Best Pecan Zucchini Carrot Cookies

If you ask me, zucchini carrot cookies are the perfect way to sneak vegetables into dessert.

These soft, homestyle cookies combine garden-fresh zucchini and sweet carrots with warm spices and just the right amount of sweetness. Each bite offers a wonderful mix of textures, from the tender crumb to the tiny flecks of vegetables throughout.

They’re made with simple pantry ingredients you probably already have, plus those extra vegetables you might need to use up. A sprinkle of cinnamon and vanilla brings all the flavors together beautifully.

It’s the kind of treat that makes both kids and grown-ups happy, and nobody needs to know they’re actually eating their vegetables.

What Kind of Zucchini Should I Use?

For these cookies, medium-sized zucchini are your best bet since they tend to have fewer seeds and firmer flesh than larger ones. When shopping, look for zucchini that are about 6-8 inches long and feel heavy for their size – these will give you the perfect moisture content for baking. Before shredding, there’s no need to peel your zucchini unless you want to hide the green specs in your cookies, as the skin is tender and adds nice color to the final product. One tip that’s super important: after shredding, give your zucchini a gentle squeeze with paper towels to remove excess moisture, which could make your cookies too wet.

Options for Substitutions

These cookies are pretty adaptable – here’s what you can swap if needed:

• Plain flour: You can use whole wheat flour for a nuttier taste (though cookies might be denser), or gluten-free all-purpose flour blend with 1/2 teaspoon xanthan gum for a gluten-free version.
• Butter: Replace with coconut oil (same amount) or unsweetened applesauce (use 2/3 cup) – though applesauce will make cookies more cake-like. If using margarine, choose a stick variety for better results.
• Zucchini and Carrot: Feel free to adjust the ratio of zucchini to carrot, or even use all of one or the other. Just keep the total amount of shredded vegetables to 1½ cups. Make sure to squeeze out excess moisture if using zucchini.
• Pecans: Any nuts work great here – try walnuts, almonds, or macadamia nuts. You can also use pumpkin seeds for a nut-free option, or skip them altogether.
• Brown sugar: Out of brown sugar? Mix 2/3 cup white sugar with 1 tablespoon molasses. Or use coconut sugar for a less refined option.

Watch Out for These Mistakes While Baking

The biggest challenge when baking zucchini carrot cookies is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini and carrots using a clean kitchen towel or paper towels, otherwise your cookies might spread too much and become cake-like. Another common mistake is overmixing the dough once you’ve added the flour mixture – stop mixing as soon as the ingredients are combined to keep your cookies tender rather than tough. For the best texture, avoid overbaking these cookies – they should be slightly soft in the center when you take them out of the oven, as they’ll continue to firm up while cooling on the baking sheet. To get the most flavor from your ingredients, try toasting the pecans before adding them to the dough, and don’t skip the 10-minute cooling time on the baking sheet before transferring to a wire rack.

What to Serve With Zucchini Carrot Cookies?

These wholesome cookies are perfect for afternoon tea or as an after-school snack with a cold glass of milk. Since they’re packed with veggies and nuts, they make a great addition to a coffee break spread – try serving them alongside your favorite hot beverage like chai tea, coffee, or hot chocolate. For a special treat, you could sandwich two cookies together with a layer of cream cheese frosting in the middle. These cookies also pack well in lunch boxes next to fresh fruit like apple slices or strawberries for a balanced sweet treat.

Storage Instructions

Counter Storage: These zucchini carrot cookies stay fresh at room temperature for about 3-4 days. Just keep them in an airtight container with a piece of bread – the bread helps keep the cookies soft and chewy. If you live somewhere humid, you might want to pop them in the fridge instead.

Refrigerate: Want them to last longer? Store your cookies in the fridge in a sealed container, and they’ll stay good for up to a week. The cool temperature helps preserve the moisture from the vegetables, keeping your cookies nice and soft.

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with wax paper between layers, and they’ll keep for up to 3 months. When you’re ready for a treat, just take out what you need and let them thaw at room temperature for about 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	13-15 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 120-130 g
• Carbohydrates: 300-325 g

Ingredients

• 2 1/2 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 large egg
• 1 cup shredded zucchini
• 1/2 cup shredded carrot
• 1 cup chopped pecans

Step 1: Prepare the Baking Sheet

Preheat your oven to 350 degrees F.

Prepare a baking sheet by lining it with parchment paper, a baking mat, or lightly greasing it to prevent the cookies from sticking.

Step 2: Sift Dry Ingredients

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.

Set this mixture aside for later use.

Sifting the dry ingredients helps to ensure they are evenly distributed and light in texture.

Step 3: Cream Butter and Sugars

In a large mixing bowl, add softened butter, sugar, and brown sugar.

Use an electric mixer to beat these ingredients together until they are well combined and creamy.

Then, add the egg and mix until fully incorporated into the creamed butter and sugar mixture.

Step 4: Combine with Dry Ingredients

Gradually add the sifted dry ingredients to the wet mixture, mixing with the electric mixer until well blended.

Ensure that no pockets of dry flour remain in the dough.

Step 5: Add Vegetables and Nuts

Gently mix in grated zucchini, carrots, and your choice of nuts until they are evenly distributed throughout the dough.

The vegetables will add moisture and texture to the cookies.

Step 6: Shape and Bake Cookies

Using large rounded teaspoons, drop portions of the dough onto the prepared baking sheet, leaving enough space between each for spreading.

Place the baking sheet in the preheated oven and bake the cookies for 13 to 15 minutes, or until they are golden brown.

Step 7: Cool and Serve

Once baked, remove the cookies from the oven and transfer them to a cooling rack to cool completely.

Allow the cookies to cool down before serving so they can firm up and develop their full flavor.

Enjoy your deliciously moist zucchini and carrot cookies!