Name: Zucchini Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1½ cup all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup old fashioned oats; 1 cup grated zucchini, drained and squeezed dry; ½ cup shredded carrots; ½ cup shredded sweetened coconut; ½ cup dried cranberries

These Zucchini Cookies are the kind of treat that instantly wins fans both young and old. Each chewy, golden round is bursting with goodness—think tender zucchini, shreds of sweet carrot, hearty oatmeal, juicy dried cranberries, and a delicious pop of coconut. What I adore most is how you can whip them up in one bowl and pop them in the oven in minutes, making them perfect for spontaneous snacks, lunchboxes, or cozy dessert cravings. Plus, they’re a clever and tasty way to sneak a little extra veggie magic into your day!

Ingredients You’ll Need

The beauty of Zucchini Cookies is in their straightforward, wholesome ingredient list. Every handful brings flavor, texture, and a bit of colorful flair—the secret to that irresistible chew and comforting scent that fills the kitchen.

All-purpose flour: The trusty backbone that gives these cookies their structure and that classic soft bite.
Ground cinnamon: Warm and fragrant, just a teaspoon wakes up all the cozy notes.
Baking soda: Helps the cookies rise and keeps them light rather than dense.
Salt: Essential to balance sweetness and boost every other flavor.
Unsalted butter (softened): Brings richness and that perfect, slightly crisp edge.
Granulated sugar: For that burst of sweetness and delightful crispness.
Brown sugar: Adds depth and chewiness with a subtle caramel note.
Eggs (room temperature): Bind everything together and lend a tender crumb.
Vanilla extract: A little splash for aromatic sweetness throughout the batch.
Old fashioned oats: Give the cookies a rustic texture and a hearty bite.
Grated zucchini (drained and squeezed dry): The star ingredient brings moisture and keeps the cookies soft (no one will know there are veggies inside!).
Shredded carrots: For a subtle sweetness and a burst of orange color.
Shredded sweetened coconut: Mellows out the flavors and adds a wonderful chewy texture.
Dried cranberries: Adds tangy pops of flavor and a gorgeous jewel-like appearance.

How to Make Zucchini Cookies

Step 1: Prep and Mix Dry Ingredients

Preheat your oven to 350°F and line your baking sheets with parchment paper. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. This quick blend ensures your spices and leavening are evenly distributed, giving each bite the same warm, balanced flavor.

Step 2: Cream the Butter and Sugars

In another big mixing bowl, beat the softened butter with both sugars until the mixture is light and fluffy—about 2 to 3 minutes. This crucial step gives your cookies lift and the perfect chewy texture, so don’t be tempted to rush!

Step 3: Add Eggs and Vanilla

Now, beat in the eggs one at a time, making sure the first is fully blended before you add the second. Pour in the vanilla extract and mix until everything is smooth and wonderfully aromatic. At this stage, the dough becomes silken and luscious.

Step 4: Combine Wet and Dry Mixtures

Gradually add your dry mixture to the butter mixture on low speed. This prevents over-mixing and ensures every cookie will be tender instead of tough. Once you’ve added all the dry ingredients, stop as soon as you don’t see any more streaks of flour.

Step 5: Prep and Add the Good Stuff

Grate your zucchini and carrot on the small holes of your grater for the best texture. The most important trick here is to squeeze, squeeze, squeeze the zucchini in a kitchen towel until no more watery drips out—otherwise, your cookies could get soggy. Gently fold in the drained zucchini, shredded carrot, oats, coconut, and dried cranberries until just evenly distributed.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches between each cookie. Bake for 10 to 12 minutes, or until the edges just start to turn golden. Let the cookies rest on their sheets for a few minutes before transferring to a rack—they’re very tender when hot and will firm up as they cool.

How to Serve Zucchini Cookies

Zucchini Cookies Garnishes

While Zucchini Cookies are wonderful in their own right, a gentle dusting of powdered sugar or a drizzle of simple glaze can make them extra special. For an elegant touch, try sprinkling a few chopped toasted pecans or a hint more cinnamon over the top right after they come out of the oven.

Side Dishes

Enjoy these cookies with a cold glass of milk or a steamy mug of spiced tea. They pair delightfully with a bowl of fresh fruit or even a handful of extra dried cranberries and nuts for a trail-mix-style snack plate.

Creative Ways to Present

Stack Zucchini Cookies in a windowed bakery box as a sweet homemade gift, or arrange them on a tiered platter next to scones and mini muffins for a brunch spread. They’re also adorable as a topper for bowls of Greek yogurt, adding a fun, chewy crunch to breakfast or dessert.

Make Ahead and Storage

Storing Leftovers

For the best texture, keep Zucchini Cookies in an airtight container at room temperature—they’ll stay fresh and soft for up to five days. If your kitchen is warm or humid, pop a piece of parchment between layers to prevent sticking.

Freezing

These cookies freeze beautifully! Allow them to cool completely, then transfer to a freezer-safe container or bag for up to three months. Lay parchment between layers to keep them from fusing together, and simply thaw at room temperature before enjoying.

Reheating

If you crave that just-baked warmth, place a cookie on a plate and heat it for 10-15 seconds in the microwave. For a bigger batch, preheat your oven to 300°F and warm them on a baking sheet for 5 minutes—your kitchen will smell amazing all over again.

FAQs

Can I skip the coconut or cranberries?

Absolutely! Zucchini Cookies are flexible. If coconut or cranberries aren’t your thing, substitute with raisins, chopped nuts, or even chocolate chips for a fresh twist.

Is it okay to use quick oats instead of old fashioned?

You can use quick oats if you’re in a pinch, but old fashioned oats give these cookies the best hearty texture. Quick oats will make the cookies a bit softer and slightly less chewy.

How do I keep my cookies from getting soggy?

The secret is in draining and squeezing your zucchini really well before adding it to the dough. Too much moisture will make the cookies spread and soften too much, so don’t skip this step!

Can I make Zucchini Cookies gluten-free?

Yes! Try substituting your favorite all-purpose gluten-free flour blend for the regular flour, and make sure your oats are certified gluten-free. You’ll still get that delicious texture and flavor.

What’s the best way to grate zucchini for cookies?

Use the small holes on a box grater for fine shreds. This helps the zucchini blend seamlessly into the batter and keeps the cookies tender and moist.

Final Thoughts

There’s something truly comforting about baking a batch of Zucchini Cookies—warm, homey, and always a crowd-pleaser. Whether you’re looking to satisfy a sweet tooth or sneak in some veggies, I can’t recommend these enough. Give them a go, and let yourself fall for this colorful, tasty twist on classic oatmeal cookies!