Let’s be real—if you’ve never had a Zucchini Cookie, you might be side-eyeing this recipe right now. But trust me, these cookies are a total surprise hit. They’re soft, chewy, slightly spiced, and packed with texture from oats, coconut, and just a hint of sweetness from dried cranberries. Oh—and they smell like the coziest kitchen ever while they’re baking.

They’re like carrot cake and oatmeal cookies had a delicious little baby, and zucchini just snuck in quietly, adding moisture without stealing the spotlight. These are the kind of cookies you feel good about munching on with your morning coffee and sneaking as a midnight snack. Seriously, don’t knock ’em till you try ’em.

Why You’ll Love This Recipe

• Soft, chewy, and packed with texture
• A sneaky way to use up zucchini (you won’t even taste it!)
• Loaded with oats, coconut, carrots, and cranberries
• Perfectly spiced and just sweet enough
• No chill time—bake and enjoy right away!

Ingredients

Dry Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Add-Ins

• 1 cup old-fashioned oats
• 1 cup grated zucchini, drained and squeezed dry
• ½ cup shredded carrots
• ½ cup shredded sweetened coconut
• ½ cup dried cranberries

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a separate large mixing bowl, beat the softened butter until creamy. Add in both sugars and beat until fluffy and light.

Step 4: Add Eggs and Vanilla

Mix in the eggs, one at a time, and then stir in the vanilla extract until well combined.

Step 5: Combine Wet and Dry

Gradually add the flour mixture to the wet ingredients, beating on low speed just until everything is incorporated.

Step 6: Prepare the Veggies

Grate the zucchini and carrots using the fine side of your grater. Squeeze the excess moisture out of the zucchini using paper towels or a clean dish towel. (This step is key to avoiding soggy cookies!)

Step 7: Fold in the Good Stuff

Stir in the oats, zucchini, shredded carrot, coconut, and cranberries. The dough will be thick and hearty—just the way we like it.

Step 8: Scoop and Bake

Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops just begin to turn golden.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. Then go ahead—grab one warm and cozy, and enjoy your new favorite cookie surprise.

Tips for Perfect Cookies

• Don’t skip draining the zucchini—it keeps the texture just right.
• For even more flavor, toast the coconut before adding.
• Swap cranberries for raisins or mini chocolate chips if you like.
• These freeze beautifully—stash some away for later!

FAQs

Do I really need to squeeze the zucchini?
Yes! Too much moisture will make the cookies soft in a bad way. A quick squeeze is all it takes.

Can I make them gluten-free?
Try swapping the flour for a 1:1 gluten-free blend and be sure to use certified gluten-free oats.

How should I store them?
Keep them in an airtight container at room temperature for 3–4 days, or refrigerate for longer freshness.

Conclusion

These Zucchini Cookies are sweet little bundles of wholesome, chewy joy. Whether you’re sneaking veggies into dessert or just craving something that tastes like a hug, these cookies deliver every time. They’re perfect for lunchboxes, lazy weekends, or whenever your sweet tooth wants something a little unexpected (but totally delicious).

So roll up your sleeves, grate that zucchini, and bake a batch of cookies that’ll surprise you in the best way.

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Watch How to Make Zucchini Cookies