There’s something about a soft, cake-like cookie that feels just like a warm hug, isn’t there? I originally created these healthy zucchini cookies as my go-to comfort food for cozy afternoons, but I’ve found they shine even brighter during the festive season. If you’re diving into holiday baking and looking for unique Christmas cookies that stand out, this is your recipe. They make a wonderful addition to your list of Christmas dessert ideas, offering a wholesome twist everyone loves.
Whenever I think about simple Christmas snacks for a gathering or lovely holiday treats to package for friends, these easy zucchini cookies always come to mind. They’re wonderfully soft, subtly sweet, and a delicious way to enjoy a vegetable without even noticing it. Whether you’re brainstorming Christmas baking ideas or just need a batch of easy Christmas treats that come together without fuss, this recipe is a joy to make.
So, if you’re ready to fill your kitchen with the scent of something special, let’s bake. These healthy zucchini cookies are the perfect blend of nourishing and indulgent, making them a festive favorite you can feel good about sharing.
Love Healthy Zucchini Cookies? So do we! If you're into Christmas Cookie or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Healthy Zucchini Cookies
- Secretly wholesome: Zucchini adds moisture without a strong veggie flavor.
- Pure comfort texture: Soft, cake-like, and pillowy—never dry or crumbly.
- Wonderfully versatile: Easy to customize with chocolate chips, nuts, or dried fruit.
- Freezes perfectly: Make a big batch and enjoy a fresh cookie anytime.
Ingredients & Tools
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1 ¾ cups whole wheat pastry flour or all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup coconut oil, melted (or unsalted butter)
- ½ cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- ½ cup rolled oats
- ½ cup mix-ins like chocolate chips, raisins, or chopped walnuts
Tools: Mixing bowls, box grater, kitchen towel or paper towels, baking sheet, parchment paper.
Notes: The quality of your ingredients really shines here. Using a good maple syrup and fresh spices makes a world of difference. And don’t skip the step of squeezing the zucchini—it’s the secret to the perfect cookie texture, not a soupy batter.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 3 g |
| Fat: | 7 g |
| Carbs: | 19 g |
| Fiber: | 2 g |
Serves: 18 | Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins
Before You Start: Tips & Ingredient Notes
- Don’t skip the zucchini squeeze! This is the single most important step. Grating the zucchini releases a lot of water. If you don’t squeeze it out thoroughly, your cookie dough will be too wet, leading to flat, spread-out cookies that steam instead of bake.
- What’s the best flour to use? Whole wheat pastry flour is my top choice—it gives a lovely, light whole-grain flavor and tender crumb. All-purpose flour works perfectly too for a more classic cookie texture. I wouldn’t recommend a dense whole wheat flour here.
- Can I use a different sweetener? Absolutely. Maple syrup and honey are my go-tos for their flavor, but agave nectar will work as well. Just note that liquid sweeteners contribute to the soft, cake-like texture.
- Get creative with your mix-ins. This is where you make the recipe your own. Dark chocolate chips are a classic, but chopped pecans, dried cranberries, or even shredded coconut would be delightful. A little goes a long way!
How to Make Healthy Zucchini Cookies
Step 1: First, prepare your zucchini. Grab a box grater and shred one medium zucchini—you don’t need to peel it. You’re aiming for about one packed cup. Now, this is crucial: place the grated zucchini in a clean kitchen towel or a few layers of paper towels. Twist and squeeze over the sink with all your might. You’ll be amazed at how much liquid comes out. You want the zucchini to be as dry as possible. This prevents a soggy cookie and ensures they bake up perfectly.
Step 2: Whisk your dry ingredients. In a medium bowl, add your flour, baking soda, salt, cinnamon, and nutmeg. Give this a good whisk. You’re not just combining them; you’re aerating the flour a little and making sure the baking soda is evenly distributed. This is what gives you a consistent rise and flavor in every single bite. Set this bowl aside for now.
Step 3: Combine the wet ingredients. In a larger mixing bowl, whisk together the melted (and slightly cooled) coconut oil and your maple syrup. Whisk until they’re fully emulsified—it should look smooth and glossy. Then, crack in the egg and add the vanilla extract. Whisk again until the mixture is pale and well-combined. You’ll notice it thickens up just a bit.
