Zucchini is a simple vegetable, but it can make magic in baking. These Soft Zucchini Cookies Recipe taste sweet, light and very soft. They feel like little cake bites.
You will love the gentle flavor and the soft texture in every bite. This Soft Zucchini Cookies Recipe is perfect when you want a sweet treat without much work. Many people think zucchini is only for savory meals, but that is not true.
It adds moisture to baked goods and makes them very soft. That is why this Soft Zucchini Cookies Recipe always stays tender. You do not taste the zucchini at all. It only helps create the perfect soft cookie. In this blog, I will share my experience with this recipe and guide you through every step.
I will show you how to make Soft Zucchini Cookies, what tools you need and the Ingredients for Soft Zucchini Cookies. If you want an easy and tasty dessert, you will enjoy this recipe. It is simple, quick and great for any day.
My Experience With This Recipe
I first made these cookies when I had too much zucchini in my kitchen. I did not want to waste it. So I tried baking with it. I was surprised by how soft the cookies turned out.
They had a cake-like texture that melted in my mouth. The flavor was warm and sweet with a hint of cinnamon. My family loved them so much. Now I bake them many times each year. This recipe is easy, fun and always successful.
Recipe Card info
- Recipe Name: Soft Zucchini Cookies
- Servings: 18 cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Course: Dessert
- Cuisine: American
- Calories: 135 kcal per serving
Equipment List
- Mixing bowls
- Hand mixer or whisk
- Fine grater
- Baking sheets
- Parchment paper
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients You Need for Soft Zucchini Cookies
- 1 cup grated zucchini
- 1 cup sugar
- 1 egg
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
Instructions
- Prepare the zucchini
Wash the zucchini. Grate it finely. Press gently to remove extra water before mixing. - Cream the butter and sugar
Mix butter and sugar until smooth and light. Use a hand mixer for best results. - Add egg and vanilla
Add the egg and vanilla. Mix again until everything blends into a smooth mixture. - Combine dry ingredients
Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl. - Mix wet and dry bowls
Add dry ingredients into the wet bowl. Stir gently until the dough becomes thick and soft. - Add the grated zucchini
Fold the zucchini into the dough. Mix slowly so the dough stays soft and airy. - Scoop the cookie dough
Use a spoon to scoop small dough balls. Place them on a parchment-lined baking sheet. - Shape the cookies
Gently press the dough tops. Shape into round cookies for even and soft baking. - Preheat the oven
Heat the oven to 350°F. Make sure the oven is fully hot before baking. - Bake the cookies
Bake for 10 to 12 minutes. Remove when edges look light golden and centers stay soft. - Cool the cookies
Let the cookies cool on the baking sheet. Move them to a wire rack after five minutes.
Recipe Tips
- Squeeze the zucchini slightly to remove extra water. This keeps the dough from getting runny.
- Do not overmix the dough because it can make the cookies tough.
- Add chocolate chips or nuts if you want extra flavor and fun texture.
- Use fresh zucchini for best moisture and softness.
- Chill the dough for ten minutes if it feels too sticky.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 135 |
| Carbs | 20g |
| Protein | 2g |
| Fat | 6g |
Serving Suggestions
These cookies taste great warm or cool. You can serve them with tea, milk or coffee. They also pair well with vanilla ice cream because the soft texture balances the cold cream.
Kids love them in lunch boxes. They make a nice snack for work or school. You can also drizzle a little glaze on top for extra sweetness.
Best Sides To Serve With
Serve these cookies with fresh fruit like berries or apples. A warm drink like chai or hot chocolate also matches well.
If you want a simple dessert plate, add whipped cream or a scoop of yogurt. These soft cookies pair well with almost anything light and sweet.
Storage and Reheating Tips
Store the cookies in an airtight container. Keep them at room temperature for three days. If you want them to last longer, store them in the fridge for one week.
You can also freeze them for two months. To reheat, warm them in the microwave for ten seconds. They will become soft again.
Soft Zucchini Cookies Recipe
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1 egg
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
Instructions
Prepare the zucchini
- Wash the zucchini. Grate it finely. Press gently to remove extra water before mixing.
Cream the butter and sugar
- Mix butter and sugar until smooth and light. Use a hand mixer for best results.
Add egg and vanilla
- Add the egg and vanilla. Mix again until everything blends into a smooth mixture.
Combine dry ingredients
- Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl.
Mix wet and dry bowls
- Add dry ingredients into the wet bowl. Stir gently until the dough becomes thick and soft.
Add the grated zucchini
- Fold the zucchini into the dough. Mix slowly so the dough stays soft and airy.
Scoop the cookie dough
- Use a spoon to scoop small dough balls. Place them on a parchment-lined baking sheet.
Shape the cookies
- Gently press the dough tops. Shape into round cookies for even and soft baking.
Preheat the oven
- Heat the oven to 350°F. Make sure the oven is fully hot before baking.
Bake the cookies
- Bake for 10 to 12 minutes. Remove when edges look light golden and centers stay soft.
Cool the cookies
- Let the cookies cool on the baking sheet. Move them to a wire rack after five minutes.
Notes
- Squeeze the zucchini slightly to remove extra water. This keeps the dough from getting runny.
- Do not overmix the dough because it can make the cookies tough.
- Add chocolate chips or nuts if you want extra flavor and fun texture.
- Use fresh zucchini for best moisture and softness.
- Chill the dough for ten minutes if it feels too sticky.
FAQs about Soft Zucchini Cookies
1. Why use zucchini in cookies?
Zucchini makes the cookies very soft and moist without changing the flavor. It blends well into the dough and adds natural moisture that helps the cookies stay tender for days.
2. Do these cookies taste like zucchini?
No, they do not taste like zucchini at all. The spice and sugar cover the flavor well. The zucchini only adds moisture and softness, not taste.
3. Can I add chocolate chips to this recipe?
Yes, chocolate chips taste great in these cookies. They add sweetness and texture. Just fold them into the dough at the end without overmixing.
4. Can I make these cookies gluten free?
Yes, you can use a gluten-free flour blend. Choose a blend made for baking. The cookies will still be soft, but the texture may change slightly depending on the blend.
5. Why are my cookies too flat?
Flat cookies happen if the zucchini has too much water. Make sure to press out the extra liquid before mixing. You can also chill the dough for a firmer texture.
Conclusion
Soft Zucchini Cookies are simple, sweet and very soft. This Soft Zucchini Cookies Recipe is perfect when you want an easy treat that feels comforting.
The steps are simple, the ingredients are basic and the flavor is wonderful. If you want to learn how to make Soft Zucchini Cookies, this guide gives you everything. Try them today and enjoy every soft bite.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
