Zucchini in cookies? It might sound unusual, but one bite of these Chewy Zucchini Molasses Cookies will make you a believer. These soft, spiced treats are perfect for fall baking or year-round snacking. The molasses gives them that deep, rich flavor we love in gingerbread, while the zucchini adds moisture, softness, and a healthy boost.
Whether you’re working through an abundant summer zucchini harvest or just want to sneak more veggies into your baking, this is a must-try cookie recipe. They’re ideal for lunchboxes, after-school snacks, or cozy weekend baking.
Why You’ll Love These Zucchini Molasses Cookies
- Soft and chewy texture thanks to grated zucchini
- Deep, warming spice flavor from molasses, cinnamon, ginger, and nutmeg
- Nutritious boost from zucchini and oats
- No chill time – the dough is ready to bake immediately
- Perfect for fall or winter with their gingerbread-like vibe
Ingredients
- 1 cup finely grated zucchini (do not drain)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup unsulfured molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Optional: 1/2 cup rolled oats or chopped walnuts
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy (about 2–3 minutes).
- Add in the molasses, egg, and vanilla. Beat until fully combined.
- Stir in the grated zucchini (do not squeeze the moisture out).
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients into the wet, mixing just until combined. If using oats or nuts, fold them in now.
- Scoop dough by heaping tablespoons onto the prepared sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly underdone.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Chewy Texture
- Don’t overbake. The centers should look a bit soft when you pull them out – they’ll continue setting as they cool.
- Grate zucchini finely. This ensures it blends seamlessly into the dough without visible chunks.
- Use fresh baking soda. It helps with the cookie rise and soft texture.
- No need to drain the zucchini. The natural moisture is what makes these cookies so soft and chewy.
Can You Taste the Zucchini?
Not at all! Zucchini is incredibly mild and blends right into the molasses and spice flavors. It’s a brilliant way to add nutrients without anyone noticing – perfect for picky eaters or sneaky healthy baking.
How to Store and Freeze
Storage:
Keep the cookies in an airtight container at room temperature for up to 4–5 days. Add a slice of bread to the container to help keep them soft longer.
Freezing:
Once completely cooled, freeze cookies in a single layer on a baking sheet, then transfer to a zip-top freezer bag. Freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for warm, gooey cookies.
Freezing the Dough:
You can also freeze the raw cookie dough. Scoop dough into balls, freeze on a tray until solid, then store in a bag or container. Bake straight from frozen, adding 1–2 extra minutes.
Variations and Add-Ins
- Add chocolate chips or white chocolate for a little sweetness contrast.
- Mix in raisins or chopped dates for extra chewiness.
- Use whole wheat flour for a heartier version.
- Add a cream cheese glaze for a decadent touch, especially around the holidays.
- Make sandwich cookies with marshmallow or vanilla buttercream filling.
Why Bake with Zucchini?
Zucchini is a powerhouse for baking. Here’s why it’s perfect for cookies:
- Moisture: It naturally keeps cookies tender and moist.
- Neutral flavor: It takes on the flavor of whatever else is in the recipe.
- Nutritional value: Adds fiber, vitamin C, potassium, and antioxidants.
- Easy to use: No peeling required—just grate and fold it in!
Gluten-Free Option
Swap the all-purpose flour with a gluten-free 1-to-1 flour blend. Make sure your oats (if used) are certified gluten-free. The texture remains soft and chewy, and no one will know the difference.
Frequently Asked Questions
Can I make these cookies dairy-free?
Yes. Use a vegan butter substitute or coconut oil instead of butter.
Can I use zucchini that’s been frozen?
Yes, but thaw and squeeze out some liquid first, or the dough may be too wet.
Can I reduce the sugar?
You can cut the sugar slightly (by 2–3 tablespoons), but keep in mind molasses adds bitterness, so you’ll need enough sugar to balance it.
Are these good for kids?
Definitely! They’re sweet, soft, and full of hidden veggies – perfect for sneaky snacking.
Serving Ideas
These cookies are amazing with:
- A mug of chai or spiced tea
- Hot apple cider or pumpkin spice lattes
- Packed into lunchboxes or on fall dessert trays
- Dressed up with a drizzle of white chocolate or caramel
They also make great holiday gifts when packaged in cute cookie tins or bags!
Final Thoughts
If you love gingerbread or molasses cookies but want something a bit softer and more wholesome, these Chewy Zucchini Molasses Cookies hit the sweet spot. The addition of zucchini makes them ultra-moist without needing extra fat or sugar, and the spice blend gives them that warm, cozy flavor we all crave.
This recipe is proof that baking with vegetables doesn’t have to feel like a compromise—it can be rich, flavorful, and incredibly satisfying.
