Soft Zucchini Cookies – Moist, Healthy Treats with Fresh Zucchini

Why You’ll Love This Recipe

I love how these cookies turn simple ingredients into something warm and wholesome. The zucchini adds moisture and nutrition without overpowering the flavor. They’re not too sweet, which makes them a great snack for any time of day. Plus, they’re super easy to make and adapt to different add-ins like raisins, nuts, or chocolate chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg (optional)

• Unsalted butter or coconut oil

• Brown sugar

• Egg

• Vanilla extract

• Shredded zucchini

• Optional mix-ins: raisins, chopped nuts, or chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In one bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, I cream the butter and brown sugar until smooth, then beat in the egg and vanilla.

4. I stir in the shredded zucchini, making sure to squeeze out excess moisture first.

5. I gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. If I’m adding raisins, nuts, or chocolate chips, I fold them in gently at this point.

7. Using a cookie scoop or spoon, I drop dough onto the prepared baking sheet, spacing them a couple of inches apart.

8. I bake for about 12–14 minutes, until the edges are set and the tops look slightly puffed.

9. After cooling on the baking sheet for a few minutes, I transfer them to a wire rack to cool completely.

Servings and timing

This recipe yields around 24 soft cookies.

• Prep time: 15 minutes

• Bake time: 12–14 minutes

• Cooling time: 10 minutes
  Total: About 35 minutes from start to finish

Variations

Depending on my mood, I switch things up. Sometimes I use whole wheat flour for a heartier texture or add oats for extra chewiness. I like tossing in mini chocolate chips when I want a sweeter cookie, or walnuts for crunch. If I’m looking for a dairy-free version, I use coconut oil instead of butter and it works great.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze beautifully—I layer them between parchment in a freezer-safe container and thaw them at room temperature when I want a few. I don’t usually reheat them since they’re soft and ready to eat right out of the container.

FAQs

Do I need to peel the zucchini?

I don’t peel it. The skin is soft, unnoticeable in the cookie, and adds a little extra fiber and color.

How do I prevent the cookies from becoming too wet?

I always squeeze out the shredded zucchini really well—either with a clean kitchen towel or paper towels. It keeps the cookies soft without making them soggy.

Can I use applesauce instead of butter or oil?

Yes, I’ve replaced half the butter with applesauce before and it still turned out moist and tasty. It’s a good option if I want to cut some fat.

Are these cookies sweet enough for dessert?

They’re lightly sweet, perfect for those who like a more balanced treat. When I want a dessert-style cookie, I add chocolate chips or a light glaze on top.

Can I make the dough ahead of time?

Absolutely. I’ve chilled the dough overnight and baked the cookies the next day—they come out great and even have a slightly richer flavor.

Conclusion

These soft zucchini cookies are a go-to in my kitchen when I want something cozy, simple, and a little healthier. With their tender crumb and spiced flavor, they’re satisfying without being heavy. Whether I dress them up with chocolate or keep them plain, they always feel like a comforting bite of home.