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A stack of freshly baked Zucchini Cookies cooling on a wire rack, showcasing their golden-brown color and texture.

Zucchini Cookies

These zucchini cookies are a delicious way to use up extra zucchini. They are soft, chewy, and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1.5 cup grated zucchini, squeezed dry
  • 0.5 cup chopped walnuts or pecans optional

Equipment

  • Mixing bowls
  • Baking sheets
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the grated zucchini and any optional nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days.