But surely, these Zucchini Cookies Recipe will add a healthy twist to your next batch of cookies. Full of veggies and mouthwatering flavor, these cookies have reduced added sugars and are allergy-friendly. This may turn out to be the go-to recipe for reducing excess zucchini while keeping sweet cravings at bay.

I love to add fresh veggies to a recipe-they bring moisture and flavor-and zucchini is fantastic for these soft-baked cookies. This is one of my favorite ways to use up extra zucchini-especially from a bountiful summer garden or an extra one from the store. These zucchini cookies are perfect as a snack or dessert for kids to enjoy, combined with oats, pantry staples, and mini chocolate chips.. They’re soft and chewy, nice for little ones to gnaw on, with slightly crispy edges when fresh-baked that then soften as they cool. Best of all, you don’t need any special equipment—just a bowl and a spoon! (You might also like my Zucchini Carrot Muffins, Zucchini Tots, Healthy Oatmeal Cookies, Baby Cookies, and Sweet Potato Teething Biscuits.)

How To Make Zucchini Cookies Recipe And Use Ingredients

Whole wheat flour: Adding whole wheat flour is awesome because it provides a wholesome base that helps to weigh against the high amount of moisture coming from other ingredients.

Oats: Add either quick oats or oat flour for additional nutrition and texture similar to a soft oatmeal cookie.

Shredded Zucchini: These cookies truly don’t shine without the star of this recipe. Shred with a box or handheld grater. Remove as much moisture as possible. You can make the whole operation smooth and hassle-free by putting the shredded zucchini in a clean kitchen towel or mesh produce bag and squeezing.

Applesauce: Provides the cookies with their natural sweetness. I use unsweetened applesauce, and these cookies are pretty healthy.

Coconut oil: Increase richness and will help cookies to stick together. Unsalted butter is equally good in the place of coconut oil.

Mini Chocolate Chips or Raisins: Add flavour and sweetness. Another one of the excellent options is white chocolate chips.

Step-by-Step Instructions

Grate and Dry the Zucchini: Start by grating the zucchini, then squeeze out as much moisture as possible. This step helps prevent the cookies from becoming too soggy.

Prepare Ingredients: Gather all your dry ingredients, such as whole wheat flour and oats, along with your wet ingredients like coconut oil, applesauce, and grated zucchini.

Mix the Dough: Combine the wet and dry ingredients in a medium bowl until just mixed. Avoid overmixing to maintain the ideal texture for your cookies.

Portion and Bake: Use a mini cookie scoop or measuring spoon to drop dough onto the baking sheet. Bake until the edges are golden and the centers are set, following your recipe’s guidelines.

Tips for Making Zucchini Cookies Recipe

Squeezing out excess moisture: Once the zucchini is grated, squeeze it as dry as possible in a clean kitchen towel or mesh produce bag. This will ensure your cookies do not get soggy and gives the perfect texture to them.

Use Whole Wheat Flour: Using whole wheat flour gives us a healthy base and balances out the moisture in zucchini, thus yielding a deliciously good combination of fiber with a nutty taste to these cookies.

Choose the Right Oats: Quick oats or oat flour yield the best result in terms of texture along with nutrients. If you use rolled oats, you absolutely can run them through your food processor, and that way you get an easily used granulated powder much like oat flour.

Sweetness: You will have natural sweetness from unsweetened applesauce. For a sweeter cookie, consider adding a hint of honey or maple syrup.

Moisture and Binding: Coconut oil or unsalted butter binds all ingredients together and adds richness. Make sure to melt coconut oil before mixing the it into an evenly distributed consistency.

Mix-ins: Add mini chocolate chips, raisins, or white chocolate chips for additional flavor and texture. You may also try mix-ins nuts or dried fruit.

Do not Overmix: Combine the ingredients just until they are mixed, and do not overwork the dough as this causes the biscuits to end up hard.

Baking Time: Be watching the cookies during their baking time. These should just be crisped on the edges and still soft in the middle. They quickly dry out if overbaked.

Cooling: Allow the cookies to cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. In this manner, they will set fully and have less likelihoods of breaking.

To store: Place cookies inside an airtight container and at room temperature. The shelf life of the cookies is up to 5 days.. To store longer, freeze them in a zip-top freezer bag for up to 3 months.

FAQS

1. I can use other types of flour instead of whole wheat flour? Sure. I can substitute whole wheat flour with all-purpose flour or gluten-free flour. The nutty taste and extra fiber are nice benefits of using whole wheat flour, but other flours can be used; the consistency will vary a bit with all-purpose flour.

2.Can I substitute the coconut oil with some other kind of oil or fat?Yes, you may substitute coconut oil with unsalted butter or any other vegetable oil; it will work perfectly well though as it has a slight coconut flavor to it.

3. How can I prevent sogginess with my zucchini cookies? One thing is for sure, and that is the moisture from the grated zucchini. You just try to squeeze out as much moisture as possible from the grated zucchini before putting it in dough so that cookies don’t become soggier.

4. Can I make this recipe using frozen zucchini? Absolutely. Thawing it completely and squeezing out the excess moisture before adding it to other ingredients would do the trick.

5. I don’t have mini chocolate chips. Can I still use them? You can definitely use regular chocolate chips, white chocolate chips, or even raisins. Or you can omit them altogether and substitute chopped nuts for a different texture.

6. Can cookies be made with no eggs? Yes, you may use a store-bought egg substitute or add the equivalent of an egg by replacing ¼ cup of milk with the egg. Expect that the texture will be mushier if there are no eggs.

7. How should I store these cookies?Keep in an airtight container at room temperature for up to 5 days or freeze in a zip-top freezer bag for up to 3 months.

8.Do I need to use rolled oats, or could I use quick oats?Yes, you can use the quick oats also. It will give the cookies a finer texture, like oat flour.

9. How can I make these cookies healthier? Sugar content can easily be reduced, or alternatives like honey or maple syrup can be used instead of added sugar for a more natural sweetness. These cookies can also incorporate nuts or seeds for added nutrition.

10. To get a chewier cookie, bake a little under and let it cool on the sheet. That way, they’re just done so that they set with their soft chewy texture.