{"id":3087,"date":"2025-03-31T05:46:23","date_gmt":"2025-03-31T05:46:23","guid":{"rendered":"https:\/\/justlovecooking.com\/zucchini-cookie-recipes\/"},"modified":"2025-03-31T05:46:24","modified_gmt":"2025-03-31T05:46:24","slug":"zucchini-cookie-recipes","status":"publish","type":"post","link":"https:\/\/justlovecooking.com\/zucchini-cookie-recipes\/","title":{"rendered":"20 Delicious Zucchini Cookie Recipes for Healthy Snacking"},"content":{"rendered":"

Are you looking for a sweet and healthy snack that’s perfect for any time of day? Look no further than these amazing zucchini cookies! Shredded or grated zucchini adds moisture, flavor, and a boost of vitamins and minerals to these tasty treats. And the best part is, they’re ridiculously easy to make.<\/p>\n

In this article, we’ll be sharing 20 delicious zucchini cookie recipes that are sure to become your new go-to snacks. From classic chocolate chip cookies to creative flavor combinations like pumpkin spice and maple cinnamon, there’s something for everyone on this list. Whether you’re a vegan, gluten-free, or just looking for a healthier option, these zucchini cookies have got you covered.<\/p>\n

So what are you waiting for? Let’s get baking and discover the delicious world of zucchini cookies!<\/p>\n

Soft and Chewy Zucchini Chocolate Chip Cookies<\/h2>\n

Soft and Chewy Zucchini Chocolate Chip Cookies
\nMoist and delicious, these cookies are perfect for satisfying your sweet tooth. With the added nutrition of zucchini, you can indulge guilt-free!<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1\/2 cup brown sugar
\n– 1 large egg
\n– 1 cup grated zucchini
\n– 2 teaspoons vanilla extract
\n– 1 1\/2 cups all-purpose flour
\n– 1 teaspoon baking soda
\n– 1\/2 teaspoon salt
\n– 1 cup semi-sweet chocolate chips<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
\n3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract.
\n4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
\n5. Stir in grated zucchini and chocolate chips.
\n6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches of space between each cookie.
\n7. Bake for 10-12 minutes or until lightly golden.<\/p>\n

Cooking Time:<\/strong> 10-12 minutes<\/p>\n

Gluten-Free Zucchini Oatmeal Cookies<\/h2>\n

Gluten-Free Zucchini Oatmeal Cookies
\nThese soft-baked cookies are perfect for a snack or dessert, and the addition of grated zucchini adds moisture and flavor. With only 10 minutes of prep time, you can have these tasty treats ready in no time!<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup rolled oats
\n– 1\/2 cup brown sugar
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1 cup grated zucchini
\n– 1\/2 teaspoon baking soda
\n– Pinch of salt
\n– Optional: chopped walnuts or pecans for added texture<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, combine oats, brown sugar, granulated sugar, and baking soda.
\n3. In a separate bowl, whisk together butter, eggs, and vanilla extract.
\n4. Add grated zucchini to the wet ingredients and stir until well combined.
\n5. Combine wet and dry ingredients; mix until a dough forms.
\n6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.
\n8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Vegan Zucchini Spice Cookies<\/h2>\n

Vegan Zucchini Spice Cookies
\nA sweet and savory treat that’s perfect for snacking or sharing! These chewy cookies are packed with the goodness of zucchini, warm spices, and a hint of nutmeg.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup vegan butter (softened), 1 cup granulated sugar, 1\/2 cup brown sugar, 1 large egg replacement (such as flax or chia), 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1\/4 teaspoon ground nutmeg, 1\/2 cup grated zucchini, 1\/4 cup chopped walnuts (optional)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
\n3. Add egg replacement and mix well.
\n4. Gradually add flour mixture, zucchini, cinnamon, nutmeg, and walnuts (if using), mixing until just combined.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n6. Bake for 12-15 minutes or until lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-15 minutes<\/p>\n

