Zucchini Cookies

It is almost that time where the zucchinis in our gardens take over. Sometimes there is so much zucchini that we don’t know what to do with it all!

These cookies are a variation of my Banana Cookies and are absolutely delightful! They are light cake-like cookies topped with a delicious buttercream frosting. The zucchini provides a fun and yummy texture to the cookies and is a good way to sneak in some veggies without the kids knowing it ;)

Definitely put this on your zucchini recipe list. You will be SO happy that you did!

Zucchini Cookies from chef-in-training.com …These cookies are soft and cake-like and taste amazing! A great way to use up some of that zucchini!

4.6 from 21 reviews
Zucchini Cookies
This is a DELICIOUS way to use up some zucchini! These cookies are soft and cake like and taste wonderful!
Recipe type: Dessert
  • 1½ cups flour
  • 1 cup sugar
  • ½ teaspoon Baking Soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • ¾ cup shortening
  • 1 egg
  • 1 cup grated zucchini
  • 1¾ cups quick oats
  • ½ cup butter, softened
  • 3 Tablespoons milk
  • 2 teaspoons vanilla
  • 3-4 cups powdered sugar
  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.
  3. Spoon drops of cookie dough onto greased cookie sheet.
  4. Bake at 400 degrees F for 8-10 minutes. Let cool.
  1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached.
  2. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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  1. Ashton

    These are brilliant! I will totally be doing this soon!!

  2. Terry

    Your Zucchini Cookies sounded good until I got the shortening. Is there something healthier that I could substitute it for?

    1. Chef in Training

      I have substituted butter out successfully and it tastes great!

    2. Chris Walker :)

      I have made cookies using ripe avocado in place of the butter. The cookies are green, but the fat is a healthier alternative.

    3. Michelle

      I substituted extra virgin coconut oil (just don't melt it! :) ) for the shortening and I loved it...the cookies were AMAZING!!

    4. Justine

      Hi Terry! I thought the same thing you did in reference to the shortening. I saw a shortening at my local health food store that is an equivalent to the standard but better than traditional shortening. Perhaps that may work.

    5. Roberta

      I was going to substitute coconut oil for the shortening. Am making these tomorrow.

    6. barb

      coconut oil, very delicious and healthy.

    7. Laurie


      I always substitute with margarine, or canola oil never notice difference.

  3. Averie @ Averie Cooks

    I was just thinking about how to incorporate zucchini into cookies - love these, Nikki! And the frosting on top just makes them for me :) pinned

  4. Melinda Trentadue

    hi Nikki,
    I saw your Zucchini cookie recipe on facebook and decided to try it. I was wondering the best way to store the cookies when they are
    done. Let me know if you would recommend on the counter in an airtight container is ok or if in the refrigerator would be better.
    Thank you

    1. Chef in Training

      airtight container is the best way to store them. I stick them in the fridge so they last a little longer and I actually like them cold just as much :) Hope this helps!



  6. Germaine Binns

    How can I use honey in the receipe as I have a lot of it!

  7. Judy

    yummy , can't wait to make these and try them...

  8. Felicia

    I was wondering about how many cookies this recipe makes

    1. Elaine Verostek

      I rolled them into balls and got 30 cookies.

  9. Laura Taylor


    i just made these. They are really good. My fiance absolutely loves em. I love baking. I read allot of ur recipes n want to start making so much more...thank you

  10. Pat

    Trying to watch sugar intake. Would stevia work? Also for the shortening could coconut oil be used? Thanks.

    1. Michelle

      I used coconut oil in place of the shortening and they were AMAZING!

  11. Elaine Verostek

    Nikki, I would like to thank you for all the delicious recipes that you have created!! I made the zucchini cookies yesterday, and could not keep them on the cooling rack as too many people were eating them as I frosted them!! I have tried 7 of your recipes and have not been disappointed with any of them...you make my life easier and I appreciate all you post!

  12. Lorna Patrick

    I just made these cookies and they are heavenly!! I used applesauce in place of the egg and butter instead of shortening. Lets just say I won't need to worry about storing any of them. My teenage boys are inhaling them!! Thank you for sharing all your recipes :)

    1. tarabuff

      How much applesauce?

