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Zucchini Cookies
4.4 from 60 votes

Zucchini Cookies

Zucchini Cookies are soft, tender treats featuring finely shredded zucchini mixed into a cinnamon-spiced dough with raisins, providing moisture and a subtle vegetable flavor. A light lemon glaze adds brightness and a touch of sweetness on top, balancing the warm spices and chewy texture.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24 -30 cookies
Course: Baked Goods

Ingredients

For the Cookies
  • ½ cup butter room temperature, unsalted
  • 1 cup sugar
  • 1 egg
  • 1 cup zucchini finely shredded
  • 1 teaspoon lemon finely grated zest
  • 1 teaspoon vanilla extract pure
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup raisins
For the Lemon Glaze
  • 1 cup confectioners' sugar sifted
  • 2 tablespoons lemon juice
  • ¼ teaspoon vanilla extract pure

Instructions

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  1. Preheat oven to 375°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.

Notes

  • Storing cookies in an airtight container at room temperature keeps them fresh for up to 3 days.
  • Using a regular baking sheet yields thinner cookies compared to using a whoopie pie pan.
  • Ensure zucchini is finely shredded to distribute moisture evenly in the dough.