Zucchini Cookies
Soft, thick, and warmly spiced, these zucchini cookies are a great way to use up fresh zucchini. Topped with a simple vanilla glaze, they’re like mini zucchini breads in cookie form.
Servings: 24 cookies
Calories: 135kcal
Cost: 2
Equipment
- mixing bowls
- electric mixer
- whisk
- parchment paper
- baking sheets
- grater for zucchini
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 cup finely shredded zucchini, packed and patted dry
- 1 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- ¼ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in shredded zucchini.
- Scoop dough onto prepared baking sheets. Bake 11–13 minutes until edges are lightly golden.
- Allow to cool completely before glazing.
- In a bowl, whisk together powdered sugar, milk, and vanilla to form a glaze. Drizzle over cooled cookies.
Notes
Pat the zucchini dry after grating to avoid excess moisture. Add nuts or raisins for extra texture. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.