18 Delicious Zucchini Cookie Recipes Perfect for Any Occasion

Fall in love with zucchini all over again with these 18 delicious zucchini cookie recipes that are perfect for any occasion! Whether you’re looking for a sweet treat to share at your next gathering or a healthy snack to satisfy your afternoon cravings, we’ve got you covered. From classic chocolate chip to innovative gluten-free options, these recipes will inspire you to bake up a storm. Keep reading to find your new favorite!

Soft and Chewy Zucchini Chocolate Chip Cookies

Grab your mixing bowls because these zucchini chocolate chip cookies are about to become your new obsession. They’re secretly packed with veggies, outrageously soft, and just sweet enough to hit the spot.

Ingredients

• 1 cup of grated zucchini (squeeze out the extra moisture, trust me)
• 1/2 cup of softened butter (the real deal, not margarine)
• 3/4 cup of brown sugar (for that deep, caramel vibe)
• 1/4 cup of white sugar (because balance is key)
• 1 egg (room temp, please)
• 2 tsp of vanilla extract (a splash of liquid gold)
• 2 cups of all-purpose flour (spooned and leveled, no packing)
• 1 tsp of baking soda (freshness matters)
• 1/2 tsp of salt (just a pinch to brighten flavors)
• 1 cup of chocolate chips (go semi-sweet for the win)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until fluffy—about 2 minutes.
3. Beat in the egg and vanilla until just combined. Tip: Overmixing here can make cookies tough.
4. Fold in the grated zucchini. It’ll look wet, but that’s okay—it keeps the cookies moist.
5. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
6. Stir in chocolate chips. The dough will be sticky; that’s perfect.
7. Scoop tablespoon-sized balls onto the baking sheet, spacing them 2 inches apart. Tip: Use a cookie scoop for even sizes.
8. Bake for 10-12 minutes until edges are golden but centers are still soft. Tip: They’ll firm up as they cool.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Munch on these straight off the rack or dunk them in milk for peak nostalgia. The zucchini keeps them unbelievably tender, while the chocolate chips melt into gooey pockets of joy. Serve them warm with a sprinkle of sea salt on top for an extra flavor pop.

Gluten-Free Zucchini Oatmeal Cookies

Let’s bake cookies that sneak in veggies and keep it gluten-free—because who said treats can’t have a healthy twist?

Ingredients

• 1 cup gluten-free oats
• 1 medium zucchini, grated (about a cup)
• 1/2 cup almond flour
• 1/4 cup maple syrup
• A splash of vanilla extract
• A couple of tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp baking soda
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the grated zucchini, maple syrup, vanilla, and coconut oil until well combined.
3. Tip: Squeeze excess water from the zucchini to keep the dough from getting too wet.
4. Add the oats, almond flour, cinnamon, baking soda, and salt to the wet ingredients. Stir until a dough forms.
5. Tip: If the dough feels too sticky, let it sit for 5 minutes to thicken.
6. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon—they won’t spread much while baking.
8. Bake for 12-15 minutes, until the edges are golden but the centers are still soft.
9. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—they firm up as they cool.

Perfectly chewy with a hint of spice, these cookies are a sneaky way to enjoy zucchini. Try them warm with a dollop of almond butter for extra yum.

Vegan Zucchini Spice Cookies

Kickstart your baking game with these Vegan Zucchini Spice Cookies—soft, spiced, and sneakily healthy. Perfect for that mid-afternoon slump or a sweet treat without the guilt.

