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Zucchini Cookies That Stay Soft: Easy Everyday Baking for Extra Zucchini Pinterest recipe pin

Soft and Moist Zucchini Cookies

Soft, lightly spiced zucchini cookies that stay tender thanks to a precise zucchini-to-flour ratio and a short rest, baked on a sheet for easy everyday results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 18 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup packed shredded zucchini medium-coarse, lightly squeezed
  • 3/4 cup semisweet chocolate chips optional, optional
Optional component
  • 1/4 cup chopped walnuts optional

Equipment

  • 1 Box grater or food processor with shredding disk
  • 1 Rimmed baking sheet (half-sheet)
  • 1 Parchment paper or silicone baking mat
  • 1 Cooling rack

Method
 

Prep and shred
  1. Preheat the oven to 350°F and line rimmed baking sheets with parchment paper; shred one medium zucchini on the large holes of a box grater and pack into a measuring cup to equal 1 cup, then wrap and squeeze briefly to remove loose water.
Mix batter
  1. Whisk together flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl; in another bowl, combine granulated and brown sugar with melted butter, whisk in the egg and vanilla, then fold in the shredded zucchini and mix until distributed.
Rest and shape
  1. Let the dough rest for 10–15 minutes so the flour hydrates; after resting, scoop 2-tablespoon mounds onto prepared sheets about 2 inches apart and gently flatten the tops if desired.
Bake
  1. Bake at 350°F for 11–13 minutes until edges are set and lightly golden; cool on the sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Measure zucchini packed and remove only loose water; resting the dough 10–15 minutes improves texture. You can add 3/4 cup chocolate chips or 1/2 cup chopped nuts; refrigerate shaped dough up to 24 hours or freeze for up to 3 months.