Pack your next batch of cookies with veggies and yummy flavor with these easy Zucchini Cookies. They are low in added sugars and are allergy-friendly. They might just be your new favorite way to use up too much zucchini!

chocolate-chip-zucchini-cookies-on-plate

Zucchini Cookies

I love adding produce to recipes to add moisture and flavor, and zucchini makes such a nice addition to these soft-baked cookies. They’ve become a favorite way to use up too much zucchini when we have piles of it each summer or when I have an extra from the store.

Combined with oats, a few pantry staples, and mini chocolate chips, these cookies are a yummy snack or dessert option to share with the kids.

TIP: These cookies are soft and chewy to ensure that they are easy for the kiddos to chew. They have slightly crunchy edges when just out of the oven and soften more as they cool and are stored.

ingredients in zucchini cookies

Ingredients You Need

To make these cookies, you’ll need:

TIP: Look for all of the allergy substitution information in the Notes of the recipe.

how to make zucchini cookies step by step

Step-by-Step Instructions

Here’s a look at the process involved in making these cookies so you know what to expect. Scroll down to the full recipe for all of the amounts and specifics.

  1. Grate the zucchini and squeeze it dry.
  2. Roll it up in a towel to remove all of the moisture. (This is really helpful.)
  3. Measure out the ingredients into a medium bowl. Mix together.
  4. Portion out on a baking sheet.

TIP: I like to bake these cookies on parchment paper to ensure that they don’t stick and brown just the right amount on the bottoms.

zucchini-chocolate-chip-cookies-on-parchment

Best Tips for Success

  • Gluten-free: Use certified gluten-free flour and a cup for cup gluten-free flour blend.
  • To make these with rolled oats: Grind them in a food processor or blender, then measure.
  • They have slightly crunchy edges when just out of the oven and soften more as they cool and are stored.
  • You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don’t use raisins, they will be less sweet.)
  • You may also like Applesauce Cookies, Pumpkin Cookies, and my Easy Sugar Cookies.

I’d love to hear your feedback on this recipe, so please comment below. I appreciate each and every comment and love hearing what your kids think of my recipes!

This post was first published June 2020.

chocolate-chip-zucchini-cookies-on-plate

Zucchini Cookies with Chocolate Chips

These healthy little soft-baked cookies are a yummy treat or snack to share. Rolling the shredded zucchini in a towel helps ensure that the excess moisture is absorbed—and doesn't wind up in the batter.
5 from 3 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Dessert
Calories 62kcal
Servings 24

Ingredients

  • 1 cup whole wheat flour
  • 1 cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (squeezed very, very dry)
  • 1/2 cup applesauce
  • 3 tablespoons coconut oil (melted, and cooled slightly)
  • 2 tablespoons maple syrup
  • 1/4 cup mini chocolate chips or raisins

Instructions

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  • Place grated zucchini onto a clean towel. Spread out, roll up, and press to remove as much moisture as possible.
  • Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
  • Portion out tablespoon sized balls of dough onto the prepared baking sheet and press down until about 1/4-½ inch thick. Space them about an inch apart—they won’t spread, so close is okay.
  • Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
  • These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.

Notes

  • Gluten-free: Use a cup-for-cup style gluten-free flour blend such as the one from King Arthur Flour.
  • To make these with rolled oats: Grind them in a food processor or blender, then measure.
  • You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don't use raisins, they will be less sweet.)
  • Any smooth applesauce will work, store-bought or homemade.

Nutrition

Calories: 62kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 20mg, Potassium: 51mg, Fiber: 1g, Sugar: 3g, Vitamin A: 17IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. Dear Amy,
    Thank you for a great recipe! Any suggestions on maple syrup/honey substitute? I’d like to make these ones for my 10month old.

  2. Hi! Could I swap the oats with quinoa flour? My son has an oat allergy so I’m seeking a substitute. Thank you!

    1. I haven’t tried this recipe that way so I can’t say for sure. It might work okay though!

  3. For the note regarding rolled oats (placing them in a blender): is that if you’re using old fashioned oats instead of quick oats?
    Or is that if you’re using oat flour instead of whole wheat? I’m planning on using old fashioned oats instead of quick oats so I’m just making sure I’m doing this right.
    Thank you!

    1. Yes, if you start with old fashioned oats, grind them up a bit. You can skip that step if using quick oats.

  4. Can you please explain and/or rephrase the gluten free note. “Gluten-free: Use certified gluten-free flour and a cup for cup gluten-free flour blend.” I am not following, sorry.

      1. I was wondering if i can replace the whole cup of whole wheat flour work oat flour?

      2. I haven’t tried that so I can’t say for sure whether it would hold together the same way.

  5. 5 stars
    I made these exactly according to the recipe with raisins and they turned out perfectly even though I’m not an experienced baker. They are absolutely delicious and my 19 month old and I both enjoy them. In fact she’s just asked me for a second biscuit so that’s a win in my book! Thanks for a great recipe!

  6. My 22 month old did not like these unfortunately. She typically likes sweet things, and she’s had chocolate a couple of times before and enjoyed it. I thought they were OK, a little boring, but I know they aren’t really supposed to be decadent. I love that they in include oats and zucchini. They are not difficult to make, but grating and squeezing the zucchini is pretty time-consuming. The texture was very crispy, somewhat chewy, and not very soft. I followed the directions pretty closely. I didn’t quite have a full cup of zucchini after shredding and drying it out, so I don’t know if that hurt anything, but there appeared to be a lot of zucchini in each cookie. I used a cheap maple syrup, so maybe honey or better quality maple syrup would improve the flavor.

  7. 5 stars
    Second time making these… loved by our 19 month old fussy princess and myself… there is no more joy than watch her devour one of these with a side of fruit xxx Thank you Amy for all of your wonderful nutrition packed toddler friendly recipes – we would be lost without your website.

    1. Yes, they freeze well. They will be soft (not crispy) when you thaw them, but otherwise they’re great. Freeze once fully cooled in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw in the fridge or at room temp.

    1. I haven’t and I can’t say for sure if either would work but if I had both of those options i’d go with almond since coconut flour absorbs moisture so much more intensely than regular flour. Let me know if you try it!

  8. 5 stars
    These are delicious, and my 3 year old couldn’t get enough! I may have inhaled 3 shortly after they came out of the oven. Thanks for a great recipe!