Ingredients

• 1 cup grated zucchini (squeeze out the water, trust me)
• 2 cups all-purpose flour (or go half-half with whole wheat for extra health points)
• 1/2 cup coconut sugar (because we’re keeping it sweet but smart)
• 1/4 cup maple syrup (a generous pour for that deep flavor)
• 1/2 cup coconut oil, melted (makes everything better)
• 1 tsp vanilla extract (a splash of love)
• 1 tsp cinnamon (the spice of life)
• 1/2 tsp nutmeg (just a whisper)
• 1/2 tsp baking soda (the lift we all need)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 350°F—no cheating, wait till it’s fully heated.
2. In a big bowl, mix the grated zucchini, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir like you mean it.
3. Add the flour, cinnamon, nutmeg, baking soda, and salt to the wet mix. Fold gently—no overmixing, or you’ll toughen them up.
4. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. They spread, so give them space to breathe.
5. Bake for 12-15 minutes until the edges are just golden. They’ll look soft but firm up as they cool—patience is key.
6. Let them chill on the baking sheet for 5 minutes, then move to a wire rack. Resist the urge to eat them all at once.

Out of the oven, these cookies are a dream—chewy with a hint of crunch, spiced just right. Serve them with a dollop of almond butter for an extra protein kick or crumble over your morning oatmeal for a decadent twist.

Zucchini Lemon Sugar Cookies

You won’t believe how these Zucchini Lemon Sugar Cookies turn your snack game upside down. Soft, zesty, and just sweet enough, they’re the summer treat you didn’t know you needed.

Ingredients

• 1 cup of grated zucchini (squeeze out the water, trust me)
• 2 cups of all-purpose flour (the backbone of our cookie)
• 1/2 cup of softened butter (for that melt-in-your-mouth feel)
• 3/4 cup of sugar (because life’s sweet)
• 1 egg (the glue holding our dreams together)
• 2 tbsp of lemon zest (for that punchy kick)
• 1 tsp of vanilla extract (a splash of magic)
• 1/2 tsp of baking soda (let’s get these babies fluffy)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, just baking.
2. In a bowl, mix the softened butter and sugar until it’s lighter than your future.
3. Beat in the egg and vanilla extract until smooth – no lumps allowed.
4. Fold in the grated zucchini and lemon zest. Pro tip: Squeeze the zucchini dry to avoid soggy cookies.
5. Whisk together flour, baking soda, and salt in another bowl. Gradual is the game – add it to the wet mix in parts.
6. Drop tablespoon-sized dough onto a baking sheet. Space them out; they’ll spread like gossip.
7. Bake for 12-15 minutes until the edges are golden. Watch like a hawk at the 10-minute mark.
8. Let them cool on the sheet for 5 minutes, then move to a rack. Patience is key – they firm up as they cool.

With a crisp edge and a chewy center, these cookies are a texture dream. Serve them with a dollop of lemon cream cheese frosting for an extra zing, or just enjoy them as is – they’re that good.

Double Chocolate Zucchini Cookies

Zucchini isn’t just for bread—sneak it into these decadent Double Chocolate Zucchini Cookies for a moist, fudgy bite that’ll have everyone guessing the secret ingredient.

Ingredients

• 1 cup of shredded zucchini (squeeze out the water, trust me)
• 1/2 cup of unsalted butter, softened (because melted is a no-go here)
• 3/4 cup of brown sugar (for that deep, caramel vibe)
• 1 large egg (room temp, please)
• 1 tsp of vanilla extract (the real deal, not imitation)
• 1 1/2 cups of all-purpose flour (spoon it in, don’t scoop)
• 1/4 cup of cocoa powder (dark for extra oomph)
• 1 tsp of baking soda (freshness is key—check the date)
• 1/2 tsp of salt (just a pinch to balance the sweet)
• 1 cup of chocolate chips (go semi-sweet or go home)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper—no sticking allowed.
2. In a big bowl, cream the butter and brown sugar together until fluffy, about 2 minutes. Tip: Scrape the bowl halfway for even mixing.
3. Beat in the egg and vanilla, then fold in the zucchini. Don’t worry if it looks a bit wet—that’s the zucchini doing its thing.
4. Whisk together the flour, cocoa powder, baking soda, and salt in another bowl. Gradually add to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cookies.
5. Stir in the chocolate chips. The dough will be thick but manageable—if it’s too sticky, chill it for 15 minutes.
6. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 10-12 minutes until the edges are set but the centers are still soft. They’ll firm up as they cool—patience is a virtue.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: They’re fragile when warm, so handle with care.

