Zucchini Cookie Recipe – Easy and Soft Zucchini Cookies Recipe

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Time for another yummy zucchini recipe to use up all that abundance! This recipe for Zucchini Cookies was something my granny used to make. Your family will just love this soft Zucchini Cookie Recipe!

Time for another yummy zucchini recipe to use up all that abundance! This recipe for Zucchini Cookies was something my granny used to make. Your family will just love this soft Zucchini Cookie Recipe!

Zucchini Cookie Recipe

When I was growing up I used to eat meals and snacks at my grandma’s house often. Why? Well, she was my next-door neighbor. I’m afraid we pestered my grandma quite often but I know that one of the ways she could always get us to stop bugging her and find something else to do would be to feed us and send us on our way.

Not that we were always hungry, we just liked what Granny was baking! A while back I shared with you her recipe for Homemade Pumpkin Pie. That’s still one of my very favorites. My Granny wasn’t one to share her recipes though, she hardly even wrote them down. So when I called my aunt a while ago to see if she happened to have Granny’s Zucchini Cookie recipe (my Granny passed away in 2011) I knew it was a long-shot.

But as it turned out, she not only had the recipe she had 2 different versions! Below is the version I remember Granny making.

Of course, if you have a garden you always have zucchini coming out your ears. And you can freeze zucchini or can zucchini to save it for later months when you actually don’t want to just toss it to the chickens.

I like to use my zucchini to make Zucchini Brownies (or in my case, Gluten Free Zucchini Brownies) or Zucchini Bread. Or we just fry them up in butter and eat. (Or make Zucchini Cakes…so many choices!) But after today you will have a new recipe to add to your collection. And I hope you like this recipe for Zucchini Cookies as much as I did when I was growing up.

quick zucchini recipes
4.5 from 2 votes
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Zucchini Cookie Recipe

Ingredients

  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded zucchini
  • 2 1/2 cups flour you could also sub this for gluten free all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon optional
  • 1/2 teaspoon salt
  • 1/3 cup mini chocolate chips

Instructions

  1. Mix together the butter, sugar, egg, and vanilla.
  2. Add in the zucchini.
  3. Add in the dry ingredients, stir in the chocolate chips last.
  4. Drop by teaspoonful onto a greased cookie sheet. Bake at 350F degrees for 15 minutes or until just slightly brown.

zucchini cookie recipe

These cookies have a pure and simple taste. They are soft and bready. (So if you want a crunchy cookie these are not for you!) My kids love them for something a little different and they never complain when I add zucchini to recipes. Especially not when it’s a yummy cookie recipe like this one!

Get even more Quick Zucchini Recipes!


Recipe Binder PagesLooking for a way to organize your recipes that you write down or print online? That’s exactly what these Old Fashioned Recipe Binder Pages are for!


Have you ever made any zucchini cookie recipes? What is your favorite recipe with zucchini? Have you tried this Zucchini Cookie Recipe yet?

merissabio

This recipe for Zucchini Cookies was originally published on Little House Living in March 2013. It has been updated as of July 2020.

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31 Comments

  1. When I was a kid, zucchini was only for zucchini bread :p As an adult, though, I have experimented with zucchini and I love it many ways–raw, sauteed, baked, roasted, in soups and stews, in desserts. I will pretty much eat zucchini any way you can cook it and so will my kids 🙂 My parents think we are a bit crazy 😉

    My favorite way to eat zucchini is during the summer, fresh out of the garden and sauteed with garlic and onions and tomatoes and chicken and tossed with homemade pesto sauce 🙂

  2. I love Zucchini and these look delicious. I will make these asap.
    One question… the recipe just says 1 1/2 Zucchini so I am assuming it is grated and not chopped? correct?___
    Thanks,
    Sherry

    1. Just click the green button near the bottom of the post that says “Print” to print out the recipe. You can delete the images off your printable page that pops up too so you don’t waste ink.

  3. I just made these, and they are SO GOOD!! I used about a cup of semisweet chocolate chips, because that’s what I had on hand. Thanks for sharing!!

  4. Thanks for the recipe! I’ve made these twice now and even the 3-year-olds love them. “Mmm mommy! So delicious!”

  5. I made these tonight, and they turned out delicious!!!!! Even my husband said he couldn’t taste the zucchini 🙂

  6. These were a total flop with gluten free flour, FYI. I ruined almost an entire block of Kerrygold butter…I would get a batch out of the oven and they would turn to powder in my mouth, so I would add an egg, then I would try that batch, add another egg…we will eat them because we don’t want to waste them, but I think I will just add zucchini to a regular GF cookie recipe next time…

  7. I am making these cookies as I type this. My first sheet didn’t get done in 15 minutes so I gave them more time. Are they supposed to get brown on top? The cookies have a great flavor and are delicious. Thank you for sharing your recipe.

  8. Do you have a recipe for the batter to fry Zucchini. I don’t like garlic. Just plain fried Zucchini . Thank you Barb

    1. When I was growing up we would simply dip the slices of zucchini in egg and then in a flour + salt +spices mixture or a breadcrumb mixture and then fry it.

  9. I just made these and they are so yummy! I didn’t have vanilla so I used almond extract instead, and added just a little more zucchini and chips. The kids are gobbling them up! Thank you!

  10. These are my favorite recipe. Found this a couple years ago and it’s amazing. Love how soft and tender they are. I add extra flour to keep the dough firm so the cookies don’t flatten. Thank you for the best cookie recipe I now own.

    1. How much extra flour did you add? I just made them…they taste good but every one flattened out and look nothing like the picture!

  11. 4 stars
    I just made these and they are quite yummy! I made them gluten free with great value gluten free flour and they came out perfect. I did add an extra small handful of mini chips! I also let the dough rest for 30 min.before baking and they kept their shape and were not gritty at all. Just another flour option for people out there. Thanks for a great recipe!!

  12. Hi Merissa, do you squeeze the zucchini before adding to recipe?
    Or just shred and add without squeezing?
    Thank you.