the-go or a nutritious snack to fuel your morning.
Ingredients:
– 2 ripe bananas
– 1 medium zucchini, grated
– 1/2 cup rolled oats
– 1/4 cup almond butter
– 1/4 cup honey
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: chopped nuts or chocolate chips for added crunch and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mash the bananas with a fork until smooth.
3. Add the grated zucchini, oats, almond butter, honey, egg, vanilla extract, and salt to the bowl. Mix until well combined.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
5. Bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Yield: About 24 cookies
Maple Walnut Zucchini Cookies
These soft-baked cookies are a perfect blend of sweet and savory, thanks to the addition of grated zucchini and chopped walnuts. The hint of maple syrup adds a rich and complex flavor profile that’s sure to delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup grated zucchini
– 1/4 cup chopped walnuts
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp pure maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, cream together butter and egg. Add grated zucchini and mix until well combined.
4. Stir in chopped walnuts, salt, and maple syrup.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Zucchini Apple Cinnamon Cookies
These moist and flavorful cookies combine the sweetness of apples and cinnamon with the subtle hint of zucchini, creating a unique treat that’s perfect for snacking or gift-giving.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup diced apple (Granny Smith or other sweet variety)
– 1/2 teaspoon ground cinnamon
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine zucchini, butter, sugar, apple, cinnamon, and egg. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden brown.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan Zucchini Raisin Cookies
These chewy cookies are packed with nutritious zucchini and sweet raisins, making them a perfect snack for vegans and non-vegans alike. With only 8 ingredients and minimal prep time, you’ll be enjoying these tasty treats in no time!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup raisins
– 1 medium zucchini, grated
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add grated zucchini, raisins, and salt; stir until just combined.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-15 minutes or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Zucchini Gingerbread Cookies
These unique cookies combine the warmth of gingerbread with the subtle flavor of zucchini, making them a perfect treat for any season. With the crunch of chopped nuts and the sweetness of molasses, these cookies are sure to become a new favorite.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup brown sugar
– 1/2 cup molasses
– 1/2 cup chopped walnuts
– 2 large eggs
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, and salt.
3. In a large bowl, combine zucchini, sugar, molasses, eggs, and melted butter. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Allow cookies to cool on baking sheet before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Zucchini Blueberry Lemon Cookies
A refreshing twist on traditional cookies, these Zucchini Blueberry Lemon treats combine the sweetness of blueberries with the brightness of lemon and the subtle earthiness of zucchini.
Ingredients:
- 1 cup fresh zucchini, grated
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- Lemon juice (about 2 tbsp)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in grated zucchini, blueberries, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture and mix until combined.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 18-20 minutes or until lightly golden.
Zucchini Peanut Butter Chocolate Chip Cookies
This unique cookie recipe combines the natural sweetness of zucchini with the richness of peanut butter and dark chocolate chips, creating a delightful treat that’s both healthy and indulgent.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup unsalted butter, softened
– 1/4 cup creamy peanut butter
– 1/2 cup granulated sugar
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1 medium zucchini, grated
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, and sugar.
3. In a separate bowl, cream together peanut butter, butter, and egg.
4. Add zucchini, vanilla extract, and salt to the wet mixture; mix well.
5. Gradually add dry ingredients to the wet mixture; stir until combined.
6. Fold in chocolate chips.
7. Drop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Zucchini Mint Chocolate Cookies
Transform your baking experience with these unique cookies that combine the natural sweetness of zucchini, the cooling freshness of mint, and the richness of chocolate.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon peppermint extract
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semisweet chocolate chips
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and peppermint extract.
3. Add zucchini, flour, cocoa powder, baking soda, and salt. Mix until just combined.
4. Stir in chocolate chips. If desired, fold in chopped nuts.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are set.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Summary
Get ready to indulge in the sweet and healthy world of zucchini cookies! This collection of 20 delicious recipes combines the goodness of zucchini with classic flavors like chocolate chip, peanut butter, and cinnamon. From Soft Zucchini Oatmeal Cookies to Pumpkin Zucchini Spice Cookies, there’s a flavor for everyone. Try substituting traditional flour with almond flour or keeping it gluten-free – these cookies are perfect for any dietary need. Treat yourself to a guilt-free snack and discover the versatility of zucchini in baked goods.
