Zucchini Cookies

I cannot garden to save my life. Seriously, I kill mint. Those of you that garden know that mint is often deemed “unkillable”, if that’s even a word. Mint is in definitely not unkillable. I‘ve killed it – several times. But for some reason I always think my black thumb will turn a pretty shade of green every single Spring – that I’ll miraculously transform into some kind of amazing farmer. Well, folks that doesn’t happen – ever.

So I’m gardenless and pretty much herbless unless you count the pathetic cilantro and basil plants that Brian continuously has to revive on the deck. I’ve developed some serious garden envy, but Brian’s friend Corey – whom I affectionately refer to as “Husband #2”, brought me some pretty amazing vegetables from his garden. I use the word amazing because they were freaking gargantuan – like veggies on steroids.

I decided to tackle the zucchini first and ended up with enough from one vegetable to make three different zucchini recipes. And of course all three of those recipes were desserts – go figure, right?

The first recipe I’m going to share with you are these cute zucchini cookies that are infused with a bit of lemon zest and drizzled with a lemon glaze. Before you get worried about vegetables in your cookies, let me go on record as saying that the zucchini flavor is subtle, and sweet. Delectable even.

I baked them in my whoopie pie pan because I wanted perfectly round and slightly puffy cookies. But you can totally bake them on a cookie sheet, they will just be – well, less perfect.

These little guys are cakey bites of cookie goodness. I especially loved the sunny citrus flavors and the chewy texture from the raisins – and they are the perfect way to use up this season’s overabundant zucchini harvest.

What have you baked zucchini into? Corey may dump more of his harvest on me without notice, so I need a few recipes in reserve!

Zucchini Cookies

Yield: 24-30 cookies


For the Cookies

1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
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 kosher salt
1/2 cup raisins

For the Lemon Glaze

1 cup confectioners' sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract


1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.


-If you are using a regular a regular sheet, your cookies will be a bit thinner than the ones pictured above.
-Store cookies at room temperature in an airtight container for up to 3 days.
-Recipe adapted from allrecipes.com.

52 Responses to “Zucchini Cookies”

  1. Kathryn — August 26, 2011 at 6:05 am

    What a great way to use up zucchini – the flavours of this cookie sound so perfect!


  2. Victoria (District Chocoholic) — August 26, 2011 at 7:08 am

    So adorable – I love zucchini! Especially in baked goods, of course. And especially with chocolate chunks.


  3. Anne — August 26, 2011 at 7:29 am

    These look absolutely delicious! I must try them soon!


  4. Karen@Mignardise — August 26, 2011 at 7:33 am

    Your Spiced Zucchini Cake is one of my all time favorites. I blogged about it last year. I plan to make it again soon.



  5. Cassie Laemmli — August 26, 2011 at 7:42 am

    The texture looks so good. I love adding zucchini to baked goods, just never thought of adding it to cookies!


  6. Maris (In Good taste) — August 26, 2011 at 8:01 am

    Great way to enjoy cookies and convince myself they are healthy!


  7. Katrina @ Warm Vanilla Sugar — August 26, 2011 at 8:05 am

    These sound lovely! I need a new zucchini baking recipe, and this is super unique. A few weeks ago I made this quick bread: http://warmvanillasugar.wordpress.com/2011/07/23/zucchini-sweet-potato-bread/

    It is really yummy and reminds me of carrot cake. Hope you try it!


  8. The Sweet Cupcaker — August 26, 2011 at 8:15 am

    It looks absolutely divine! yum yum!


  9. Teresa — August 26, 2011 at 8:23 am

    Couldnt you use a muffin tin instead?


  10. Lynette W. — August 26, 2011 at 8:53 am

    We planted a garden this year, for the first time ever. A 40×60 PLOT sized garden! It is split between 2 families (our 6 in mine, and 3 w/my parents and brother) – so so far we’ve been managing to eat and consume what’s come out of the garden. Of course it’s taking some creative thinking right now to use up the zucchini. Even when we pull everything we can off, usually within 3 days we’ll have several more giant zucchini! Next year, you might try planting zucchini – I’ve heard that pretty much EVERYONE can grow zucchini and no matter how many plants, you’ll always have an abundance!

    So recipes that I’ve been sneaking zucchini into (because my kids are 8, 5, 3, 1 and do not just EAT the zucchini) is to dice it all up and saute it down, throw it into spaghetti sauce (actually gives it a really nice flavor!) Chop it up and throw it into Taco Soup. Lynn, from Lynn’s Kitchen blog – chopped it up and threw it into taco meat with tacos (going to try that one soon) From Two Pea’s and their Pod – she’s made zookies (zucchini cookies), zucchini brownies, zucchini fries. There is of course lots of zucchini bread recipes that are wonderful going from sandwich type texture bread – to what my mom calls as zucchini cake (with my recipe it’s more like yummy banana bread!) Than there is official zucchini chocolate cake as well! Zucchini skillets (z, rice, beans, tomatoes,green pepper, onion AND either chicken or beaf if you’d like to round out the whole skillet! YUM!) Even just grilling or baking the zucchini quarters – oil them, sprinkle with salt – than smear a bit of butter on after grilling/baking. Even slicing it, sauteing it and adding some garlic, salt and butter at the end and the zucchini is GOBBLED up (well, the adults do. My kids eat their required “one bite” right now. It’ll grow on them. I hope. We’re going to be having a huge garden every year from now on!)