  13. Vickiann Keene


    Made these today. Very easy, great texture and balance. Love these cookies! Thank you for sharing the recipe.

  14. Judiann

    I am making the Zucchini Cookies. I have followed the recipe, but the dough is too dry to incorporate the zucchini and the oats. What can I do?

    1. Dana

      The dough is supposed to be dry. The zucchini is very moist and will even out the dough when incorporated. I thought the same thing too at first.

  15. Cookin Canuck

    I have a huge zucchini sitting on my counter right now and it is destined for these cookies. Great idea!

  16. Suzanne

    How much avocado would you substitute in place of the shortening? Thanks.

  17. Chandra Butcher

    Do you have a low carb recipe for zucchini cookies? I cannot do regular white or wheat flour and not sure if almond flour or some other type would work.

  18. Theresa

    Would butter work rather than the shortening? If so, what amount would you recommend.

    1. Chef in Training

      yes, sub for the same amount of butter

  19. Lauren


    I just made these, and I think they are totally fine without the icing. Nice, light and fluffy. I used butter instead of shortening, the same measurements. I also added a little more cinnamon and nutmeg and about 1/4 cup less sugar.

  20. Beckie


  21. Suzann

    I don't like nutmeg, doubled the cinnamon (but I always do). Thought nuts would be good. Frosted with a light layer of cream cheese frosting with cinnamon dusting.

  22. Dar

    These sound so delicious! What about the calorie count?

  23. Mary Hendrickson


    look really good. I make a chocolate zucchini cake from scratch.

    1. Terry

      Do ell! Share the recipe.

  24. Melissa

    Do you know how these would turn out if I substituted almond flour for all of the regular flour? I am mostly gluten free these days, and the things that upset my stomach the most are baked goods with a fair amount of flour. Thanks!

  25. Fat Toaster


    Good Recipe. Thanks! If you're using a conventional oven, I highly recommend reducing the temp to 375 degrees F and baking for 10-12 minutes. Mine came out a little dark on the bottom and a little under-cooked on the top when using the instructions in the recipe.

  26. brenda

    Look yummy

  27. Beth

    These turned out exactly like the picture! I followed the recipe exactly and they turned out great after baking 10 minutes and letting them cool on the cookie sheet. I let the icing set up and then stored them in an airtight container.

  28. Nicole


    These cookies are amazing even without the icing!!! Although I did make a variation of this recipe. I used 1-1/4 c whole wheat flour double sifted and replaced the shortening with applesauce. Seriously they are amazing!! I may not even bother with the icing :)

  29. Deanna

    I just made your Zucchini Cookies! I replaced the shortening for butter and I also added chocolate chips. They came out
    great! Moist and delicious I will deffinitely make these again!

  30. M Droll


    Cookies were very good! Made it with butter and whole wheat flour. The whole wheat did not impart a bitter flavor but upped the healthy component. Was curious how you think applesauce would work as a substitute for the shortening? Didn't want to try it for the first time but will give it a shot at some point! Thoughts about applesauce?

  31. Crista

    how many does 1 batch make?

  32. Belinda Gould

    Is there any way to make these gluten free?

    1. Jo-Anne

      I recently used Namaste GF Perfect Flour Blend 'flour' with success for coffee cakes AND peanut butter cookies.

  33. chris lynch

    Loved the cookies!! I added my own twist to them. I put in white baking chips and walnuts and added some lemon extract to the frosting. delicious.

  34. Sheri


    I made these yesterday. I swapped out the shortening with Unrefined Virgin Coconut Oil. I cut the oil in carefully as to not melt it. These are fantastic!. They not Fall Spicy not heavy like Zucchini Bread. Theset are light, soft and fabulous. The icing certainly did not require 4 cups of powdered sugar three was plenty. I sprinkled the tops w a touch of nutmeg. I also used parchment paper instead of greasing the cookie sheet These are a definite keeper.

