Healthy Zucchini Cookies

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Aug 05, 2025

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Soft and chewy Healthy Zucchini Cookies with oats, whole wheat flour, nuts and chocolate chips. One bowl, easy to make delicious zucchini cookies!

Why You’ll Love This Recipe

By mid-zucchini season I’m always looking for an excuse to bake with zucchini, and these healthy zucchini cookies were a delicious surprise!

After making my healthy zucchini brownies, healthy zucchini cake and healthy zucchini bread, I wanted something more grab-and-go but still healthy.

In this healthy zucchini cookie recipe, zucchini replaces the oil, which keeps the cookies lighter, while banana and applesauce add natural sweetness that makes zucchini cookies taste more indulgent than you’d expect.

For a healthier and more breakfast-focused option, try my breakfast cookies. And if you don’t have zucchini on hand, make my healthy oatmeal cookies.

Ingredients for Healthy Zucchini Cookies

Zucchini, coconut oil, maple syrup, coconut sugar, egg, vanilla, baking powder, baking soda, applesauce, rolled oats, whole wheat flour, banana, almonds, mini chocolate chips.

Banana: I have added 1 small ripe banana to add some sweetness and flavor.
Applesauce: Adds natural sweetness and moisture while cutting back on added sugar. I used unsweetened applesauce, but sweetened works too.
Coconut oil: Melted coconut oil replaces butter and keeps the cookies moist and tender.
Maple syrup: I added maple syrup to add some richness. Honey and agave can be swapped in if that’s what you have on hand.
Egg: You’ll just need 1 to bind ingredients.
Sugar: I went with coconut sugar and it makes zucchini cookies more crisp, but brown sugar is a great substitute and makes cookies more moist due to molasses.
Leavening and flavor: Vanilla for warm flavor, baking powder and baking soda for rise.
Grated zucchini: I use the medium holes on a box grater so it mixes easily into the dough. Make sure to squeeze out the excess moisture.
Rolled oats: Give zucchini oatmeal cookies a nice chewiness. You can use quick oats, but your zucchini cookies will be more soft.
Whole wheat flour: I used whole wheat flour to boost the fiber and nutrients. When I’m out, I swap in spelt flour. All-purpose and gluten-free flours work as well, I’ve included those options in the Variations section.
Almonds: I had almonds in my pantry, but you can use any other chopped nuts.
Mini chocolate chips: Tiny bursts of chocolate in every bite! Regular sized chips work just as well.

How to Make Healthy Zucchini Cookies

Go ahead and preheat your oven to 350 F and line 2 baking sheets with parchment.

Mix wet ingredients: Mash the banana in a large mixing bowl, then stir in applesauce, melted coconut oil, maple syrup, egg, sugar, vanilla, baking powder, and baking soda.
Add zucchini and dry ingredients: Fold in the grated zucchini, then stir in the oats and flour until everything’s well combined.
Add mix-ins and rest: Stir in the chopped almonds and chocolate chips, then let the cookie dough rest for 15-20 minutes.
Bake and rest: Pop zucchini cookies in the oven for 15-17 minutes. After baking, let them cool on the tray for about 15 minutes to firm up.

Tips for Best Results

Here are my best tips for baking healthy cookies with zucchini.

Measure everything correctly: Especially with oats and flour. Too much can make your cookies dry or crumbly. Spoon the flour and oats into your measuring cup and level them off with a knife.
Let cookie dough rest: It gives the oatmeal time to soak up moisture so the cookies hold together better.
Dry zucchini well: Squeeze out as much moisture as you can. I just use my hands, but you can also wrap it in a clean kitchen towel and give it a good twist.
Previously frozen zucchini: You can use it, just thaw it first and squeeze out the excess liquid.
Don’t overbake: Cookie will look soft right after baking but will firm up as they cool. Trust me, overbaking dries out these healthy zucchini cookies fast.

A stack of healthy zucchini cookies, one of them showing texture inside.

Variations

All-purpose flour: You’ll need a bit more of white flour since it doesn’t absorb as much liquid as whole wheat flour does. Start with 1 1/4 cup plus 1 tablespoon, and add a little more if the cookie dough feels too wet.
Gluten-free flour: I have not tried but I recommend to use the same amount of gluten-free flour as all-purpose flour from point above, then go from there.
Swap nuts: Replace almonds with chopped walnuts or pecans. You could also try pumpkin seeds or sunflower seeds for a different crunch.
Add warm spices: Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg for fall-inspired zucchini cookies.
Mix in dried fruit: Add up to 1/4 cup raisins, dried cranberries, dried blueberries, or chopped dates.
Go nut free: Skip the nuts altogether and boost the chocolate chips, or add shredded coconut for extra texture.

How to Store

Store: Tuck zucchini cookies in a dry spot lightly covered with a kitchen towel so they don’t get too soft.

Freeze: Put your cookies in an airtight container and freeze for up to 3 months. When you want some, just take a few out and let them sit on the counter for a few hours.