Vegan zucchini cookies are the ultimate way to enjoy a sweet treat while sneaking in some extra veggies. Moist, soft, and bursting with warm spices and chocolate chips, these cookies are dairy-free, egg-free, and made with wholesome ingredients. Whether you’re trying to use up garden zucchini or simply looking for a healthy-ish dessert, this is the recipe you’ll come back to again and again.
Perfect for lunchboxes, afternoon snacks, or sharing with friends, these vegan cookies prove that baking with vegetables can be absolutely delicious!
Why You’ll Love These Vegan Zucchini Cookies
- Soft and chewy: Grated zucchini adds incredible moisture without making the cookies soggy.
- Plant-based goodness: No eggs, butter, or dairy—just clean ingredients that taste amazing.
- Easy to make: One bowl, minimal prep, and a short bake time.
- Customizable: Add nuts, coconut, raisins, or swap chocolate chips for your favorite mix-in.
- Perfect for freezing: Bake a double batch and freeze for future cravings.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (optional but adds warmth)
- ¾ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup
- ½ cup coconut oil, melted (or neutral oil)
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
- 1 tsp vanilla extract
- 1 cup grated zucchini (gently pressed to remove excess water)
- ½ cup vegan chocolate chips (or chopped dark chocolate)
Instructions
Step 1: Prepare the flax egg
In a small bowl, stir together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Let it sit for 5–10 minutes until thickened.
Step 2: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4: Mix the wet ingredients
In another bowl, mix the brown sugar, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg.
Step 5: Combine wet and dry
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Step 6: Fold in zucchini and chocolate
Stir in the grated zucchini and vegan chocolate chips. Don’t overmix.
Step 7: Scoop and bake
Scoop out tablespoon-sized portions onto the prepared baking sheet. Flatten slightly with your fingers or a spoon.
Bake for 10–12 minutes, or until the edges are set and lightly golden.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Vegan Zucchini Cookies
- Don’t skip draining zucchini: Gently squeeze grated zucchini with a paper towel to remove excess moisture. You want it damp, not dripping wet.
- Chill the dough: If your dough feels too wet, chill it for 20 minutes to make it easier to scoop and prevent spreading.
- Use mini chips: Mini vegan chocolate chips distribute more evenly throughout the dough.
- Make it gluten-free: Use a gluten-free all-purpose flour blend that includes xanthan gum for the best texture.
- Add crunch: Walnuts or pecans are great additions if you love texture in your cookies.
Storage and Freezing
- Room temperature: Store cooled cookies in an airtight container for up to 4 days.
- Freezer-friendly: Freeze cookies in a single layer on a baking sheet. Once solid, transfer to a freezer bag. They’ll stay fresh for up to 2 months.
- Reheat: Warm in the microwave for 10 seconds to enjoy that fresh-from-the-oven texture.
Why Bake with Zucchini?
Zucchini is a magic ingredient in baking. It adds moisture, texture, and a dose of nutrition—without making your desserts taste like vegetables. It’s rich in water and fiber, making it a great way to reduce the need for extra fat or dairy in recipes.
Plus, it’s a fun way to use up that extra zucchini from your garden or farmers market. Your kids (and picky eaters) won’t even know it’s in there!
Frequently Asked Questions
Can I use applesauce instead of oil?
Yes! Replace the coconut oil with an equal amount of unsweetened applesauce for a lower-fat option. The cookies will be slightly softer.
Do I have to peel the zucchini?
Nope! The peel is soft and blends right in. Plus, it adds extra fiber and color.
Can I use regular sugar instead of maple syrup?
Yes, though the texture and flavor will change slightly. Use the same amount of sugar, but you may need to add 1–2 tablespoons of plant milk to compensate for the lost moisture.
Are these cookies kid-friendly?
Absolutely. The chocolate chips make them irresistible—even for picky eaters.
More Ways to Customize
These vegan zucchini cookies are super versatile. Try these mix-ins or swaps to keep things exciting:
- Shredded coconut for tropical flavor
- Chopped dried cranberries for a tart twist
- Pumpkin pie spice instead of cinnamon + nutmeg
- Almond extract in place of vanilla for a new flavor profile
- Carob chips instead of chocolate for caffeine-free treats
Make It a Meal Prep Favorite
These cookies aren’t just a treat—they’re a great option for meal prep too. Tuck one into your child’s lunchbox, pack a couple for your afternoon tea, or grab one as a post-workout snack. Because they’re made with wholesome ingredients, you can feel good enjoying them any time of day.
Final Thoughts
These easy vegan zucchini cookies prove that simple ingredients and plant-based baking can create something truly crave-worthy. Moist, soft, and dotted with melty chocolate chips, they’re a perfect mix of indulgent and wholesome.
Whether you’re vegan, dairy-free, or just looking for a new way to enjoy your zucchini harvest, this recipe will quickly become a favorite in your kitchen. Bake a batch today—and maybe double it while you’re at it!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 cookies
Calories per cookie: ~140 kcal
