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Zucchini Cookies

These Zucchini Cookies are soft, chewy, and perfectly spiced with cinnamon, making them a delicious way to use fresh zucchini. Packed with shredded zucchini and chocolate chips, these tender cookies stay moist for days and are perfect for dessert, lunchboxes, or afternoon treats. If you're searching for easy zucchini cookies recipes, creative zucchini dessert recipes, or wholesome zucchini recipes dessert, these cookies are sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • For the Cookies
  • 1½ cups finely grated zucchini excess moisture squeezed out
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or raisins
  • Optional Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  5. Add the egg and vanilla extract, mixing until fully combined.
  6. Gradually stir the dry ingredients into the wet ingredients until just combined.
  7. Fold in the grated zucchini and chocolate chips (or raisins).
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  11. If desired, whisk together the glaze ingredients and drizzle over the cooled cookies.

Notes

  • Be sure to squeeze excess moisture from the zucchini to prevent overly soft cookies.
  • Freshly grated zucchini works best for texture and flavor.
  • Substitute white chocolate chips, raisins, dried cranberries, or chopped walnuts for delicious variations.
  • Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
  • Freeze baked cookies for up to 3 months.