Are you looking for a delicious and unique dessert recipe to impress your friends and family? Look no further! Zucchini cookies are a game-changer, offering a moist and flavorful treat that’s perfect for any occasion. From classic flavors like chocolate chip and oatmeal raisin, to more adventurous options like pumpkin spice and mint chocolate, there’s a zucchini cookie recipe out there for everyone.
In this article, we’ll be sharing 18 mouth-watering zucchini cookie recipes that are sure to satisfy your sweet tooth. Whether you’re a seasoned baker or just starting out in the kitchen, these easy-to-follow recipes will guide you every step of the way. So why wait? Let’s get baking and discover the amazing world of zucchini cookies!
Soft and Chewy Zucchini Chocolate Chip Cookies
This recipe combines the sweetness of chocolate chips with the subtle flavor of zucchini, creating a unique and delicious treat. Perfect for snacking or as a dessert, these soft and chewy cookies are sure to please!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup white granulated sugar
– 1/4 cup brown sugar
– 1 medium zucchini, finely chopped
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Salt to taste
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in zucchini and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Zucchini Oatmeal Raisin Cookies
These soft-baked cookies combine the natural sweetness of zucchini with the warmth of oatmeal and the sweetness of raisins. Perfect for a snack or dessert, these cookies are sure to please!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 cup grated zucchini
– 1/4 cup raisins
– 1 tsp baking powder
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and baking powder.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
4. Add grated zucchini and mix until well combined.
5. Gradually add dry ingredients to wet ingredients and stir until just combined.
6. Stir in raisins.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Gluten-Free Zucchini Almond Cookies
A sweet and crunchy treat that’s perfect for snack time or as a dessert, these Gluten-Free Zucchini Almond Cookies are made with wholesome ingredients and packed with nutritious zucchini.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, combine softened butter, eggs, grated zucchini, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in sliced almonds.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Zucchini Snickerdoodle Cookies
Transforming zucchini into a sweet treat has never been easier! These moist and flavorful cookies combine the natural sweetness of zucchini with the warmth of cinnamon and nutmeg.
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup white granulated sugar
– 1/2 cup brown sugar
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup grated zucchini (about 1 medium-sized)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, stirring until just combined.
4. Stir in zucchini, cinnamon, nutmeg, and walnuts (if using).
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Vegan Zucchini Spice Cookies
A sweet and savory twist on traditional cookies, these vegan zucchini spice cookies are a perfect treat for fall and winter seasons. With the natural sweetness of zucchini and the warmth of spices, you’ll be hooked from the first bite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 cup vegan butter (softened), plus more for greasing
– 2 medium zucchinis, grated
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 1 egg replacement (e.g., flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add softened vegan butter, grated zucchini, cinnamon, nutmeg, ginger, and salt. Mix until combined.
4. Replace egg with flaxseed or chia seeds mixed with water according to package instructions.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are golden brown.
Cooking Time: 12-15 minutes
Zucchini Lemon Drop Cookies
These moist and flavorful cookies combine the sweetness of lemon with the subtle earthiness of zucchini, making them a unique and delicious treat.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup grated zucchini
– 1 tbsp freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by flour, baking powder, and salt.
4. Stir in grated zucchini and lemon juice.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Zucchini Carrot Cookies with Cream Cheese Frosting
These unique cookies combine the flavors of zucchini and carrot in a deliciously moist and sweet treat, topped with a tangy cream cheese frosting. Perfect for a healthy snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup grated carrot
– 1/2 cup unsalted butter, softened
– 3/4 cup white sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, zucchini, and carrot.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Drop by tablespoonfuls onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat until smooth and creamy. Spread or drizzle over cooled cookies.
Zucchini Peanut Butter Cookies
These unique cookies combine the natural sweetness of zucchini with the rich flavor of peanut butter, creating a delightful treat for anyone looking to mix things up. With only 12 ingredients, this recipe is easy to whip up and perfect for a quick snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 1 medium zucchini, grated (about 1 cup)
– 2 large eggs
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1/2 cup chopped peanuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and baking soda.
3. In a large bowl, combine peanut butter, butter, eggs, and honey. Stir until smooth.
4. Add grated zucchini and stir until well combined.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Drop by tablespoonfuls onto prepared baking sheet.
7. Bake for 10-12 minutes or until lightly golden brown.
Cooking Time: 10-12 minutes
Zucchini Coconut Macaroons
These moist and flavorful macaroons are perfect for a light and satisfying snack or dessert. The addition of zucchini adds natural sweetness and a boost of vitamins.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 medium-sized zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut, sugar, and salt.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
4. Add grated zucchini to the wet ingredients and stir until well combined.
5. Fold the wet ingredients into the dry ingredients until a sticky dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 1 inch apart.
7. Bake for 18-20 minutes or until lightly golden brown.
Cooking Time: 18-20 minutes
Zucchini Double Chocolate Cookies
These moist and delicious cookies combine the sweetness of double chocolate with the nutritional benefits of zucchini, making them a perfect treat for anyone looking to sneak in some extra veggies.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup white sugar
– 1 cup brown sugar
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla extract. Stir in grated zucchini.