  35. Lesa


    I made this recipe, but put the batter in an 8" x 8" stoneware pan and baked for 20 min. After it cooled, I spread a thin layer of buttercream frosting over it.... Yum!!!
    I cut into 2" squares.... Great dessert

  36. Sheila Benetatou

    Hello, I loved your recipe of cookies of zuchinni. Sorry for my ignorance but I dont know what is shortening that you mention in the recipe, can you please let me know what is this ingredient? Thanks very much!

  37. Mo


    How many cookies does this make?

  38. Dana


    Made these today and used 1/4 cup less sugar in batter. The frosting is way too sweet for my liking, otherwise a great recipe.

  39. Jo-Anne

    a friend just reported that these cookies are delicious! Looking forward to making them myself. Wondering approx how many cookies you ended up with the recipe (obviously size matters). I'm just wondering if I should double it up right away or not.

    1. Chef in Training

      I am glad your friend enjoyed them! I end up with about 3 dozen cookies

  40. Barb


    Made these cookies exactly as recipes states.....and they are delicious!! Ended up making three batches and I am wondering if anyone has tried freezing (before frosting)?? I still have lots of zucchini!!

  41. Shelly

    Can't wait to try these. Being a diabetic the frosting isn't an option. any suggestions for a topping a little more diabetic friendly? Also, going to try them with oat flout instead of all purpose flour. Another diabetic thing, can't have the white flour. Will let you know how they turn out.

  42. Lori

    Can I make these without the oats?

  43. Melodi

    These look amazing! My son has Type 1 Diabetes and I would like to make these...do you have nutrition info for these? Specifically carbs?

  44. Laqaixit Tewee

    Thank you for the recipe for the zucchini cookies. I have a big zucchini and intend to try your recipe out. Thank you for the easy print it as well. I believe I will be back to test out more of your recipes. Laqaixit Tewee - Warm Springs, Oregon

  45. Ket

    This recipe does not contain a liquid to hold it together. I used 2/3c orange juice and they came out amazing!!

  46. Janet

    Wanted to try this recipe - just a couple of questions - do you squeeze the zucchini dry before adding in? And about how big of a scoop of dough for each cookie? Thanks!

  47. Pat McKittrick


    I baked these yesterday and they were wonderful !!! Very soft. Only difference was I put cinnamon in the frosting instead of nutmeg on top because I use fresh nutmeg and sometimes it can grind course.I will put 1 cup zucchini shredded in freezer bags and keep for this winter...

  48. Jessica

    I just stumbled on your site, and OMG-- I'm gonna get so fat!

  49. Rachel Duncan


    These sound incredible as they are. Thank you so much for sharing.

    Since my husband and I are type 2 diabetic, I am thinking about using 1/2-3/4 a cup of Truvia baking blend substituting for the sugar and then I am debating whether to use unsweeten applesauce or coconut oil inplace for the shortening. I would then use egg beaters for the egg and I would use either unbleach flour/ whole wheat flour instead of white flour. I would not ice them and hoping to be sweet enough.

    Any thoughts?

  50. Margaret

    How many cookies should this recipe make? How many carbs per cookie?

    1. Chef in Training

      it makes about 3 dozen cookies :)

  51. Cattlemen Petrie

    The flour used - was it plain or self raising? Look forward to making them

    1. Chef in Training

      I used all purpose :)

  52. Elaine

    Cant wait to try these. Never know what to do with all the zucchini. Thanks!

  53. Marie

    I was wondering what you need when you say shortening is it crisco. Thank you

  54. Rita

    Do I strain some of the liquid off of the zucchini before I add it to the batter?

  55. Barbara

    Sounds like a winning recipe!

  56. Lee Heichelbech

    Best cookies I have made in a long time! I substituted butter for the shortening.....