Zucchini Carrot Cake Cookies with Cream Cheese Frosting<\/h2>\n

Zucchini Carrot Cake Cookies with Cream Cheese Frosting
\nMoist and flavorful cookies packed with the sweetness of carrots and zucchini, topped with a tangy cream cheese frosting.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 2 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1 large egg
\n– 1 cup grated zucchini
\n– 1 cup grated carrots
\n– 1 teaspoon vanilla extract
\n– 1\/4 teaspoon baking powder
\n– Cream cheese frosting (see below)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, whisk together flour, sugar, and baking powder.
\n3. Add softened butter and mix until crumbly.
\n4. Beat in egg and vanilla extract.
\n5. Stir in grated zucchini and carrots.
\n6. Drop by spoonfuls onto prepared baking sheet.
\n7. Bake for 12-15 minutes or until golden brown.<\/p>\n

Cream Cheese Frosting:<\/strong><\/p>\n

– 8 ounces cream cheese, softened
\n– 1\/2 cup unsalted butter, softened
\n– 1 teaspoon vanilla extract
\n– 2 cups powdered sugar<\/p>\n

Beat together cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.<\/p>\n

Double Chocolate Zucchini Cookies<\/h2>\n

Double Chocolate Zucchini Cookies
\nThese decadent cookies combine the best of both worlds: the subtle sweetness of zucchini and the intense richness of dark chocolate. Perfect for satisfying your sweet tooth, these chewy treats are a delicious twist on traditional chocolate chip cookies.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1 cup brown sugar
\n– 2 large eggs
\n– 1 cup grated zucchini
\n– 1 teaspoon vanilla extract
\n– 1 1\/2 cups all-purpose flour
\n– 1 teaspoon baking soda
\n– 1\/2 teaspoon salt
\n– 1 cup semi-sweet chocolate chips
\n– 1\/4 cup dark chocolate chips<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
\n3. Add zucchini and mix until well combined.
\n4. Whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until just combined.
\n5. Stir in chocolate chips.
\n6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until edges are set.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Lemon Zucchini Sugar Cookies<\/h2>\n

Lemon Zucchini Sugar Cookies
\nBrighten up your baking with these refreshing lemon zucchini sugar cookies, perfect for a sweet treat any time of the year.<\/p>\n

Ingredients:<\/strong>
\n\u2022 2 1\/4 cups all-purpose flour
\n\u2022 1 teaspoon baking powder
\n\u2022 1\/2 teaspoon salt
\n\u2022 1 cup unsalted butter, softened
\n\u2022 3\/4 cup granulated sugar
\n\u2022 1 cup zucchini puree
\n\u2022 1 tablespoon freshly squeezed lemon juice
\n\u2022 1 egg
\n\u2022 Colored sugar or sprinkles for decoration (optional)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. Whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy.
\n4. Add zucchini puree, lemon juice, and egg. Mix until well combined.
\n5. Gradually add the dry ingredients to the wet mixture. Mix until a dough forms.
\n6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
\n7. Bake for 12-15 minutes or until edges are lightly golden.
\n8. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.<\/p>\n

Cooking Time:<\/strong> 12-15 minutes<\/p>\n

Zucchini Almond Butter Cookies<\/h2>\n

Zucchini Almond Butter Cookies
\nThese chewy cookies combine the natural sweetness of zucchini with the richness of almond butter, creating a deliciously healthy snack. Perfect for a quick pick-me-up or as a thoughtful gift.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 2 cups all-purpose flour
\n– 1 cup rolled oats
\n– 1\/2 cup unsalted butter, softened
\n– 1\/4 cup almond butter
\n– 1 cup granulated sugar
\n– 2 large eggs
\n– 1 medium zucchini, grated (about 1 cup)
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon baking soda
\n– Pinch of salt<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, whisk together flour, oats, and baking soda.
\n3. In another bowl, cream together butter, almond butter, and sugar until smooth.
\n4. Beat in eggs and vanilla extract.
\n5. Gradually mix in the dry ingredients, then fold in the grated zucchini.
\n6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Pumpkin Spice Zucchini Cookies<\/h2>\n

