Zucchini Cookies


Since I had 2 small zucchini’s leftover after baking zucchini muffins the other day, I decided to bake some zucchini cookies! (even though I’ve been dying to make some pumpkin desserts but since it’s only August I have decided to wait until… at least September 1st. 😉 ) Zucchini will have to do in the meantime.

I’ve made these cookies before and they are normally gone by the next day. They are soo tasty. They taste more like a spice-cake and have a cake-like consistency.


NOTE: You can also use this recipe to make the most delicious mini zucchini cake muffins! All you have to do is spray/grease the muffin pans, and drop about 2 tablespoons worth of batter into each well. You will end up with the moistest zucchini cake muffins. 🙂

(makes 24-30 cookies)

1/2 cup unsalted butter at room temperature
1 cup sugar
1 egg
1 cup of finely grated zucchini – cut the ends off, and grate zucchini on the large holes of a box grater, afterwards transfer grated zucchini to a cutting board, and chop
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup finely chopped pecans

For the Glaze:

1 cup icing sugar, sifted
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract


1. Preheat oven to 370F. Spray 2 baking sheets with nonstick cooking spray.

2. In the bowl of a stand mixer (fitted with the paddle attachment) or with an electric hand mixer – beat the butter and sugar until light and fluffy. Slowly beat in egg, zucchini, lemon zest and vanilla.

3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon & salt. Stir flour mixture into wet ingredients until just combined. Fold in pecans.

4. Use a medium cookie scoop (1 ½ tablespoons) drop dough onto cookie sheets, making sure to leave a few inches in between cookies. Note: These cookies spread quite a lot, don’t worry!

5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove cookies from pans and transfer to wire racks to cool.

6. While cookies are still warm, use your favorite cookie cutter to create perfectly shaped cookies. I just used a good ole circle cutout. Note: You don’t have to do this step.. the cookies are fine on their own. This is just to make them look prettier as they will be quite large!

6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Lightly drizzle the glaze over cooled cookies.


Natasha xo


One thought on “Zucchini Cookies

  1. Pingback: New Age Bird’s Nest Cookies | jittery cook

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