Zucchini Cookies Recipe: How to Make Zucchini Cookies

Zucchini cookies are a baked good featuring shredded zucchini, flour, sugar, butter, and eggs. Like zucchini bread and chocolate zucchini cake, zucchini cookies don’t taste much like summer squash. Instead, zucchini adds moisture and a nutrition boost. If you’re growing zucchini in your home garden, you’re likely to have an abundance. Zucchini cookies are a great option when you tire of savory recipes like grilled zucchini salad and zucchini au gratin.

Zucchini cookies are versatile and easy to customize. Try these variations to incorporate your favorite flavors and textures.

1. 1. Peanut butter zucchini cookies: Beat peanut butter into the batter to infuse rich, nutty flavor into these cookies. Press chocolate kisses into just-baked peanut butter zucchini cookies to make zucchini peanut butter blossoms.
2. 2. Zucchini almond cookies: Swap almond flour for all-purpose flour to make a gluten-free version of zucchini cookies. Add some sliced almonds on top for garnish. If you don’t have any on hand, it’s easy to make homemade almond flour.
3. 3. Zucchini cheesecake cookies: Mix cream cheese into the zucchini cookie dough to add richness reminiscent of cheesecake. Adding cream cheese will create a softer cookie with crispy edges and a cakey interior.
4. 4. Zucchini nut cookies: Add chopped nuts like pecans or walnuts to any zucchini cookie recipe for a delicious crunch and boost of protein, fiber, and healthy fat.
5. 5. Zucchini chocolate chip cookies: Fold grated zucchini into your favorite chocolate chip cookie dough for added texture, moisture, and nutrients. Experiment with white chocolate, dark chocolate, or semisweet chocolate chips or chunks.
6. 6. Zucchini oatmeal raisin cookies: The texture of grated zucchini pairs wonderfully with chewy oats and dried fruit. Add rolled or quick oats and raisins to your zucchini cookie dough to marry zucchini cookies with classic oatmeal raisin cookies.

Follow these tips to make the most satisfying zucchini cookies.

1. 1. Use a box grater or food processor. Grate your zucchini on the largest holes of a box cutter; if you use a smaller grater, the vegetable’s flesh could turn to mush. Alternatively, use a food processor fitted with a large-hole grater attachment.
2. 2. Dry the zucchini. Zucchini retain a lot of moisture, so you’ll need to dry them thoroughly to prevent soggy zucchini cookies. Transfer the grated zucchini to a clean kitchen towel or cheesecloth and squeeze it into a bundle over the sink to remove excess moisture.
3. 3. Chill the cookie dough in the fridge. Let the zucchini cookie dough chill for at least two hours or overnight for the best flavor and texture. During the chilling and resting process, the flour in the cookie dough will absorb liquid from the zucchini, eggs, and butter. The rested dough will bake into a cookie with a chewier and more satisfying texture.