Pumpkin Spice Zucchini Cookies
\nAs the seasons change, cozy up with these moist and flavorful cookies that combine the comfort of pumpkin spice with the natural sweetness of zucchini. Perfect for a snack or dessert, these treats are sure to become a fall favorite.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup rolled oats
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup packed brown sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/2 cup canned pumpkin puree
\n– 1 medium zucchini, grated
\n– 1\/4 cup unsalted butter, softened
\n– 1 large egg
\n– 1 teaspoon vanilla extract<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, oats, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
\n3. In a large bowl, combine pumpkin puree, zucchini, butter, egg, and vanilla extract. Stir until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-15 minutes or until lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-15 minutes<\/p>\n

Zucchini Snickerdoodle Cookies<\/h2>\n

Zucchini Snickerdoodle Cookies
\nThese unique cookies combine the flavors of snickerdoodles with the subtle sweetness of zucchini, creating a delicious treat that’s perfect for any occasion.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup rolled oats
\n– 1\/4 cup granulated sugar
\n– 1\/4 cup unsalted butter, softened
\n– 1\/2 cup grated zucchini
\n– 2 teaspoons baking soda
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon salt
\n– Snickerdoodle topping (see below)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, oats, sugar, and baking soda.
\n3. In a large bowl, combine butter, zucchini, vanilla extract, cinnamon, and salt. Mix until smooth.
\n4. Gradually add dry ingredients to wet ingredients and mix until combined.
\n5. Roll dough into balls, about 1 inch in diameter. Place on prepared baking sheet, leaving space between each cookie.
\n6. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\n

Snickerdoodle Topping:<\/strong><\/p>\n

– Mix together 2 tablespoons granulated sugar and 1\/2 teaspoon ground cinnamon. Sprinkle over cookies during last 5 minutes of baking.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Maple Cinnamon Zucchini Cookies<\/h2>\n

Maple Cinnamon Zucchini Cookies
\nThese chewy cookies combine the natural sweetness of maple syrup with the warmth of cinnamon and the moisture of zucchini, creating a deliciously unique treat.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup rolled oats
\n– 1\/2 cup packed brown sugar
\n– 1\/4 cup pure maple syrup
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/2 cup grated zucchini
\n– 1\/2 cup unsalted butter, softened
\n– 1 large egg
\n– 1 teaspoon vanilla extract<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, oats, brown sugar, baking powder, and cinnamon.
\n3. In a large bowl, combine maple syrup, zucchini, butter, egg, and vanilla extract. Stir until smooth.
\n4. Add the dry ingredients to the wet ingredients and mix until just combined.
\n5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-14 minutes or until lightly golden.
\n7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Coconut Macaroons<\/h2>\n

Zucchini Coconut Macaroons
\nThese chewy macaroons get a boost of moisture and flavor from grated zucchini, making them perfect for a sweet treat or snack. With only a few ingredients and minimal effort, you’ll be enjoying these delicious bites in no time!<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 1\/2 cups unsweetened shredded coconut
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1\/2 cup grated zucchini (about 1 medium-sized zucchini)
\n– 1 teaspoon vanilla extract
\n– Pinch of salt<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 325\u00b0F (165\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, combine coconut, sugar, and salt.
\n3. In a large bowl, whisk together butter, eggs, zucchini, and vanilla extract.
\n4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
\n5. Drop rounded tablespoonfuls of mixture onto prepared baking sheet.
\n6. Bake for 18-20 minutes or until lightly golden brown.
\n7. Remove from oven and let cool on wire rack.<\/p>\n

Cooking Time:<\/strong> 18-20 minutes<\/p>\n

Peanut Butter Zucchini Cookies<\/h2>\n

Peanut Butter Zucchini Cookies
\nMoist and flavorful cookies that combine the natural sweetness of zucchini with the richness of peanut butter.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup creamy peanut butter
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup grated zucchini
\n– 1 large egg
\n– 1 teaspoon vanilla extract
\n– Salt to taste
\n– Optional: chopped peanuts or chocolate chips for added texture and flavor<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, sugar, and salt.
\n3. In a large bowl, cream together butter and peanut butter until smooth. Beat in egg and vanilla extract.
\n4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated zucchini.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-14 minutes or until lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Banana Chocolate Chip Cookies<\/h2>\n

