Zucchini Cookies Recipe: Soft, Sweet, and Healthy Treats

Zucchini cookies are a fun and unique way to use up extra zucchini! They’re soft, moist, and can be made with a variety of flavors.

Here are two delicious zucchini cookie recipes for you to try:

1. Soft Zucchini Oatmeal Cookies

These cookies are chewy, spiced, and packed with wholesome ingredients.

Ingredients:

• 1 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 1/2 cups old-fashioned oats
• 1/2 cup raisins or chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. Stir in the grated zucchini.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the oats, raisins or chocolate chips, and nuts (if using).
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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2. Lemon Zucchini Cookies

These cookies are bright, zesty, and perfect for summer!

Ingredients:

• 1 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup powdered sugar (for glaze, optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, lemon zest, and lemon juice.
4. Stir in the grated zucchini.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Optional: Mix powdered sugar with 1-2 teaspoons of lemon juice to make a glaze. Drizzle over the cooled cookies.

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3. Chocolate Zucchini Cookies

A decadent treat that’s secretly packed with veggies!

Ingredients:

• 1 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. Stir in the grated zucchini.
5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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These zucchini cookies are a great way to sneak in some veggies while enjoying a sweet treat. Let me know if you try any of these recipes! 😊