    Now that it's zucchini season, I made your zucchini cookies. i pretty much followed your recipe, except after reading the many comments, I used a combination of butter, margarine and vegetable oil for the shortening...whatever I had on hand. I also added some chocolate chips (chocolate makes everything better, right?). I agreed with a previous writer that with the temperature and time you gave, the bottoms were turning brown before the inside was cooked, so I went to 375 degrees and a couple of minutes longer. I like small cookies and I got more than 50 from your recipe. Even so, I had tons of frosting left over! Next time I'll only make 1/2 recipe of frosting. But the cookies were great! I only wished they required more zucchini! :-)

  58. Janet Jewell

    I get recipe to come up, but can't get it to print. Need some help here.

  59. Brenda

    made these this morning and they are absolutely delicious...this recipe is a keeper...good without frosting them also...I used Coconut oil and it worked fine...will be making them again...I'm wondering if the batter could be frozen and used at later time

  60. Jess C

    Great recipe! I added rum extract to the icing and it made it absolutely delicious.

  61. Dianna Hibner

    This recipie has me wanting to make "Cookies" Must say first I don't do cookies. rather make a pie from scratch than cookies. But seeing this recipie wants me to step it up and get busy and make these little round beauties

  62. Jan Chesmore

    I think these cookies are great..As they say ,cut the temp and add time..You can cut the sugar too.I'll experiment but the taste is Yummy.

  63. Tiffany

    My DD brought me what I thought was a zucchini from my garden but it was actually a cucumber. Since I had my heart set on this recipe I peeled and seeded the cucumber and used it anyway! They are delicious cookies! Can't wait to try the original recipe next time!

  64. Jennifer Wickham

    I just made these cookies and wow! I will make tons more and freeze them. I did NOT like the icing...too sweet and runny. I used Betty Crocker cream cheese icing and added a pinch of cinnamon and they are amazing!!!!!

  65. Lizbeth Schwartz


    i just made these zucchini cookies . Can't wait to try them , they look yummy and healthy.
    I used applesauce instead of shortening. Do they need to be refrigerated because of the frosting , which has butter and milk in it ?
    I need to thicken up my frosting cause I don't have enough powdered sugar. What can I use?

  66. Pamela Cox

    Can you please tell me how much applesauce to substitute for 1egg?
    Thank you

  67. John S Ziske

    These cookies are so delicious, even without frosting. I am obese and working on losing weight (30 pounds so far). My wife made these this morning and gave me two to try and the second one was actually too filling. Only eat one.

  68. Kathy

    How many dozen cookies does this recipe make?

  69. Peggy Banks

    These look wonderful

  70. Jude


    Sounds good. Do you use regular shortening or butter shortening?

  71. Glenda Masti

    Has anyone used another flour besides all purpose white flour or wheat flour?

  72. Jen

    Can I make these "bars" instead of cookies?

  73. Roberta Lash

    I was wondering....I have a container of old fashioned oats. Can I use that instead of quick oats?

  74. kathy

    These look so good. I'd love to bake them, however, I'm diabetic and need to stay within 180 carbs a day (which is pretty tuff) .. Can you list the serving sizes along with carbs etc.? Thank you

  75. Sandy Brown

    If you substitute concnut oil instead of shortening are you using the same measurement I was told it not the same as I already using one batch of cookies. Love zucchini cookies so anxious to try this recipe tomorrow. I will make it as you written unless you reply back per the coconut oil shortening

  76. Brenda


    Delicious. I hope there are still a few left when my husband gets home. I added some chopped walnuts, but otherwise made them as recipe suggested. Super yummy!!

  77. Jenn

    Can these be frozen?

  78. Bonnie


    I made mine with white whole wheat flour and I used a cinnamon buttercream frosting on them and they are absolutely delish!!

  79. Yvonne


    I just made these and they are an awesome cookie! very good flavors.

  80. Zucchini Sheet Cake - Chef in Training

    […] can’t believe this is the first zucchini recipe I have posted so far this year! Last year, my Zucchini Cookies I posted went viral and is one of my favorite ways to use up some of the zucchini so make sure you […]

  81. Michelle K

    For those asking, I made these without draining/drying my zucchini, and they melted flat into pancakes = big mess. Make sure you dry and drain your zucchini. There will still be enough moisture leftover to moisten the dough.

    I also highly recommend a cream cheese frosting, and 'sandwiching' these cookies for easy portability.