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Zucchini Cookies

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

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

Instructions

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

Notes

Swap cranberries for raisins, chopped dates, or mini chocolate chips.

Use whole wheat flour for added fiber and a nuttier flavor.

Add chopped nuts such as walnuts or pecans for crunch.

Replace sweetened coconut with unsweetened for less sweetness.

Add nutmeg or ginger for extra spice.

Nutrition