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–+ servings
Zucchini Cookies

Mouthwatering Zucchini Cookies for Guilt-Free Indulgence

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These delightful zucchini cookies offer a guilt-free indulgence packed with nutrients, perfect for sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 medium Zucchini Squeeze out excess moisture
  • ½ cup Butter Softened; can substitute with coconut oil
  • ½ cup Brown Sugar Can use coconut sugar for a healthier option
  • ½ cup Granulated Sugar Optional to use just brown sugar
  • 1 Egg Can substitute with a flax egg for vegan
  • 1 teaspoon Vanilla Extract No substitutions suggested
  • 1½ cups All-Purpose Flour Can swap for gluten-free flour
  • 1 cup Rolled Oats Opt for rolled oats for best texture
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Cinnamon Nutmeg can be an alternative
  • 1 pinch Salt Essential for balancing sweetness
  • 1 cup Chocolate Chips Can replace with nuts or dried fruits

Equipment

  • Box Grater
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Zucchini Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Wash and grate one medium zucchini, then squeeze out excess moisture using a kitchen towel.
  3. Cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until well combined, being careful not to overmix.
  5. In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
  6. Fold the dry ingredients into the wet mixture, then gently stir in the zucchini and chocolate chips.
  7. Drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
  8. Bake for 12-15 minutes until edges are golden brown and centers remain soft.
  9. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Zucchini cookies can be stored at room temperature for up to 5 days or in the fridge for up to a week. They can also be frozen for up to 3 months.

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