Step 4: Bring it all together. Now, pour your prepared dry ingredients into the wet mixture. Use a spatula to fold everything together. Be gentle—you just want to mix until no large pockets of flour remain. It’s okay if it’s a bit shaggy. Then, fold in your squeezed-dry zucchini, the rolled oats, and your chosen mix-ins. The dough will be quite thick and moist.
Step 5: Scoop and bake. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or two spoons, portion out tablespoon-sized mounds of dough onto the sheet, spacing them about 2 inches apart. They don’t spread a huge amount, but they need a little room to breathe. You can gently flatten the tops just a touch with your fingers or the back of a spoon.
Step 6: Bake to perfection. Slide the baking sheet into your preheated oven and bake for 10-12 minutes. You’re looking for the edges to be just lightly golden brown and the tops to look set. The center might still seem a tiny bit soft—that’s perfect! They will continue to cook as they cool on the sheet. This is the key to a soft, not dry, cookie.
Step 7: The most important step: let them cool. I know it’s tempting, but you have to let them rest on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and finish setting. If you move them too soon, they might fall apart. Patience is a virtue, especially in baking!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Reviving: Thaw at room temperature or microwave for 10 seconds.
Serving Suggestions
Complementary Dishes
- A bowl of fresh fruit salad — The bright, juicy acidity of berries and melon cuts through the warm spice of the cookies beautifully, creating a wonderfully balanced snack or light breakfast.
- A sharp cheddar cheese plate — This might sound unusual, but the sweet and savory combination is fantastic. A bite of cookie followed by a bite of sharp cheese is a surprisingly elegant pairing.
- Greek yogurt with a drizzle of honey — For a protein-packed breakfast, crumble a cookie over a bowl of thick Greek yogurt. It adds texture and sweetness, turning your yogurt into a real treat.
Drinks
- A hot cup of black coffee — The bitterness of the coffee is the perfect counterpoint to the sweet, spiced, and cake-like cookie. It’s a classic for a reason.
- A cold glass of milk — You can’t go wrong with this timeless duo. The creaminess of the milk complements the soft texture of the cookie perfectly.
- A chai tea latte — The warm spices in the chai echo the cinnamon and nutmeg in the cookies, creating a wonderfully cozy and harmonious flavor experience.
Something Sweet
- A small scoop of vanilla bean ice cream — For a real dessert, sandwich a small scoop of high-quality vanilla ice cream between two slightly warmed cookies. It’s an instant, wholesome-ish ice cream sandwich.
- A simple lemon glaze — Whisk together some powdered sugar and fresh lemon juice and drizzle it over the cooled cookies. The zingy lemon cuts the sweetness and adds a lovely tang.
- Dark chocolate for dipping — Simply melt some dark chocolate and dip half of each cookie in it. Let it set for a decadent, yet still relatively healthy, finish.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. I’ve messed this up before too, thinking a little squeeze was enough. It’s not. Excess water will steam in the oven, preventing the cookies from browning properly and making the texture gummy instead of soft and cakey. Really wring it out.
- Mistake: Overmixing the dough. Once you add the flour, switch to a spatula and fold gently. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. You want to mix just until everything is combined.
- Mistake: Using cold ingredients. Make sure your egg is at room temperature and your melted coconut oil has had a minute to cool. If the oil is piping hot, it can start to cook the egg when you mix them, which you definitely don’t want.
- Mistake: Overbaking. These cookies are best when they’re just set. They will continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look fully firm and golden all over in the oven, they’ll be dry by the time they cool.
Expert Tips
- Tip: Grate the zucchini finely. Using the small holes on your box grater will give you a more uniform texture that distributes beautifully throughout the cookie. Larger shreds can be a bit too prominent and watery.
- Tip: Chill the dough if it’s too soft. Depending on the moisture content of your zucchini, sometimes the dough can be a little sticky. If you’re having trouble scooping, just pop the bowl in the fridge for 15-20 minutes to firm up. It makes portioning so much easier.
- Tip: Add a pinch of orange zest. For a next-level flavor boost, add the zest of one orange to the wet ingredients. The citrus aroma plays incredibly well with the cinnamon and nutmeg, making the cookies smell and taste absolutely incredible.
- Tip: Use a cookie scoop for uniformity. This isn’t just for looks. Using a scoop ensures all your cookies are the same size, which means they’ll bake at the same rate. No more burnt little ones and undercooked big ones!
