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

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

These cookies are a delightful way to sneak extra veggies into your diet while still enjoying a sweet treat. The zucchini keeps them moist, the carrots add natural sweetness, and the oats give them a hearty texture. With bursts of tart cranberries and tropical coconut, every bite is a mix of flavors and textures. Plus, they’re quick to make and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Ground cinnamon
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Large eggs, room temperature
Vanilla extract
Old-fashioned oats
Grated zucchini, drained and squeezed dry
Shredded carrots
Shredded sweetened coconut
Dried cranberries

Directions

Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
In a large bowl, combine flour, cinnamon, baking soda, and salt; set aside.
In a separate bowl, beat butter until creamy. Add both sugars and beat until fluffy.
Mix in eggs and vanilla until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until incorporated.
Grate zucchini and carrot, then squeeze out excess liquid from zucchini using a paper towel or dish cloth.
Stir oats, zucchini, carrot, coconut, and cranberries into the batter.
Drop rounded tablespoons of dough about 2 inches apart onto the prepared cookie sheets.
Bake for 10–12 minutes, until edges just start to turn golden.
Let cookies cool on the sheets for a few minutes before transferring to a wire rack.

Servings and timing

Serves: 36 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Swap cranberries for raisins, chopped dates, or mini chocolate chips.
Use whole wheat flour for a nuttier flavor and added fiber.
Add chopped nuts such as walnuts or pecans for crunch.
Replace sweetened coconut with unsweetened if you prefer less sweetness.
Add a pinch of nutmeg or ginger for extra spice.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before enjoying. To refresh, warm cookies in the microwave for 10–15 seconds.

FAQs

Do I need to peel the zucchini before grating?

No, just wash it well; the skin adds color and nutrients.

Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.

How do I keep the cookies from being too wet?

Make sure to drain and squeeze the grated zucchini thoroughly.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer.

Can I substitute butter with oil?

Butter gives better flavor and texture, but you can use coconut oil or vegetable oil in equal amounts.

Can I make the dough ahead of time?

Yes, refrigerate for up to 24 hours before baking.

How can I make these cookies less sweet?

Reduce the sugar slightly or use unsweetened coconut and tart dried fruit.

Can I use only zucchini or only carrot?

Yes, just replace the missing vegetable with an equal amount of the other.

Can I freeze the cookie dough?

Yes, freeze pre-portioned dough balls and bake straight from frozen, adding a minute or two to baking time.

Are these cookies soft or crunchy?

They’re soft and chewy with a slight crisp at the edges.

Conclusion

These Zucchini Carrot Oatmeal Cookies are a perfect balance of wholesome ingredients and indulgent flavor. With their soft, chewy texture and bursts of sweetness from coconut and cranberries, they’re a crowd-pleaser for kids and adults alike. Quick to make and easy to customize, this is a recipe worth adding to your regular baking rotation.

Zucchini Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy cookies packed with zucchini, carrots, oats, dried cranberries, and coconut for a wholesome yet sweet treat perfect for snacks or dessert.

Author: Amy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 36 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
In a large bowl, whisk together flour, cinnamon, baking soda, and salt; set aside.
In a separate bowl, beat butter until creamy. Add granulated sugar and brown sugar; beat until fluffy.
Mix in eggs and vanilla until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until incorporated.
Grate zucchini and carrot, then squeeze excess liquid from zucchini using a paper towel or clean dish cloth.
Stir oats, zucchini, carrot, coconut, and cranberries into the batter until evenly combined.
Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets.
Bake for 10–12 minutes, until edges just start to turn golden.
Let cookies cool on the sheets for a few minutes before transferring to a wire rack.