Serve these bad boys slightly warm with a glass of cold milk for the ultimate comfort combo. The zucchini keeps them incredibly moist, while the double chocolate hit makes them irresistible. Try sandwiching them with vanilla ice cream for a next-level dessert hack.

Zucchini Snickerdoodle Cookies

Who knew zucchini could sneak into cookies and make them even more irresistible? These Zucchini Snickerdoodle Cookies are the perfect blend of cozy spice and sneaky veggie goodness.

Ingredients

• 1 cup of grated zucchini (squeeze out the water, trust me)
• 2 cups of all-purpose flour (the backbone of our cookie)
• 1/2 cup of unsalted butter, softened (because melted is a no-go here)
• 1 cup of sugar (for that sweet, sweet life)
• 1 large egg (the glue that holds it all together)
• 1 tsp of vanilla extract (a splash of love)
• 1 tsp of cream of tartar (the secret snickerdoodle weapon)
• 1/2 tsp of baking soda (for the perfect rise)
• 1 tbsp of cinnamon (for that warm hug feeling)
• A couple of pinches of salt (to balance the sweet)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing, just set it and forget it.
2. In a big bowl, cream together the butter and sugar until it’s light and fluffy. This is where the magic starts.
3. Beat in the egg and vanilla extract until everything’s best friends.
4. Gently fold in the grated zucchini. Squeeze out any extra water first – we’re making cookies, not soup.
5. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. This is your dry team.
6. Slowly add the dry team to the wet team, mixing just until they’re combined. Overmixing is the enemy of fluffy cookies.
7. Roll the dough into balls, then roll them in cinnamon sugar. This is where they get their snickerdoodle swagger.
8. Place them on a baking sheet lined with parchment paper, giving them room to spread their wings.
9. Bake for 10-12 minutes, until the edges are just golden. They’ll look soft but they’ll firm up as they cool.
10. Let them cool on the baking sheet for 5 minutes, then move to a wire rack. Patience is key here.

Out of the oven, these cookies are soft with a slight chew, packed with cinnamon warmth and a hint of zucchini freshness. Serve them with a cold glass of milk or crumble over vanilla ice cream for a next-level dessert.

Healthy Zucchini Banana Cookies

Transform your snack game with these guilt-free zucchini banana cookies—moist, flavorful, and packed with goodness.

Ingredients

• 1 cup mashed bananas (about 2 medium)
• 1 cup grated zucchini, squeezed dry
• 2 cups rolled oats
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• A pinch of salt
• A handful of dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas and grated zucchini until well combined.
3. Add the rolled oats, almond butter, maple syrup, vanilla extract, and a pinch of salt to the bowl. Stir until everything is evenly mixed.
4. Fold in the dark chocolate chips for that sweet, melty surprise in every bite.
5. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Tip: Squeezing the zucchini dry prevents soggy cookies. Tip: For extra crunch, toast the oats before mixing. Tip: Let cookies cool completely to firm up.

Just out of the oven, these cookies are soft with a slight chew, thanks to the oats. The banana and zucchini keep them moist, while the chocolate chips add a decadent touch. Serve them with a dollop of almond butter for an extra protein kick.

Zucchini Carrot Cake Cookies

Absolutely nobody saw these Zucchini Carrot Cake Cookies coming, but here they are—ready to steal the spotlight with their moist, spiced goodness and sneaky veggies.

Ingredients

• 1 cup of grated zucchini (squeeze out the water, trust me)
• 1 cup of grated carrot (the more, the merrier)
• 2 cups of all-purpose flour (keep it light and fluffy)
• 1 tsp of baking soda (for that perfect rise)
• 1/2 tsp of salt (just a pinch to balance the sweet)
• 1 tsp of cinnamon (hello, warmth)
• 1/2 tsp of nutmeg (a little goes a long way)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 cup of brown sugar (for that deep, caramel sweetness)
• 1 egg (the glue that holds it all together)
• 1 tsp of vanilla extract (a splash of love)

