You know how sometimes you look at a giant pile of zucchini from the garden and think, ‘Okay, now what?’ I used to dread zucchini bread season, but then I cracked the code on baking something fun and surprising: Zucchini Cookies! Trust me, these aren’t your grandma’s gritty vegetable cookies—they are shockingly soft and melt in your mouth. The best part is that they are stupidly simple! I served a batch last week, and when I finally confessed that there was grated zucchini hiding inside, my husband actually gasped. It’s that subtle. These Zucchini Cookies are the perfect way to sneak in a little something extra without sacrificing that classic, buttery cookie flavor we all crave.

Why You Will Love These Simple Zucchini Cookies

Honestly, what is not to love here? Sometimes vegetable baking gets a bad rap, but this recipe changes minds, fast. You’ll find yourself reaching for these again and again because they are just so friendly to make.

They stay incredibly soft for days—no kidding!
Prep is super quick; we’re talking under 30 minutes total!
They are the perfect way to use up that overflowing garden zucchini haul.
The cinnamon makes them taste cozy, not leafy!

That’s why I keep these easy zucchini cookies in heavy rotation when summer hits.

Essential Ingredients for Perfect Zucchini Cookies

Okay, gathering your bits and bobs is half the battle, right? These zucchini cookies are fantastic because they use pantry staples, but we have to pay close attention to the zucchini. If you skip the moisture squeezing, well, you’ll just end up with soup! I linked up my favorite zucchini bread recipe if you want another way to use that green goodness, but these cookies are pure comfort.

Dry Ingredients for Zucchini Cookies

You want to keep these measured out first so they are ready to whisk together.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients and Zucchini for Zucchini Cookies

This is where the magic happens! Make sure your butter is actually softened—not melted, just soft enough to press a finger into. And remember that zucchini!

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini, squeezed dry!

Step-by-Step Instructions for Baking Zucchini Cookies

Okay, let’s get baking! This process moves really fast once you have your squeezed zucchini ready, so have everything staged. If you’re looking for a fun, no-bake alternative sometime, check out this amazing chocolate chip cookie dough dip, but for now, we are turning on that oven!

Preparing the Dry Mix and Oven for Zucchini Cookies

First things first, we need heat and preparation. Preheat your oven to 350 degrees Fahrenheit. Get those baking sheets lined up with parchment paper right away; trust me, you don’t want to try peeling these off parchment paper directly—it’s a disaster waiting to happen.

In a medium bowl, grab a whisk and combine all your dry stuff: the flour, baking soda, salt, and cinnamon. Whisk it until it looks uniform and set that bowl aside for a minute.

Mixing Wet Ingredients and Folding in Zucchini

Time for the main batter! Grab your big bowl for this part.

Cream that softened butter and sugar together until it looks actually light and fluffy—not grainy, but airy.
Beat in your egg and the vanilla extract until they are completely incorporated into that creamy base.
Now, add the dry ingredients only gradually. You’re going to mix these until they *just* come together. Stop mixing as soon as you see no more flour streaks! Overmixing is the enemy of soft zucchini cookies.
Finally, gently fold in that crucial, squeezed-dry zucchini. You want it blended, but don’t beat it in there!

Baking and Cooling Your Zucchini Cookies

Use rounded tablespoons to drop your dough onto those prepared sheets. Make sure you leave about 2 inches between each dollop so they have room to spread out a bit.

Bake them for about 10 to 12 minutes total. You are looking for the edges to just turn lightly golden brown.
Crucially, let the cookies rest right there on the hot baking sheet for five minutes after they come out. This helps them firm up just enough.
After five minutes pass, carefully transfer them all over to a wire rack so they can cool down completely. Enjoy your perfect batch of Zucchini Cookies!

Tips for Making the Best Zucchini Cookies Texture

Listen, if there’s one thing I want you to take away from this recipe, it’s all about managing that zucchini moisture. It’s the make-or-break situation for soft cookies versus something… wet. You absolutely must squeeze that grated zucchini until you think you can’t squeeze any more water out. Seriously, use a clean dish towel or a stack of paper towels and wring it like you mean it!

Don’t worry, that tiny bit of leftover moisture is perfect, but we need to get rid of the obvious puddles. Also, when you mix the batter, be gentle once that flour goes in. Folding in the zucchini last and mixing minimally keeps the gluten relaxed, which is what guarantees that fantastic, soft chewiness that makes these Zucchini Cookies so addictive. I swear by this method; it’s the secret passed down for all vegetable-based treats, even for things like my famous zucchini bread!

