Pack your next batch of cookies with veggies and yummy flavor with these easy Zucchini Cookies. They are low in added sugars, allergy-friendly, and just delicious. They might just be your new favorite way to use up too much zucchini!
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 zucchini recipe when we have too much zucchini from the garden in the summer or when I have an extra from a trip to the store.
Combined with oats, a few pantry staples, and mini chocolate chips, these zucchini cookies are a yummy snack or dessert to share with the kids.
These cookies for kids 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. And you don’t need a mixer or any equipment to make them—just a bowl and a spoon!
(You may also like Zucchini Tots, Healthy Oatmeal Cookies, Baby Cookies, and Sweet Potato Teething Biscuits.)
Table of Contents
Ingredients You Need
To make these Easy Zucchini Cookies, you’ll need to have the following ingredients on hand and ready to go.
- Whole wheat flour: I like to use whole wheat flour in this recipe so it has a nutritious base, and it also works well to balance out the high moisture level in the rest of the ingredients.
- Oatmeal: You can use quick oats or oat flour in this recipe. It gives them a little more nutrition and a texture similar to a soft oatmeal raisin cookie.
- Grated zucchini: Classic green zucchini is the main ingredient in these zucchini cookies. The only note is that we grate it on a handheld grater or box grater and squeeze it very dry. I usually place it into a clean kitchen napkin or mesh produce bag before squeezing to make this a little easier.
- Applesauce: Using applesauce ensures that the healthy zucchini cookies are sweet. I usually use unsweetened applesauce.
- Coconut oil: Coconut oil or unsalted butter add richness to the cookies and help them bind together when baked.
- Mini chocolate chips or raisins: You can add either of these for a little extra flavor and sweetness in the cookies. White chocolate chips also work.
TIP: We also add light brown sugar and cinnamon for maximum flavor and yummy taste. Look for all of the allergy substitution information in the Notes of the recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making these Zucchini Cookies so you know what to expect. Scroll down to the full recipe for all of the amounts and specifics.
Step 1. Grate the zucchini and squeeze it dry.
Step 2. Measure out the dry ingredients and wet ingredients into a medium bowl.
Step 3. Gently mix cookie dough together in a medium bowl.
Step 4. Portion out on a baking sheet using a mini cookie scoop or measuring spoon.
TIP: I like to bake these cookies on parchment paper to ensure that they don’t stick and that they brown just the right amount on the bottoms. You can swap in chopped walnuts for the chocolate chips, if desired.
Frequently Asked Questions
You don’t need to peel the zucchini. However, if you want to limit the amount of “green” showing up in the cookie, you could peel the zucchini before grating.
It adds a wonderful texture and moistness, and helps bulk up baked goods with a boost of nutrition, too!
How to Store
These zucchini cookies 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. Expect them to be soft.
Best Tips for Success
- Gluten-free: Use certified gluten-free flour or a cup-for-cup gluten-free flour blend.
- To make these with rolled oats: Grind them in a food processor or blender, then measure.
- These cookies 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.)
- If you have more zucchini to use, try my Banana Zucchini Muffins, Healthy Zucchini Muffins, Banana Zucchini Bread, and Baked Oatmeal with Zucchini.
Related Recipes
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!
Easy Zucchini Cookies
Ingredients
- 1 cup grated zucchini (squeezed very, very dry)
- 1 cup whole wheat flour
- 1 cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 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.
Video
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
This post was first published June 2020.
Do you measure the zucchini before or after squeezing the moisture out?
After!
Could you replace the raisins or chocolate chips with sweetened flaked coconut?
Sure
Absolutely brilliant!
My 3 year old loved them. I made the cookies as per the recipe. I stored some in the fridge and the rest in the freezer. They’ve defrosted really well and were enjoyed just as much out of the freezer. Thanks for the recipe.
Can you use frozen shredded zucchini?
Yes. I would let it thaw and pat dry if there seems to be any liquid. Then go ahead and use it