    Enjoy your zucchini!


  11. Paige — August 26, 2011 at 9:38 am

    These sound so yummy and a perfect way to use up some zucchini! You really should try growing some. It is very easy. I also have a black thumb and my family makes fun of me about killing plants. (Yes, I have even killed something that my mom said could not be killed!) But the zucchini has thrived in our garden! We like to make chocolate zucchini bread and zucchini fritters. SO yummy! I have also shredded some and frozen it in 2 cup batches to use during the winter for baked goodies.


  12. SarahJ — August 26, 2011 at 9:43 am

    I’ve killed my mint two years in a row now!! I feel your pain! I keep attempting a window-sill garden though, since I don’t have a back yard. I so desperately want a garden!

    The zucchini at my farmer’s market this year have been HUGE. I love making zucchini bread and muffins, but am always on the lookout for new ways to use zucchini. These cookies look so cute. I am going to have to try them out!



  13. Erin — August 26, 2011 at 9:54 am

    Yummy! Never thought to put zucchini in a cookie!


  14. Melanie — August 26, 2011 at 9:59 am

    After making some whole-wheat banana pancakes, I was inspired to make zucchini pancakes. Haven’t quite nailed it yet, but let me know if you ever figure it out because they’d be sooo good. I just KNOW it.


  15. kelley — August 26, 2011 at 10:11 am

    I have a bunch of zucchini that I need to use up, I’m definitely going to give these a try. Love the lemon glaze that goes with them!


  16. JeBouffe — August 26, 2011 at 10:18 am

    They look really great and I bet they taste even better.

    Will try them asap.
    thanks for sharing the recipe.


  17. Deb — August 26, 2011 at 10:42 am

    Your recipe has elevated zucchini to dessert status, bravo! And a perfect excuse to purchase a new baking pan, ha! Thanks for sharing this appealing way to use extra zucchini.


  18. Brooke (Baking with Basil) — August 26, 2011 at 10:50 am

    Those perfectly round cookies look…well…perfect!! I made some zucchini coookies last year but I’m digging the lemon zest and glaze you used in yours.


  19. Bridgette — August 26, 2011 at 11:14 am

    Yum! these sound relaly good!


  20. Alison @ Ingredients, Inc. — August 26, 2011 at 12:01 pm

    These look incredible!


  21. Melissa L — August 26, 2011 at 2:38 pm

    Maaaan! Those look and sound good, I am going to try them without the dairy butter…Mmm Mmm Mmm!


  22. lidia@ sugarslut — August 26, 2011 at 4:31 pm

    these look amazing! I will have to add this on my “list of things to bake”
    I recently baked carrot cookies which are also delicious and beet cake
    which was out of this world. I love baking with veggies.
    I have the best zucchini cake recipe! seriously A-M-A-Z-I-N-G.
    Every time I make this peoples ask me for the recipe.


  23. Paula — August 26, 2011 at 5:15 pm

    Perhaps you can’t garden, perhaps you’d kill mint but who cares…you make a killer cookie!


  24. Lora — August 26, 2011 at 9:06 pm

    I have two black thumbs so I hear ya. These zucchini cookies are so clever. Love them.


  25. Mir — August 26, 2011 at 9:50 pm

    Wow! I love the pics!
    I just made these today and they are amazing! They are moist and absoloutley delicious!
    Although it was my first time trying a zucchini cookie I did change one thing – divide the 1 cup sugar into 1/2 cup granulated sugar and 1/2 dark brown sugar just to switch it up a bit and believe me – it was worth it! :P


  26. Becca — August 26, 2011 at 10:16 pm

    I am not a fruit or a vegetable person. In fact, I have to take vitamins everyday and drink V8 fruit fusion to get the stuff I need. However, I have been trying new fruits and I have recently discovered that I like butternut sqush, yay! Anyways, baking fruits and vegetables into desserts and snacks doesn’t seem as gross as I once thought it to be. These look like tasty cookies, too :)


  27. Lauren at Keep It Sweet — August 27, 2011 at 7:00 am

    These cookies look great but I am in love with your straws lol!


  28. angela@spinachtiger — August 27, 2011 at 10:20 am

    I’ve made zucchini chocolate chip cookies and zucchini chocolate cake, (both are great).
    I am in love with your cookie recipe and your whoppie pan. I want one.


  29. Urban Wife — August 27, 2011 at 1:52 pm

    Very nice! We love zucchini baked goods around here like they’re going out of style but I don’t think I’ve tried the cookie route. These will be next. :)


  30. shelly (cookies and cups) — August 27, 2011 at 3:18 pm

    These are stunning. But not too pretty to eat, that’s for sure :)


  31. Jen @ My Kitchen Addiction — August 27, 2011 at 8:54 pm

    Yum! These cookies sound fantastic. I love to eat zucchini in salads and pasta. But, it also makes a lovely moist chocolate cake. In fact, I am planning to post a recipe next week! :)


  32. yummo! my bestie always makes chocolate zucchini cake and it’s delicious hot with ice cream and chocolate sauce. I just made a version the other day actually and posted it – truly scrumptious :)

    PS I’ve killed mint before too, but managed to keep everything else alive!


