Zucchini Carrot Cookies
Need a wholesome treat that strikes the perfect balance between sweet indulgence and sneaky nutrition? These Zucchini Carrot Cookies are your answer! Overflowing with the natural sweetness of shredded carrots and zucchini, these soft and chewy cookies are a delightful way to enjoy your veggies. Packed with heart-healthy oats, a hint of cinnamon spice, and optional bursts of raisins or chocolate chips, they’re ideal for snack time or a guilt-free dessert. Plus, they’re quick to make, requiring just 20 minutes of prep time and 12 minutes in the oven. Perfect for lunchboxes, coffee breaks, or prepping ahead, these veggie-packed cookies are sure to satisfy. Keep them soft and fresh for days or freeze them for a treat-worthy stash! Veggie-forward desserts have never tasted so good.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Zucchini, finely shredded (excess moisture squeezed out)
- 0.75 cups Carrot, finely shredded
- 1 cups Old-fashioned oats
- 0.5 cups Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Fold in the shredded zucchini, carrots, oats, and, if desired, raisins or chocolate chips with a spatula until evenly distributed.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10–12 minutes, or until the cookies are set and the edges are lightly golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 217.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 358 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