Instructions

1. Preheat your oven to 350°F—no cheating, let it fully heat up.
2. In a bowl, mix the grated zucchini and carrot. Squeeze out any excess water with your hands—this keeps the cookies from getting soggy.
3. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in another bowl. Tip: Sifting the flour can make your cookies lighter.
4. In a large bowl, beat the melted butter and brown sugar until it’s creamy. Crack in the egg and add the vanilla, mixing well.
5. Fold in the dry ingredients gently, then stir in the zucchini and carrot mix. Don’t overmix—lumpy batter means tender cookies.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: A sprinkle of sea salt on top right after baking elevates the flavors.

These cookies are a game-changer—soft, spiced, and packed with veggies. Try serving them warm with a dollop of cream cheese frosting for an extra indulgent twist.

Peanut Butter Zucchini Cookies

Get ready to twist your taste buds with these Peanut Butter Zucchini Cookies—moist, nutty, and sneakily veggie-packed. Perfect for when you crave something sweet but want to keep it kinda healthy.

Ingredients

• 1 cup of creamy peanut butter (the kind you’d eat straight from the jar)
• 1 cup of grated zucchini (squeeze out the water like you’re wringing out a tiny towel)
• 1/2 cup of brown sugar (for that deep, caramel vibe)
• 1 large egg (the glue that holds our cookie dreams together)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 1/2 tsp of baking soda (the lift in our step)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a big bowl, mix the peanut butter, zucchini, brown sugar, egg, and vanilla until it’s smoother than your morning latte. Tip: If the mix feels too wet, add a tablespoon of flour to tighten it up.
3. Sprinkle in the baking soda and salt, then stir until just combined. Overmixing is the enemy of fluffy cookies.
4. Scoop tablespoon-sized balls onto a baking sheet, leaving room for them to spread their wings. Tip: Wet your fingers to press down lightly on each ball—this prevents sticking and helps them bake evenly.
5. Bake for 10-12 minutes until the edges are golden but the centers are still soft. They’ll firm up as they cool, promise. Tip: Rotate the sheet halfway through for an even tan.
6. Let them chill on the sheet for 5 minutes before moving to a rack. Resist the urge to eat them straight away—they’re fragile when hot.

Rich with peanut butter and subtly sweet, these cookies have a tender chew with a hint of freshness from the zucchini. Serve them warm with a drizzle of melted chocolate or crumble over ice cream for next-level dessert vibes.

Zucchini Coconut Macaroons

Make these zucchini coconut macaroons your next kitchen adventure. They’re sweet, they’re chewy, and they’ve got a sneaky veggie twist that’ll have everyone asking for seconds.

Ingredients

• 2 cups of shredded zucchini (squeeze out the water, trust me)
• 3 cups of sweetened shredded coconut (the more, the merrier)
• 1/2 cup of granulated sugar (because life’s sweet)
• 2 large eggs (the glue that holds it all together)
• 1 tsp of vanilla extract (a splash of love)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. No sticking, no fuss.
2. In a large bowl, mix the shredded zucchini, coconut, sugar, eggs, vanilla, and salt. Get in there with your hands for the best mix.
3. Scoop tablespoon-sized balls of the mixture onto the baking sheet. Pro tip: Wet your hands to prevent sticking.
4. Bake for 20-25 minutes until golden brown. They should look toasted but still soft inside.
5. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.

You’ll love the crispy outside and the tender, coconutty center. Try drizzling with dark chocolate for an extra decadent touch.

Pumpkin Zucchini Spice Cookies

Craving a cookie that’s secretly packed with veggies? These Pumpkin Zucchini Spice Cookies are your guilt-free ticket to flavor town—soft, spiced, and downright addictive.