FAQs
Can I make these cookies vegan?
Yes, you absolutely can! For the egg, a “flax egg” works wonderfully here. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gels. Use that in place of the egg. Also, make sure to use maple syrup instead of honey to keep it vegan. The texture will be nearly identical—still soft and cake-like.
How should I store these zucchini cookies?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. They are quite moist, so I’d recommend placing a paper towel in the bottom of the container to absorb any excess moisture. For longer storage, they freeze exceptionally well for up to 3 months. Just thaw at room temperature or give them a quick 10-second zap in the microwave.
My cookies turned out flat. What happened?
This almost always comes down to two things: either your baking soda was old and lost its potency (check the expiration date!), or you didn’t squeeze enough water out of the zucchini. The excess moisture creates steam that causes the cookies to spread too much before they can set. Next time, be ruthless with that zucchini and use fresh leavener.
Can I use a different type of squash?
You can experiment! Yellow summer squash would work in exactly the same way. I wouldn’t recommend a denser, drier squash like butternut, as it won’t grate as easily or provide the same level of moisture. The key is a high-water-content summer squash to achieve that signature soft texture.
Do you taste the zucchini in the final cookie?
Honestly, not really. The zucchini’s main job here is to provide incredible moisture and a subtle, almost undetectable freshness. The dominant flavors are the warm cinnamon, nutmeg, vanilla, and whatever mix-ins you’ve chosen. It’s more about the texture it provides than a distinct vegetable taste.
Healthy Zucchini Cookies: A Soft, Cake-Like Healthy Snack
Healthy Zucchini Cookies are a soft, cake-like treat and the perfect easy Christmas treat. This wholesome zucchini cookie recipe is a delicious way to sneak in a serving of veggies.
Ingredients
For the Ingredients
-
1 cup grated zucchini (from about 1 medium zucchini)
-
1 ¾ cups whole wheat pastry flour or all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
½ cup coconut oil (melted (or unsalted butter))
-
½ cup maple syrup or honey
-
1 large egg
-
1 tsp vanilla extract
-
½ cup rolled oats
-
½ cup mix-ins like chocolate chips, raisins, or chopped walnuts
Instructions
-
First, prepare your zucchini. Grab a box grater and shred one medium zucchini—you don't need to peel it. You're aiming for about one packed cup. Now, this is crucial: place the grated zucchini in a clean kitchen towel or a few layers of paper towels. Twist and squeeze over the sink with all your might. You'll be amazed at how much liquid comes out. You want the zucchini to be as dry as possible. This prevents a soggy cookie and ensures they bake up perfectly.01
-
Whisk your dry ingredients. In a medium bowl, add your flour, baking soda, salt, cinnamon, and nutmeg. Give this a good whisk. You're not just combining them; you're aerating the flour a little and making sure the baking soda is evenly distributed. This is what gives you a consistent rise and flavor in every single bite. Set this bowl aside for now.02
-
Combine the wet ingredients. In a larger mixing bowl, whisk together the melted (and slightly cooled) coconut oil and your maple syrup. Whisk until they're fully emulsified—it should look smooth and glossy. Then, crack in the egg and add the vanilla extract. Whisk again until the mixture is pale and well-combined. You'll notice it thickens up just a bit.03
-
Bring it all together. Now, pour your prepared dry ingredients into the wet mixture. Use a spatula to fold everything together. Be gentle—you just want to mix until no large pockets of flour remain. It's okay if it's a bit shaggy. Then, fold in your squeezed-dry zucchini, the rolled oats, and your chosen mix-ins. The dough will be quite thick and moist.04
-
Scoop and bake. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or two spoons, portion out tablespoon-sized mounds of dough onto the sheet, spacing them about 2 inches apart. They don't spread a huge amount, but they need a little room to breathe. You can gently flatten the tops just a touch with your fingers or the back of a spoon.05
-
Bake to perfection. Slide the baking sheet into your preheated oven and bake for 10-12 minutes. You're looking for the edges to be just lightly golden brown and the tops to look set. The center might still seem a tiny bit soft—that's perfect! They will continue to cook as they cool on the sheet. This is the key to a soft, not dry, cookie.06
-
The most important step: let them cool. I know it's tempting, but you have to let them rest on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and finish setting. If you move them too soon, they might fall apart. Patience is a virtue, especially in baking!07
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