Okay, so you’ve got a zucchini problem, huh? We’ve all been there! Sometimes, these summer squash just… grow. Like, really grow. Instead of letting them go to waste or sticking to the same old zucchini bread, you HAVE to try these Zucchini Cookies. Seriously, they’re my go-to when I have a surplus. They’re ridiculously soft, not too sweet, and the best part? You’d never guess there’s a whole cup of grated zucchini hiding in there!
I discovered this recipe a few years back when I was drowning in zucchini from my garden, and it’s been a lifesaver ever since. These Zucchini Cookies are proof that veggies can totally rock in your desserts.
Why You’ll Love These Zucchini Cookies
Seriously, these cookies are a total game-changer:
- Super Simple: Honestly, these come together so fast. You’ll be popping warm cookies in your mouth before you know it.
- Incredibly Soft Texture: That zucchini does something magical, making them perfectly moist and tender.
- Surprise Veggie Power: It’s a sneaky way to get a little extra goodness into a treat!
- Yummy, Not Veggie-y: They have a lovely, subtle sweetness that pairs perfectly with a cup of tea.
Gather Your Ingredients for Zucchini Cookies
Alright, let’s get our baking station ready! You’ll need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (make sure it’s nice and spreadable!)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed super dry – this is key!
- 1/2 cup chopped nuts, if you like a little crunch, like walnuts or pecans.
Gathering everything makes the process so much smoother, trust me!
Ingredient Notes & Substitutions for Zucchini Cookies
That zucchini? You really gotta squeeze out the extra water, otherwise, your cookies might get a little… well, soggy. I usually use my hands, but a clean kitchen towel or cheesecloth works wonders too. If nuts aren’t your thing, feel free to swap them for chocolate chips – who doesn’t love chocolate chip zucchini cookies?! Or leave them out entirely; they’re still fantastic!
Step-by-Step Guide to Making Zucchini Cookies
Okay, let’s do this! Baking these Zucchini Cookies is honestly a breeze, and the results are SO worth it. Just follow along at your own pace.
Prepping Your Zucchini Cookies Dough
First things first, make sure your oven is preheating to 350°F (175°C) and grab some parchment paper for your baking sheets. In one bowl, just give your flour, baking soda, and salt a little whisky-poo to combine them. Over in your big bowl, cream that softened butter with both sugars until it’s nice and fluffy. I always think of it looking like pale yellow clouds when it’s ready! Then, beat in your egg and that lovely vanilla extract. Don’t forget to add the dry stuff to the wet stuff a little at a time, mixing gently until it *just* comes together. Seriously, don’t go crazy mixing here; we want tender cookies, not tough ones!
Baking Your Perfect Zucchini Cookies
Now for the fun part! Gently fold in that super-squeezed zucchini and those nuts you picked out. Drop spoonfuls of the dough onto your prepared baking sheets, giving them about two inches of space because they will spread out a bit. I usually use a cookie scoop for this so they’re all roughly the same size. Pop them into the oven and bake for about 10 to 12 minutes. You’re looking for the edges to be just a little bit golden brown. Once they’re out, let them hang out on the baking sheets for a few minutes to firm up slightly before sliding them onto a wire rack to cool completely. Oh, and if you’ve got any leftover banana bread, you should totally make a batch of these too!
Tips for Baking the Best Zucchini Cookies
Okay, baking these Zucchini Cookies is pretty straightforward, but a few little tricks I learned over the years really make them shine.
First off, that zucchini really needs to be *squeezed dry*. I can’t stress this enough! If you skip this, you’ll end up with sad, flat cookies. Second, don’t overmix the batter once you add the dry ingredients. Just mix until it *barely* comes together. Overmixing makes cookies tough, and we want these to be super soft and chewy. Lastly, if you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg with the dry ingredients – it kicks up the flavor a notch and is totally delicious, almost like a little nod to a veggie-packed dinner but in cookie form!
Variations to Try with Your Zucchini Cookies
While these Zucchini Cookies are absolutely delicious as is, sometimes you just want to jazz things up a bit, right? Here are a few ways I love to switch them up:
First, ditch the nuts and toss in about a cup of chocolate chips! White chocolate chips are amazing in these Zucchini Cookies, but good old semi-sweet works wonders too. Or, try adding a touch of spice! A little sprinkle of cinnamon or nutmeg along with the flour mixture really makes the flavors pop, like in these awesome chocolate chickpea truffles. You could even add some shredded coconut for a different twist!
Storing and Reheating Your Zucchini Cookies
Got leftovers? Lucky you! These Zucchini Cookies stay wonderfully fresh if you store them in an airtight container at room temperature for about 3-4 days. Honestly, they’re so good, I rarely have any left! If you want to keep them longer, just pop them into a freezer bag for up to 2 months. To reheat, just a few seconds in the microwave brings back that lovely soft texture.
Frequently Asked Questions About Zucchini Cookies
Got Zucchini Cookies questions? I’ve got answers!
Can I taste the zucchini in these cookies?
Honestly, no! The zucchini gives them a lovely soft texture, but it’s so mild you’d never know it was there. The sugars and vanilla really do all the talking.
What’s the best way to grate zucchini for cookies?
I like to use the big holes on a box grater – it gives you nice little flecks. And remember, really wring out that moisture! You’ll be thanking yourself later.
How do I prevent my Zucchini Cookies from being too cakey?
The secret is to not overbeat the batter once the flour is in. Mix just until everything comes together, and it should stay perfectly cookie-like, not cakey!
Estimated Nutritional Information for Zucchini Cookies
Just so you know, baking can be a bit of a science, and results can change depending on the brands you use or if you toss in extra goodies! So, these numbers are just a guide per cookie. For each of these yummy Zucchini Cookies, you’re looking at roughly 120 calories, about 6g of fat, 2g of protein, and 15g of carbs, with around 10g of that being sugar. It’s a pretty sweet deal, right? For all the nitty-gritty details, you can always check out some great diet recipes to compare.
Share Your Zucchini Cookie Creations!
I absolutely LOVE hearing from you guys! If you make these Zucchini Cookies, please, please, PLEASE leave a comment below and let me know how they turned out. Did you add chocolate chips? Get rave reviews from your family? I want to hear it all! You can also rate the recipe right below the comments. And if you snap a pic, tag me on social media – I’d be thrilled to see your delicious creations! If you need to reach out directly, you can always contact me.
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Print
Zucchini Cookies
- Total Time: 27 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies are a simple way to use zucchini, offering a soft texture and mild flavor.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chopped nuts, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you squeeze as much moisture as possible from the grated zucchini to prevent soggy cookies.
- You can add chocolate chips or raisins for extra flavor.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: zucchini cookies, easy cookies, vegetable cookies, soft cookies, baking