Ingredients

• 1 cup of pumpkin puree (not pie filling)
• 1 grated zucchini, squeezed dry
• 2 cups of all-purpose flour
• 1 tsp of baking soda
• A pinch of salt
• 1 tbsp of pumpkin pie spice
• 1/2 cup of softened butter
• 3/4 cup of brown sugar
• 1/4 cup of white sugar
• 1 egg
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
3. Tip: Squeezing the zucchini dry prevents soggy cookies—don’t skip this!
4. In another bowl, beat the butter and sugars until fluffy. Add the egg and vanilla, mixing well.
5. Fold in the pumpkin puree and zucchini until just combined.
6. Tip: Overmixing leads to tough cookies. Mix until you no longer see flour streaks.
7. Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are golden but centers are soft.
9. Tip: Cookies continue to cook on the sheet, so pull them out when they look slightly underdone.
10. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Perfectly spiced with a hint of veggie sweetness, these cookies are a fall must-have. Serve them warm with a dollop of cream cheese frosting for an extra indulgent twist.

Zucchini Almond Butter Cookies

Whip up these zucchini almond butter cookies for a snack that’s sneakily healthy and ridiculously easy. Perfect for those ‘I need something sweet but not too guilty’ moments.

Ingredients

• 1 cup grated zucchini (squeeze out the water, trust me)
• 1/2 cup almond butter (the creamy kind works best)
• 1/4 cup maple syrup (for that sweet, sweet hug)
• 1 cup almond flour (keep it gluten-free, baby)
• A pinch of salt (just a lil’)
• 1/2 tsp vanilla extract (the good stuff)
• A handful of dark chocolate chips (because why not?)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper—no sticking, no crying.
2. In a bowl, mix the grated zucchini, almond butter, and maple syrup. Get in there with your hands if you must.
3. Add the almond flour, salt, and vanilla extract. Mix until it feels like cookie dough. Tip: If it’s too sticky, a bit more almond flour won’t hurt.
4. Fold in the chocolate chips like you’re tucking them into bed.
5. Scoop tablespoon-sized balls onto the baking sheet. Flatten them slightly—they won’t spread much.
6. Bake for 12-15 minutes until the edges are just golden. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let them cool on the sheet for 5 minutes, then move to a rack. Tip: They’re fragile when warm, so handle with care.

Dig into these cookies for a chewy middle with a slight crunch. Dunk them in your morning coffee or pack them for a hike—they’re versatile like that.

Cinnamon Roll Zucchini Cookies

Outrageously soft and spiced just right, these cookies mash up your fave morning treat with summer’s bounty. Think gooey cinnamon roll meets garden-fresh zucchini—yes, it works.

Ingredients

• 1 cup of shredded zucchini (squeeze out the water, trust me)
• 2 cups of all-purpose flour (spooned and leveled, no packing)
• 1/2 cup of melted butter (let it cool a bit, hot butter ruins eggs)
• 3/4 cup of brown sugar (pack it like you mean it)
• 1 egg (room temp, unless you like uneven mixing)
• 1 tsp of vanilla extract (the good stuff, not imitation)
• 1 tbsp of cinnamon (because more is always better)
• 1/2 tsp of baking soda (freshness matters, check the date)
• A pinch of salt (balances the sweet, don’t skip)
• 1/2 cup of powdered sugar (for that iconic drizzle)
• A splash of milk (any kind, just enough to thin the glaze)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Mix the melted butter and brown sugar until it’s like a caramel hug.
3. Beat in the egg and vanilla, then fold in the zucchini—squeezed dry, remember?
4. Whisk together flour, cinnamon, baking soda, and salt in another bowl. No lumps allowed.
5. Combine wet and dry ingredients gently. Overmixing = tough cookies, and nobody wants that.
6. Scoop tablespoon-sized balls onto a lined baking sheet. They spread, so give them space.
7. Bake for 10-12 minutes until the edges are golden but centers are soft. They firm up as they cool.
8. While cookies cool, whisk powdered sugar and milk for the glaze. Drizzle like you’re Jackson Pollock.

Zesty with a hint of warmth, these cookies are chewy with a slight crunch at the edges. Serve them warm with a cold glass of almond milk for the ultimate contrast, or stack them high for a Insta-worthy dessert tower.