  33. Cristina — August 28, 2011 at 8:48 am

    OMG these cookies look so good…and gorgeously presented. I love using my whoopie pans for cookies too…makes them all uniform and creates a visual interest because of the shape. Deliciously done! :)


  34. Jackie — August 28, 2011 at 12:02 pm

    These do sound good. I will have to make some this next week for an afterschool snack. I am sure they will be a hit.


  35. Manderley — August 28, 2011 at 4:48 pm

    Yummm soo good!


  36. Nell — August 29, 2011 at 6:29 pm

    I have been cooking up all the zucchini from my garden! I think my garden was lucky to survive this year! All for cucumbers that the dog dug up, early on!

    I made cookies, pasta, and with chicken.


  37. Esme — August 30, 2011 at 3:19 pm

    We have the HUGEST zucchinis in our garden, and this sounds like a great way to use them up!
    I will try them with a chocolate glaze – thanks soooo much for the recipe! I love your blog!


  38. Esme (again) — August 30, 2011 at 11:19 pm

    I made these using olive oil instead of butter, ( I discovered, much to my chagrin, that we were out,) cocoa powder, and chocolate chunks instead of raisins. I baked them in a muffin pan and they turned out so perfectly I felt like a master chef!
    Maybe i will make a cake and frost with buttercream? Hmmm, it sounds like it is worth a try!
    Thanks for all the wonderful recipes!


  39. Nelly — August 31, 2011 at 11:24 am

    These look amazing!

    I also got given some zucchini (courgette) on steroids from someone’s garden recently, I decided to make a courgette and chocolate cake, which was ah-mazing! I am a total courgette convert! Cant wait to see more veggie/baked recipes from you.


  40. Donna H Chernow — September 2, 2011 at 6:24 pm

    Haha! I love it…. You killed mint… Way to go! Im only saying that cuz I’ve done it too….;-)
    Love the pictures.


  41. Miranda @cupcakesandcardigans — September 4, 2011 at 10:04 am

    This recipe looks awesome! I’ve always had an aversion to veggies, but hiding them in cookies is a great way to serve them! They look so pretty too. The whoopie pie pan was a good call.


  42. Anna @ hiddenponies — September 6, 2011 at 10:38 pm

    Just pinned these to try as soon as I grate the giant zucchinis I was also gifted! Hooray for gardener friends :) I make zucchini muffins and loaf, double chocolate zucchini cake, banana zucchini flaxseed muffins, grilled zucchini with pesto and olive oil…and there is ALWAYS more zucchini :)


  43. Carrie's Experimental Kitchen — October 11, 2011 at 3:02 pm

    I just saw these on The Sweet Swiper and they sound incredible. I love the combination of zucchini and lemon.


  44. Hi! I just saw these on the Sweet Swiper as well, and STILL have zucchini so I can’t wait to make them :) Sending along my recipe for Chocolate Muffins with Hidden Zucchini in case you still have some gargantuan squash as well!



  45. veddleston — July 28, 2013 at 10:25 pm

    I used 1/2 whole wheat flour and 1/2 AP. I also used 1/2 brown sugar, 1/4 white sugar and 1/4 Truvia. Subbed raisins for 1/2 cup chopped dried apricots ( because that’s what I had) and 1/2 cup chopped pecans. The cookie is soft and lightly sweet, and the lemon icing is the perfect topper with the right amount acidity. Great recipe!


  46. Miriam — October 7, 2013 at 1:21 pm

    Just wanted to let you know that I made these zucchini cookies this past weekend exactly as you instructed with no modifications. They were good enough that my husband (who is extremely picky with food) approved them, too. =) Thank you!


    • Jamie — October 7, 2013 at 2:59 pm

      Yay! So glad to hear the recipe was a success! Thanks so much for stopping by and reporting back on your experience with it. Have a great day!

  47. Kerry — August 30, 2014 at 2:04 pm

    These cookies are nice and moist. However, in my opinion, they were a little blah tasting. I even added extra zest and 1 T. lemon juice. It did not say to flatten the cookie dough but after my “test” cookie, which was a little doughie after 10 minutes, I started flattening them. Much better. I also added 1/2 cup toasted, chopped pecans. The next time my friend gifts me with more zucchini I will make these again – and add even more zest. Thank you for sharing.


    • Jamie — August 31, 2014 at 10:25 am

      Hi Kerry,
      Thanks for the updates. I appreciate you stopping by.


  48. Indigo — August 23, 2015 at 10:09 am

    Soooo good.  Could not find a whoopie pie pan so I bought a muffin top pan.  Increased the cooking time to 13 min.  Perfect!  Ty so much!


    • Jamie — August 25, 2015 at 8:45 am

      Thanks so much, Indigo!

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