Spiced Zucchini Cookies
If you’re looking for a cookie that’s bursting with warm spices, natural sweetness, and a chewy texture, these Spiced Zucchini Cookies are your new go-to! Perfect for using up garden-fresh zucchini (or yellow summer squash), this recipe transforms a humble vegetable into a cozy, flavorful treat. With a generous dose of cinnamon and nutmeg, sweet raisins, and a denser bite thanks to quick-cooking oats and a chilled dough, these cookies are simple to make and endlessly satisfying. No glaze needed—these cookies shine on their own. Let’s dive into this delightful recipe that is sure to become a favorite!
Why You’ll Love These Zucchini Cookies
These cookies are a perfect balance of sweet and spicy, with a slightly cakey and chewy, hearty zucchini treat. The brown sugar brings deep sweetness, while the cinnamon and nutmeg add a warm, cozy kick. Raisins provide bursts of flavor, and you can customize with optional add-ins like coconut or chocolate chips. Plus, they’re a great way to sneak in some veggies without anyone noticing! Whether you’re baking for a cozy fall afternoon or a family gathering, these cookies are a crowd-pleaser.
Tips for Perfect Cookies
- Zucchini vs. Yellow Squash: Only squeeze zucchini if it’s visibly wet to avoid altering the dough’s consistency. Yellow summer squash, like in some of your other recipes, needs squeezing to prevent excess moisture.
- Chill for Best Texture: Refrigerating the dough for at least an hour firms it up, enhances the flavors, and helps create a chewier cookie.
- Add-In Ideas: The raisins add sweet bursts, but try mixing in sweetened coconut for a tropical twist or chocolate chips for extra decadence. Keep add-ins to ½ cup total to balance the dough.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
Final Thoughts
These Spiced Zucchini Cookies are the perfect blend of sweet, spicy, and chewy, with a texture that’s just right for any occasion. Whether you’re baking from your garden’s bounty or just craving a cozy treat, this recipe delivers. Whip up a batch, enjoy the warm aromas filling your kitchen, and share (or don’t— we won’t judge)! Let me know in the comments how your cookies turn out or if you try any fun add-in combos.
Happy baking!
Spice Zucchini Cookies
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 180g
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ cup butter, softened 113g
- 1 cup brown sugar, packed 200g
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated zucchini, see notes section 120g
- 1 cup quick-cooking oats 100g
- ½ cup raisins 80g
- ¼ cup shredded coconut (optional) 20g
- ¼ cup chopped walnuts or pecans (optional) 30g
- ¼ cup chocolate chips (optional) 43g
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream softened butter and brown sugar until light and fluffy, about 2 minutes. Add whole egg and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in zucchini, quick-cooking oats, raisins, and up to ½ cup optional add-ins (sweetened coconut , nuts, or chocolate chips).
- Chill: Using a 1 ½ tablespoon cookie scoop, portion out the dough onto a lined tray or baking sheet. Cover and refrigerate for at least 1 hour to firm up the dough and enhance texture.
- Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or use nonstick silicone baking sheets to prevent sticking.
- Bake: Place chilled dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 12-15 minutes, rotating sheets halfway through, until edges are golden and centers are set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Zucchini vs. Yellow Squash: Only squeeze zucchini if it’s visibly wet to maintain the right dough consistency. Yellow summer squash needs squeezing to prevent excess moisture, as in some other recipes.
- Chilling: Refrigerating the dough for at least 1 hour enhances flavor and reduces cakiness, creating a chewier texture.
- Optional Add-Ins: Keep total add-ins to ½ cup to balance the dough.
- Storage: Store cookies between parchment paper in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
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