Zucchini Cookie Recipe: Soft Spiced Cookies with Cinnamon Glaze

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Zucchini cookies are soft, cake-like drop cookies flavored with cinnamon and nutmeg, finished with a simple cinnamon glaze. Shredded zucchini keeps them tender and puffy, much like a carrot cake cookie. This recipe makes about 30 cookies and works well for using up an overgrown summer zucchini.

What to Expect

These are not crisp, chewy cookies. The batter has more moisture than a standard drop cookie dough, so the finished cookies are pillowy and soft with a gentle spice flavor. They are closer to a mini spice cake in cookie form. Chilling the dough briefly prevents spreading and keeps them thick.

Ingredients

Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded zucchini, squeezed well
• 3/4 cup raisins or chopped walnuts (optional)

Cinnamon Glaze

• 1 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Shred the zucchini on the small holes of a box grater. Squeeze it in a towel until no more liquid drips, then fluff the shreds.
2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
3. In a large bowl, beat the butter with both sugars for 2 minutes, until light and fluffy.
4. Beat in the egg and vanilla, scraping down the bowl.
5. Stir in the zucchini. The mixture will look slightly curdled, which is normal.
6. Add the dry ingredients and mix on low until a soft dough forms. Fold in the raisins or nuts.
7. Cover and chill the dough for 30 minutes. Meanwhile, heat the oven to 350°F and line two baking sheets with parchment.
8. Drop heaping tablespoons of dough 2 inches apart onto the sheets.
9. Bake 11 to 13 minutes, until the edges are set and the tops no longer look wet. Rotate the pans halfway through.
10. Cool on the sheet for 5 minutes, then transfer to a rack.
11. Whisk the glaze ingredients until smooth and drizzle over cooled cookies. Let set for 20 minutes.

Tips

• Squeeze the zucchini well. Wet zucchini makes the dough loose and the cookies flat.
• Chill the dough. Cold dough spreads less and bakes up thicker.
• Use a cookie scoop. A 1.5-tablespoon scoop gives even size and even baking.
• Do not wait for browning. The cookies stay pale. Look for set edges and a dry surface.
• Glaze when fully cool. Warm cookies melt the glaze into a sticky film.

Variations

Chocolate Chip Zucchini Cookies

Skip the nutmeg and raisins, and add 3/4 cup chocolate chips.

Oatmeal Zucchini Cookies

Replace 3/4 cup of the flour with 1 cup old-fashioned oats for a chewier texture.

Cream Cheese Frosted

Swap the glaze for a frosting made from 4 ounces cream cheese, 2 tablespoons butter, and 1 1/2 cups powdered sugar. Store these in the refrigerator.

Lemon Zucchini Cookies

Omit the spices, add the zest of one lemon, and make a lemon glaze with juice instead of milk.

Cranberry Walnut

Use dried cranberries and walnuts in place of the raisins.

Ingredient Notes

Butter

Softened butter should dent easily when pressed but not look greasy. Butter that is too warm leads to flat cookies. Leave it on the counter for about 30 to 45 minutes.

Zucchini

One small to medium zucchini gives about a cup. Shred finely and squeeze until it stops dripping. The fine shreds disappear into the dough and leave only a few green flecks.

Spices

Cinnamon and nutmeg give a warm bakery flavor. A pinch of ground ginger or allspice also works, but keep the total spice around 1 1/4 teaspoons so the cookies stay balanced.

Leavening

Baking powder and baking soda together give lift and a soft, domed top. Check that both are fresh, as old leavening produces dense, flat cookies.

Troubleshooting

• Cookies spread too thin: The dough was warm or too wet. Chill longer and squeeze the zucchini more.
• Cookies are doughy inside: They need another minute or two. Cookies with a lot of moisture look underdone at first and firm up while cooling.
• Bottoms are too dark: Use light-colored baking sheets and parchment, and bake on the center rack.
• Bland flavor: Add a pinch more salt and confirm the spices are fresh.

Serving Ideas

Arrange the glazed cookies on a platter for brunches or bake sales. They pair well with coffee or hot tea, and a sandwich of two cookies filled with cream cheese frosting makes an easy dessert.

Baking in Batches

Because the dough is soft, keep the bowl in the refrigerator while the first tray bakes. Always portion onto a cool baking sheet; dough placed on a hot pan starts melting before it reaches the oven. Wipe the parchment or switch to a fresh sheet between batches. If you only want a few cookies at a time, scoop the dough onto a tray, freeze it until firm, and bag the portions so you can bake as few as you like.

For uniform cookies, use a scoop of the same size throughout and space the dough balls about two inches apart. Smaller cookies need about 9 to 10 minutes, while larger ones can take up to 15.

Storage

Gifting and Serving

These cookies stack neatly in a tin once the glaze has fully set. Layer them with parchment so the glaze does not stick, and use them for bake sales, lunch boxes, or an afternoon snack with tea.

Adjusting the Texture

For a slightly crisper edge, flatten each dough mound with the back of a spoon and add a minute to the bake time. For a puffier cookie, keep the dough balls tall and bake on the shorter end of the range. Either way, remove the cookies when the surface looks dry, not browned.

FAQ

Why are my zucchini cookies cakey?

That is the intended texture. Zucchini adds moisture and the dough has relatively little butter, so the cookie bakes up soft and puffy rather than crisp.

Can I leave out the nuts or raisins?

Yes. The plain cookie is delicate and soft. Add-ins mostly vary the texture.

Do I need to remove the zucchini seeds?

Only if the zucchini is very large with big, tough seeds. For a medium zucchini, the seeds shred right along with the flesh.

Can I use a different sugar?

All brown sugar gives more moisture and a deeper flavor, while all white sugar gives a lighter cookie. The mix here balances both.

6 Best Miniature Paint Sets (November 2026)

Best Smart Home Hubs for Your Connected Devices

Bubly Flavors Ranked: Lime, Grapefruit, Cherry, Blackberry and More