4. Gradually add flour, baking powder, and salt. Mix until just combined.
5. Melt chocolate chips; let cool slightly. Fold into dough.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 12-14 minutes or until edges are set and centers are slightly soft.
Cooking Time: 12-14 minutes
Zucchini Pumpkin Spice Cookies
These soft-baked cookies combine the best of fall flavors with a surprising twist – zucchini! The addition of grated zucchini adds moisture and texture to these pumpkin spice cookies, making them a perfect treat for the season.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat butter and eggs until smooth. Add pumpkin puree and zucchini; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Zucchini Gingerbread Cookies
These moist and flavorful cookies combine the natural sweetness of zucchini with the warmth of ginger, perfect for a unique holiday treat or snack.
Ingredients:
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup brown sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/2 cup unsalted butter, softened
– 1 large egg
– Optional: icing and decorations for added festivity
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, and salt.
3. In a large bowl, combine zucchini, brown sugar, crystallized ginger, and butter. Beat until smooth.
4. Beat in the egg until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Zucchini Banana Nut Cookies
Moist and flavorful, these unique cookies combine the natural sweetness of bananas and zucchinis with the crunch of nuts. Perfect for a healthy snack or dessert.
Ingredients:
– 2 large ripe bananas
– 1 medium zucchini, grated
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, combine mashed bananas, grated zucchini, walnuts, vanilla extract, and egg. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden brown.
Cooking Time: 12-14 minutes
Zucchini Maple Walnut Cookies
These unique cookies combine the freshness of zucchini with the warmth of maple syrup and the crunch of walnuts, making them a perfect treat for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/2 cup grated zucchini
– 1/2 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Vanilla extract (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, combine grated zucchini, chopped walnuts, melted butter, egg, and maple syrup. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden brown.
Cooking Time: 12-14 minutes
Zucchini Cinnamon Sugar Cookies
These moist and flavorful cookies are a perfect treat for any time of the year. The addition of grated zucchini adds natural sweetness and moisture, while cinnamon gives them a warm and comforting flavor.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup grated zucchini (about 1 medium)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla extract.
3. Whisk together flour, zucchini, baking powder, salt, and cinnamon. Gradually add dry ingredients to wet ingredients and mix until combined.
4. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
5. Bake for 10-12 minutes or until edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Zucchini Apple Crumble Cookies
These unique cookies combine the flavors of zucchini, apple, and warm spices with a crunchy crumble topping. Perfect for a sweet treat or as a healthy snack.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup grated zucchini
– 1/2 cup diced apple (Granny Smith or other sweet variety)
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Crumble topping: 1/4 cup rolled oats, 2 tablespoons brown sugar, and 1 tablespoon cold butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, and cinnamon.
3. Add softened butter, egg, zucchini, apple, and vanilla extract. Mix until well combined.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
5. Top with crumble mixture (oats, brown sugar, and cold butter).
6. Bake for 15-18 minutes or until edges are lightly golden.
Cooking Time: 15-18 minutes
Zucchini Mint Chocolate Cookies
Elevate your cookie game with these unique Zucchini Mint Chocolate Cookies that combine the freshness of mint and zucchini with the richness of dark chocolate chips. Perfect for a summer treat or as a healthier alternative to traditional cookies.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1/2 cup grated zucchini
– 1/4 cup chopped fresh mint leaves
– 1 cup dark chocolate chips (at least 60% cocoa)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and oats.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Add zucchini, mint, and chocolate chips. Mix until combined.
5. Gradually add the flour mixture and mix until just combined.
6. Drop by tablespoonfuls onto prepared baking sheet.
7. Bake for 12-15 minutes or until edges are lightly golden.
Yield: About 24 cookies
Zucchini Pistachio Cookies with White Chocolate Drizzle
Sweet and nutty, these cookies are a refreshing twist on traditional treats. The addition of zucchini adds moisture and flavor, while the pistachios provide a satisfying crunch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated
– 1/4 cup chopped fresh pistachios
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– White chocolate chips or chunks for drizzling
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine softened butter, eggs, grated zucchini, and chopped pistachios. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
White Chocolate Drizzle:
Melt white chocolate chips or chunks in the microwave in 30-second increments, stirring between each interval, until smooth. Drizzle over cooled cookies and serve.
Cooking Time: 12-14 minutes
Summary
Get ready to indulge in the world of zucchini cookies! This article features 18 mouthwatering recipes that are perfect for every occasion. From classic chocolate chip to creative combinations like zucchini carrot with cream cheese frosting, there’s something for everyone. Whether you’re a fan of soft and chewy or crispy and crunchy, these zucchini cookie recipes will satisfy your sweet tooth. Try out the vegan zucchini spice cookies for a healthier treat or go all out with the decadent double chocolate version. Whatever your taste buds desire, this collection has got you covered!
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