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Soft zucchini cookies on a plate garnished with chocolate chips and mint leaves

Soft Zucchini Cookies

Delightful soft and chewy cookies made with zucchini, perfect for sneaking veggies into your diet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
Wet Ingredients
  • 1/2 cup Unsalted Butter Softened to room temperature
Add-Ins
  • 1 cup Grated Zucchini Excess moisture squeezed out
  • 1 cup Chopped Walnuts Optional, for crunch
  • 1 cup Raisins Optional, for sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the grated zucchini until well combined.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in chopped walnuts and raisins, if using.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are soft, and the addition of walnuts and raisins provides extra texture and flavor. They can be stored in an airtight container for up to a week.