Description
These soft and healthy zucchini cookies are perfectly moist and lightly sweet—great for snacking any time of day.
Ingredients
1 cup finely grated zucchini (excess moisture squeezed out)
1/2 cup coconut oil or unsalted butter, softened
3/4 cup coconut sugar or brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (or all-purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1/2 cup rolled oats or chopped nuts
Optional: 1/3 cup mini chocolate chips or raisins
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat coconut oil (or butter) and sugar until creamy.
Add the egg and vanilla, mixing well.
Stir in the grated zucchini.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually combine dry ingredients with wet ingredients until just mixed.
Fold in oats, nuts, or chocolate chips if using.
Drop tablespoons of dough onto the prepared baking sheet.
Bake for 10–12 minutes, or until lightly golden and set.
Cool on wire rack before serving.
Notes
For extra softness, avoid overbaking.
Cookies will be very moist and soft — more like mini zucchini cakes.
Use paper towels to press moisture out of zucchini before adding.
Swap chocolate chips for raisins or dried cranberries for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Healthy Dessert, Snack
- Method: Baking
- Cuisine: American