Zucchini Banana Chocolate Chip Cookies
\nCombine the natural sweetness of bananas with the subtle flavor of zucchini and the richness of dark chocolate chips for a unique cookie experience. These soft and chewy treats are perfect for a snack or dessert.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 2 ripe bananas, mashed
\n– 1 medium zucchini, grated
\n– 1\/2 cup unsalted butter, softened
\n– 1 cup brown sugar
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 1 3\/4 cups all-purpose flour
\n– 1 teaspoon baking soda
\n– 1\/4 teaspoon salt
\n– 1 cup dark chocolate chips<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, whisk together mashed bananas, grated zucchini, and sugar until well combined.
\n3. Add softened butter and mix until smooth.
\n4. Beat in eggs and vanilla extract.
\n5. Gradually add flour, baking soda, and salt; mix until just combined.
\n6. Stir in chocolate chips.
\n7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
\n8. Bake for 12-14 minutes or until lightly golden brown.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Apple Cinnamon Cookies<\/h2>\n

Zucchini Apple Cinnamon Cookies
\nThese moist and flavorful cookies combine the sweetness of apples and cinnamon with the surprise ingredient of zucchini, adding natural moisture and nutrition.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 2 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1 large apple, peeled and chopped
\n– 1 medium zucchini, grated
\n– 1 tsp ground cinnamon
\n– 1\/4 tsp baking powder
\n– 1\/4 tsp salt
\n– Optional: chopped walnuts or pecans for added texture<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, sugar, and cinnamon.
\n3. In a large bowl, combine butter, apple, zucchini, and vanilla extract. Mix until smooth.
\n4. Add the dry ingredients to the wet ingredients and mix until just combined.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Raisin Walnut Cookies<\/h2>\n

Zucchini Raisin Walnut Cookies
\nMoist and flavorful, these cookies are a perfect treat for any time of the year. The combination of zucchini, raisins, and walnuts creates a deliciously complex flavor profile that’s sure to please.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup rolled oats
\n– 1\/2 cup brown sugar
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1 large egg
\n– 1\/2 cup grated zucchini
\n– 1\/4 cup raisins
\n– 1\/2 cup chopped walnuts
\n– 1 teaspoon baking powder
\n– Salt to taste<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, oats, brown sugar, and granulated sugar.
\n3. In a large bowl, cream together butter and egg. Add grated zucchini and mix until combined.
\n4. Gradually add dry ingredients to wet ingredients and stir until a dough forms.
\n5. Fold in raisins and walnuts.
\n6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
\n7. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Gingerbread Cookies<\/h2>\n

Zucchini Gingerbread Cookies
\nZucchini Gingerbread Cookies: A Delicious Twist on a Classic Treat!<\/p>\n

These soft and spicy cookies are the perfect way to use up your summer zucchini surplus, with a hint of warm ginger spice. <\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup whole wheat flour
\n– 1\/2 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1\/4 cup honey
\n– 2 large eggs
\n– 1 medium zucchini, grated (about 1 cup)
\n– 2 teaspoons crystallized ginger, finely chopped
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon baking soda
\n– Salt to taste
\n– Decorations of your choice (walnuts, chocolate chips, or crystallized ginger)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, whisk together flours, sugar, and honey until well combined.
\n3. Add softened butter, eggs, grated zucchini, chopped ginger, cinnamon, and baking soda. Mix until a dough forms.
\n4. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, about 2 inches apart.
\n5. Bake for 10-12 minutes or until edges are lightly golden.
\n6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.<\/p>\n

Cooking Time:<\/strong> 10-12 minutes<\/p>\n

Zucchini Mint Chocolate Cookies<\/h2>\n

Zucchini Mint Chocolate Cookies
\nThese unique cookies combine the sweetness of chocolate with the freshness of mint and the subtle flavor of zucchini, making them a perfect treat for warm weather.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup all-purpose flour
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup packed dark brown sugar
\n– 1 large egg
\n– 1\/2 cup grated zucchini
\n– 1 tablespoon freshly squeezed mint leaves
\n– 1 teaspoon vanilla extract
\n– 1 cup semisweet chocolate chips<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, sugar, and brown sugar.
\n3. Add softened butter, egg, grated zucchini, mint leaves, and vanilla extract. Mix until combined.
\n4. Stir in chocolate chips.
\n5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n6. Bake for 12-14 minutes or until lightly golden.
\n7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.<\/p>\n