Zucchini Apple Cinnamon Cookies

Hold onto your spatulas—these Zucchini Apple Cinnamon Cookies are about to blow your mind. They’re the perfect mash-up of cozy and crisp, with a hint of sweetness that’ll have you reaching for more.

Ingredients

• 1 cup of grated zucchini (squeeze out the extra water, trust me)
• 1 cup of diced apple (go for something crisp like Granny Smith)
• 2 cups of all-purpose flour (because basics matter)
• 1/2 cup of brown sugar (for that deep, caramel vibe)
• 1/2 cup of white sugar (balance is key)
• 1 tsp of cinnamon (the star of the show)
• 1/2 tsp of baking soda (let’s get these babies to rise)
• 1/4 tsp of salt (just a pinch to brighten the flavors)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 egg (to bind it all together)
• A splash of vanilla extract (for that aromatic kick)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a big bowl, mix the grated zucchini and diced apple. Squeeze out any extra zucchini juice—no one likes a soggy cookie.
3. Add the melted butter, egg, and vanilla to the bowl. Stir it like you mean it.
4. Toss in the brown sugar, white sugar, cinnamon, baking soda, and salt. Mix until it’s all friends.
5. Gradually add the flour, stirring as you go. The dough should be sticky but manageable.
6. Drop tablespoon-sized blobs of dough onto a greased baking sheet. They don’t need to be perfect—rustic is in.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Watch them like a hawk at the 10-minute mark.
8. Let them cool on the sheet for 5 minutes, then transfer to a rack. Patience is a virtue here.

Look at those beauties—soft in the middle with a slight crunch on the outside, packed with the cozy warmth of cinnamon and the fresh zing of apple. Serve them warm with a dollop of whipped cream or just grab them straight off the rack. No judgment here.

Maple Pecan Zucchini Cookies

Unbelievable but true—these cookies sneak veggies into dessert without a trace. Maple pecan zucchini cookies are your new go-to for a sweet treat with a sneaky healthy twist.

Ingredients

• 1 cup of grated zucchini (squeeze out the water, trust me)
• 1/2 cup of maple syrup (the real deal, none of that pancake stuff)
• 1/4 cup of melted coconut oil (a little tropical vibe never hurt)
• 1 egg (the glue that holds it all together)
• 2 cups of almond flour (keep it gluten-free, baby)
• 1/2 tsp of baking soda (for that perfect rise)
• A pinch of salt (balance is key)
• 1/2 cup of chopped pecans (for that crunch factor)
• A splash of vanilla extract (because why not?)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Mix the grated zucchini, maple syrup, coconut oil, egg, and vanilla in a bowl. Stir until it’s all best friends.
3. In another bowl, whisk together the almond flour, baking soda, and salt. No lumps allowed.
4. Combine the wet and dry ingredients. Fold in the pecans gently—like you’re tucking them into bed.
5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Give them space to spread their wings.
6. Bake for 12-15 minutes. Look for golden edges—that’s your cue they’re done.
7. Let them cool on the sheet for 5 minutes, then move to a rack. Patience is a virtue here.

Zesty with a hint of sweetness, these cookies are soft inside with a slight crunch from the pecans. Serve them warm with a dollop of coconut cream for an extra indulgent twist.

Zucchini Blueberry Breakfast Cookies

Let’s shake up your morning routine with these Zucchini Blueberry Breakfast Cookies—packed with nutrients and bursting with flavor, they’re the grab-and-go solution you didn’t know you needed.

Ingredients

• 1 cup of grated zucchini (squeeze out the extra water, trust me)
• A couple of cups of old-fashioned oats
• 1/2 cup of almond flour (for that perfect chew)
• A splash of vanilla extract
• 1/3 cup of maple syrup (the real deal, none of that fake stuff)
• 1/2 cup of fresh blueberries (more is always better)
• A pinch of salt (to make everything pop)
• 1 tsp of cinnamon (for that cozy vibe)
• 1/4 cup of coconut oil (melted, but not too hot)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the grated zucchini, oats, almond flour, vanilla extract, maple syrup, salt, cinnamon, and melted coconut oil until well combined.
3. Gently fold in the blueberries to avoid turning your batter purple.
4. Scoop the dough onto the prepared baking sheet, flattening each cookie slightly with the back of a spoon.
5. Bake for 15-18 minutes or until the edges are golden but the centers are still soft.
6. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Bite into these cookies for a soft, chewy texture with bursts of juicy blueberries and a hint of cinnamon. Serve them warm with a dollop of almond butter for an extra protein kick or crumble over yogurt for a breakfast parfait twist.

