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–+ servings
Zucchini Cookies

Deliciously Easy Zucchini Cookies That Wow Your Taste Buds

These zucchini cookies are a delicious and nutritious twist on a classic treat, perfect for satisfying your sweet tooth.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: easy cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • ½ cup butter ensures a rich, soft texture for your cookies.
  • 1 cup zucchini, grated adds moisture and a healthy twist to your zucchini cookies.
  • 1 cup all-purpose flour forms the base for these delicious treats.
  • ½ cup oats gives added texture and a wholesome touch.
  • ½ cup brown sugar brings deep sweetness and a touch of molasses flavor.
  • ¼ cup granulated sugar balances out the sweetness for the perfect cookie.
  • ½ cup chocolate chips adds delightful bursts of sweetness in every bite.
For the Leavening and Flavor
  • ½ teaspoon baking soda helps the cookies rise for that perfect fluffy interior.
  • ½ teaspoon baking powder works with baking soda for extra lift.
  • 1 teaspoon cinnamon infuses warmth and a touch of spice into your cookies.
  • ¼ teaspoon salt enhances all the sweet flavors for a well-rounded taste.
  • 1 large egg binds the ingredients together and adds richness.
  • 1 teaspoon vanilla extract gives a lovely depth of flavor that complements the zucchini cookies perfectly.

Equipment

  • Mixing Bowl
  • Baking sheet
  • box grater
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grate the zucchini. Squeeze out excess moisture using a clean kitchen towel.
  2. Beat the softened butter with brown and granulated sugars until light and fluffy, about 3-4 minutes.
  3. Add the egg and vanilla extract to the butter-sugar mixture and beat until smooth.
  4. In a separate bowl, whisk the flour, oats, baking soda, baking powder, cinnamon, and salt until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold the grated zucchini and chocolate chips into the dough until evenly distributed.
  7. Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes until edges are golden brown and center is set.
  9. Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 75mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure you squeeze out excess moisture from the zucchini; too much water can make your cookies soggy. Store zucchini cookies in an airtight container to keep them soft and fresh.

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