Introduction
Do you have some extra zucchini at home and don’t know what to do with it? Don’t worry! We’ve got a super easy and yummy recipe just for you — Zucchini Cookies! Yes, you read that right. Zucchini isn’t just for savory dishes or stir-fries. You can actually bake soft, moist cookies with it, and they taste amazing.
These cookies are a fun and sneaky way to add veggies into your day. Even picky eaters won’t notice the zucchini. They’ll just enjoy a sweet, soft cookie that’s full of flavor. You can enjoy them as a snack, pack them in lunchboxes, or serve them as a treat after dinner. Let’s jump into the recipe!
Ingredients – Zucchini Cookies
Here are the things you’ll need to make Zucchini Cookies. These ingredients are simple and can be found easily in most kitchens or nearby grocery stores.
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
Other Ingredients
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup rolled oats
- ½ cup chocolate chips (optional)
- ½ cup chopped nuts (optional)
Step by Step Process – Zucchini Cookies
Let’s make these cookies step by step. It’s easy — you don’t need to be a baking expert!
Step 1: Preheat the Oven
Turn on your oven and set it to 350°F (175°C). Let it warm up while you get everything ready.
Step 2: Prepare the Zucchini
Wash the zucchini, cut off the ends, and grate it using a box grater. Place the grated zucchini in a clean towel or paper towel and squeeze out the extra water. This step is important so your cookies don’t turn out too soft.
Step 3: Mix the Dry Ingredients
In a bowl, mix the flour, baking soda, cinnamon, and salt. Stir them together so everything blends well.
Step 4: Cream the Butter and Sugars
In a separate large bowl, use a hand mixer or spoon to beat the butter, brown sugar, and white sugar until the mixture is soft and creamy. This takes about 2-3 minutes.
Step 5: Add the Egg and Vanilla
Now, add the egg and vanilla extract to the butter-sugar mix. Stir until it’s well combined.
Step 6: Add the Zucchini
Add the grated and squeezed zucchini into the wet mix and stir.
Step 7: Combine Wet and Dry Mixes
Slowly add the dry ingredients to the wet ingredients. Mix just until everything comes together. Don’t overmix.
Step 8: Add Oats, Chocolate Chips, and Nuts
Now stir in the oats, and if you want, also add chocolate chips and nuts. These give the cookies extra taste and texture.
Step 9: Scoop and Place on Baking Sheet
Use a spoon or small scoop to place little balls of dough on a baking sheet lined with parchment paper. Leave space between each cookie, as they will spread a bit while baking.
Step 10: Bake the Cookies
Put the baking sheet in the oven and bake for 10–12 minutes, or until the edges look golden brown.
Step 11: Let Them Cool
Once done, take the cookies out and let them sit on the baking sheet for 2 minutes. Then move them to a wire rack to cool completely.
And that’s it! You’ve just made delicious Zucchini Cookies!
Nutritional Information
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 110 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Carbohydrates | 15g |
| Sugar | 8g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 90mg |
| Vitamin A | 2% of Daily Value |
| Vitamin C | 4% of Daily Value |
| Calcium | 1% of Daily Value |
| Iron | 3% of Daily Value |
Frequently Asked Questions
1. Can I make zucchini cookies without oats?
Yes, you can! If you don’t want oats, just add a bit more flour (around ¼ cup) to help with the texture.
2. Do I need to peel the zucchini?
Nope! The peel is soft and full of nutrients. Just wash the zucchini well before grating it.
3. How do I store zucchini cookies?
Store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze them for a month.
4. Can I make them gluten-free?
Yes! Just use a gluten-free flour mix and make sure your oats are certified gluten-free.
5. What if I don’t have brown sugar?
You can use all white sugar instead, but brown sugar gives the cookies a deeper, richer flavor.
6. Can kids eat these cookies?
Absolutely! These cookies are a great way to add veggies to your kids’ snacks without them even noticing.
Final Thoughts
Making Zucchini Cookies is a fun, simple, and tasty way to use up fresh zucchini. Whether you’re baking for family, friends, or just yourself, these cookies are sure to make everyone smile. They’re soft, slightly chewy, and filled with sweet flavors — and the best part? They include a veggie!
Even if you’ve never baked cookies before, this recipe is a great one to start with. The steps are easy to follow, the ingredients are simple, and the results are always delicious. So next time you have extra zucchini, skip the usual stir-fry and try these cookies instead. You won’t regret it!