Zucchini Gingerbread Cookies

Unbelievably moist and spiced, these cookies sneak in veggies for a guilt-free treat. Perfect for sneaky nutrition or just because they’re downright delicious.

Ingredients

• 1 cup grated zucchini (squeeze out the water, trust me)
• 2 cups all-purpose flour (the regular stuff)
• 1 tsp baking soda (the magic rise-maker)
• 1/2 tsp salt (just a pinch)
• 1 tbsp ground ginger (for that kick)
• 1 tsp cinnamon (warm vibes only)
• 1/2 cup unsalted butter, softened (room temp is key)
• 3/4 cup brown sugar (pack it like you mean it)
• 1/4 cup molasses (the secret depth)
• 1 egg (the binder)
• A splash of vanilla extract (because why not)

Instructions

1. Preheat your oven to 350°F (no guessing, use that oven thermometer).
2. Whisk together flour, baking soda, salt, ginger, and cinnamon in a bowl. Set aside.
3. In another bowl, beat butter and brown sugar until fluffy (about 2 minutes, set a timer).
4. Mix in molasses, egg, and vanilla until just combined (overmixing is the enemy).
5. Fold in the grated zucchini (squeezed dry, remember?).
6. Gradually add the dry ingredients to the wet, mixing until no flour pockets remain.
7. Drop tablespoon-sized dough onto a baking sheet (parchment paper is your friend here).
8. Bake for 10-12 minutes until edges are firm but centers are soft (they’ll firm up as they cool).
9. Let cool on the sheet for 5 minutes, then transfer to a rack (patience is a virtue).

Zesty with a soft, cakey center, these cookies are a twist on tradition. Serve them warm with a dollop of whipped cream or freeze for a quick snack—your secret’s safe with us.

Zucchini Mint Chocolate Cookies

Bake your way to bliss with these Zucchini Mint Chocolate Cookies—moist, minty, and packed with chocolatey goodness. Perfect for sneaking in a veggie, these cookies are a game-changer for your dessert game.

Ingredients

• 1 cup grated zucchini (squeeze out the water, trust me)
• 2 cups all-purpose flour (the backbone of our cookies)
• 1/2 cup cocoa powder (for that deep chocolate vibe)
• 1 tsp baking soda (the rise maker)
• 1/2 tsp salt (to balance the sweet)
• 1/2 cup unsalted butter, softened (room temp is key)
• 3/4 cup brown sugar (for that caramel hint)
• 1/4 cup white sugar (because we like it sweet)
• 1 egg (the binder)
• 1 tsp peppermint extract (the minty magic)
• 1 cup chocolate chips (go big or go home)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, cream the butter and sugars until fluffy. Tip: Scrape the bowl sides for even mixing.
4. Beat in the egg and peppermint extract into the butter mix. Tip: Don’t overmix to keep cookies tender.
5. Fold in the grated zucchini, then gradually add the dry ingredients. Mix just until combined.
6. Stir in the chocolate chips. Tip: Reserve some chips to press on top before baking for extra chocolatey looks.
7. Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are set but centers are soft. They’ll firm up as they cool.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

These cookies are wonderfully soft with a hint of crunch from the edges. The mint and chocolate combo is refreshing yet indulgent. Try serving them slightly warm with a scoop of vanilla ice cream for an epic dessert mashup.

Summary

These 18 zucchini cookie recipes offer a treasure trove of tasty options for every home cook looking to add a nutritious twist to their treats. Whether you’re baking for a special occasion or just because, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!