Cooking Time:<\/strong> 12-14 minutes<\/p>\n

Zucchini Blueberry Oat Cookies<\/h2>\n

Zucchini Blueberry Oat Cookies
\nMoist and flavorful, these cookies combine the goodness of zucchini, blueberries, and oats to create a unique snack. Perfect for a quick pick-me-up or as a healthy addition to your lunchbox.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup rolled oats
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1 large egg
\n– 1\/2 cup grated zucchini
\n– 1 cup fresh or frozen blueberries
\n– 1 tsp vanilla extract
\n– Pinch of salt<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together oats, flour, and sugar.
\n3. In a large bowl, combine butter, egg, zucchini, blueberries, and vanilla extract. Mix until smooth.
\n4. Add the dry ingredients to the wet mixture and stir until combined.
\n5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n6. Bake for 12-15 minutes or until lightly golden.
\n7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.<\/p>\n

Cooking Time:<\/strong> 12-15 minutes<\/p>\n

Zucchini Pecan Shortbread Cookies<\/h2>\n

Zucchini Pecan Shortbread Cookies
\nThese buttery shortbread cookies are infused with the sweetness of zucchini and the crunch of pecans, making them a perfect treat for warm weather gatherings.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup (2 sticks) unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup confectioners’ sugar
\n– 2 cups all-purpose flour
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 medium zucchini, grated (about 1 cup)
\n– 1\/2 cup chopped pecans
\n– Vanilla extract (optional)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, cream butter and sugars until light and fluffy.
\n3. Add flour, baking powder, and salt; mix until just combined.
\n4. Stir in grated zucchini and chopped pecans.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 1 inch apart.
\n6. Bake for 18-20 minutes or until edges are lightly golden.
\n7. Remove from oven and let cool on wire rack.<\/p>\n

Cooking Time:<\/strong> 18-20 minutes<\/p>\n

Zucchini Honey Cookies with Lemon Glaze<\/h2>\n

Zucchini Honey Cookies with Lemon Glaze
\nThese refreshing cookies combine the natural sweetness of zucchini and honey with a burst of citrusy lemon glaze, perfect for warm weather gatherings.<\/p>\n

Ingredients:<\/strong><\/p>\n

– 1 cup grated zucchini
\n– 1\/2 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1\/2 cup honey
\n– 2 large eggs
\n– 2 cups all-purpose flour
\n– 1 tsp baking powder
\n– 1\/2 tsp salt
\n– Lemon glaze (recipe below)<\/p>\n

Instructions:<\/strong><\/p>\n

1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Add honey and eggs; mix well.
\n4. Stir in zucchini and flour mixture until just combined.
\n5. Drop by tablespoonfuls onto prepared baking sheet. Bake for 12-14 minutes or until lightly golden.<\/p>\n

Lemon Glaze:<\/strong><\/p>\n

1. Whisk together 1 cup powdered sugar, 2 tbsp freshly squeezed lemon juice, and 1\/4 tsp salt.
\n2. Drizzle over cooled cookies before serving.<\/p>\n

Summary<\/h2>\n

Get ready to indulge in a sweet treat that’s also good for you! This article features 20 delicious zucchini cookie recipes perfect for healthy snacking. From classic chocolate chip to creative flavors like pumpkin spice and maple cinnamon, there’s something for everyone. These cookies are packed with nutritious ingredients like whole wheat flour, rolled oats, and coconut sugar. Plus, they’re soft, chewy, and utterly irresistible. Whether you’re a health-conscious baker or just looking for a tasty treat, these zucchini cookie recipes are sure to satisfy your sweet tooth.<\/p>\n","protected":false},"excerpt":{"rendered":"

Are you looking for a sweet and healthy snack that’s perfect for any time of day? Look no further than these amazing zucchini cookies! Shredded … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/posts\/3087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/comments?post=3087"}],"version-history":[{"count":1,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/posts\/3087\/revisions"}],"predecessor-version":[{"id":3088,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/posts\/3087\/revisions\/3088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/media\/2719"}],"wp:attachment":[{"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/media?parent=3087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/categories?post=3087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/justlovecooking.com\/wp-json\/wp\/v2\/tags?post=3087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}