Variations on Your Classic Zucchini Cookies

Now that you’ve mastered the basic, soft batch of Zucchini Cookies, you might be wondering how to jazz them up a little bit! If you’re feeling adventurous or just have some extras kicking around, these cookies handle mix-ins really well. They are sturdy enough to hold extra excitement without collapsing into a floppy mess.

You can easily fold in about a half cup of your favorite additions right along with that zucchini. If you love texture, toasted chopped nuts are fantastic, especially pecans or walnuts. Or, if you prefer pure decadence, don’t be afraid to toss in some chocolate chips! If you want more great ideas for mix-ins, check out some of the fun things I do with blueberry cookies for inspiration.

Storing Your Soft Zucchini Cookies

The beauty of these cookies is that they aren’t just good fresh—they stay fantastic for days! That secret moisture from the zucchini really pays off here. You must store them completely cooled, obviously. Place your cooled Zucchini Cookies in a truly airtight container.

Keep that container sitting right out on the counter at room temperature. Do not put them in the fridge; cold temperatures make cookies go hard on you, and we want soft and chewy! If stored correctly, these keep their amazing texture for about four or maybe even five days. I promise you, they won’t last that long anyway!

Frequently Asked Questions About Zucchini Cookies

It’s funny; whenever I share a recipe that hides vegetables, everyone has the same handful of questions. Baking should be fun, not stressful! So, let’s clear up any last-minute worries you have about these super soft Zucchini Cookies before you jump in. We want guaranteed success!

Do I need to peel the zucchini for these Zucchini Cookies?

Nope, definitely don’t bother peeling it! I actually prefer grating the zucchini with the skin on. That little bit of green color looks great speckled throughout the cookie, and it packs in extra fiber. Just wash it well, trim the ends, and toss it right into the grater.

Can I skip squeezing the zucchini in this Zucchini Cookies recipe?

Oh gosh, please don’t skip this step! I know it seems like extra work, but this is non-negotiable if you want a true cookie texture. If you skip squeezing out that excess liquid, your batter will be way too wet, and you end up with flat, soggy puddles that might leak grease. We are aiming for soft cookies, not vegetable sinkholes! You can see more tips on managing moisture in my zucchini bread guide too.

Are these Zucchini Cookies considered healthy vegetable cookies?

That’s a tricky one! Yes, they are technically ‘vegetable cookies’ since they contain a whole cup of zucchini, which is great! You get some bonus vitamins in there, but let’s be real—they are still a treat because of the sugar and butter. They aren’t diet food, but they are certainly a smarter indulgence than a cookie recipe with zero vegetable matter. You can see the exact estimates below, but treat them as the wonderful, slightly sneaky dessert they are!

Estimated Nutritional Data for Zucchini Cookies

I always joke that the zucchini counts as a serving of vegetables for the day, even if it’s wrapped in sugar and butter! Since everyone asks, here’s a quick rundown of what you can expect per cookie based on the 24-cookie yield. Remember, these are just estimates based on my specific ingredient brands, but they give you a good idea of what you’re enjoying. If you want to dive deeper into how natural sweetness stacks up, pop over and see my notes on sugar content.

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Fat: 6g (3.5g Saturated)
Carbohydrates: 18g

It’s a pretty sweet little package for a homemade treat, don’t you think?

Share Your Experience Making Zucchini Cookies

That’s it, friend! We made it through the softest, easiest batch of Zucchini Cookies ever. Now, I really want to know what you think. Did they pass the taste test? Did anyone guess the secret vegetable ingredient?

Hop down in the comments below, give this recipe a star rating—I’m hoping for five!—and tell me if you added nuts or chocolate chips. If you’re bringing them to a gathering, you might want to check out my tips for making cookies perfect for a bake sale. Happy baking!

Simple Zucchini Cookies

Author: ferecipe.com
Total Time: 27 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

A straightforward recipe for soft cookies featuring grated zucchini.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini, squeezed dry

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the squeezed, grated zucchini.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Squeeze as much moisture as possible from the grated zucchini using a clean kitchen towel or paper towels for best cookie texture.
You can add 1/2 cup of chopped nuts or chocolate chips to the dough if desired.

Prep Time: 15 min
Cook Time: 12 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10
Sodium: 75
Fat: 6
Saturated Fat: 3.5
Unsaturated Fat: 2.5
Trans Fat: 0
Carbohydrates: 18
Fiber: 0.5
Protein: 2
Cholesterol: 25

Keywords: zucchini cookies, vegetable cookies, soft cookies, cinnamon cookies, easy baking