Cinnamon Walnut Zucchini Bread Cookies

If you ask me, zucchini bread cookies are the best of both worlds.

These treats combine everything you love about your favorite garden-fresh zucchini bread with the convenience and comfort of a cookie. They’re soft and chewy, with little specks of green running through each bite.

The recipe takes those classic zucchini bread flavors – warm cinnamon, brown sugar, and walnuts – and turns them into perfectly portioned cookies that you can grab and go. Plus, it’s a clever way to sneak some vegetables into your cookie jar.

It’s a family-friendly recipe that’s especially perfect during summer when zucchini is everywhere, though I make them year-round when the craving hits.

What Kind of Zucchini Should I Use?

For baking cookies (or any baked goods really), medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than the larger ones. Young, fresh zucchini that feel firm and heavy for their size will give you the best results – skip any that feel soft or spongey. When you’re grating the zucchini, there’s no need to peel it first – the skin is tender and adds nice little green flecks to your cookies. Just remember that the most important step is squeezing out the excess moisture after grating – you can use a clean kitchen towel or several layers of cheesecloth for this job.

Options for Substitutions

These cookies are super adaptable and work well with many substitutions:

• Oats and Oat Flour: Quick oats can be swapped with rolled oats (just pulse in a food processor), and oat flour can be replaced with whole wheat flour, all-purpose flour, or any ground grain of your choice. If using coconut flour, reduce the amount by half since it’s more absorbent.
• Flaxseed: Ground chia seeds work perfectly in place of flaxseed. You could also use hemp seeds, though they won’t provide the same binding properties.
• Walnuts: Any nuts work great here – try pecans, almonds, or even sunflower seeds if you need a nut-free option.
• Applesauce: Mashed banana, pumpkin puree, or mashed sweet potato can replace the applesauce. Just keep in mind this might change the flavor slightly.
• Honey: Maple syrup or agave nectar work just as well. If using regular sugar, add an extra 2 tablespoons of applesauce for moisture.
• Zucchini: Yellow summer squash works perfectly here, or try grated carrots or apple (though you might not need to squeeze out the moisture with apple).
• Eggs: For vegan cookies, replace each egg with either a flax egg (1 tablespoon ground flax + 3 tablespoons water) or a chia egg (same ratio).

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread cookies is dealing with excess moisture – not squeezing enough water from your grated zucchini can lead to spread-out, soggy cookies that won’t hold their shape. To get it right, place the grated zucchini in a clean kitchen towel and squeeze until no more liquid comes out. Another common mistake is overmixing the batter, which can make your cookies tough and dense – instead, fold the ingredients just until combined, similar to how you’d treat muffin batter. Since these cookies are packed with wholesome ingredients like oats and zucchini, they can dry out quickly if overbaked – take them out of the oven when they’re still slightly soft in the middle, as they’ll continue to firm up while cooling on the baking sheet. For the best texture, let them cool completely on the baking sheet for at least 15 minutes before moving them to a wire rack.

What to Serve With Zucchini Bread Cookies?

These hearty cookies make a perfect afternoon snack or breakfast treat, and they pair wonderfully with a warm beverage. A cup of coffee or chai tea brings out the cozy cinnamon flavor, while a cold glass of milk makes these cookies feel like a classic treat. Since they’re packed with oats and zucchini, they’re great for lunchboxes alongside some fresh fruit like apple slices or berries. You can also spread a little cream cheese or almond butter on top for extra protein and richness – this makes them more filling as a quick breakfast on the go.

Storage Instructions

Counter Storage: These zucchini bread cookies stay fresh at room temperature for about 2 days when kept in an airtight container. Because they’re made with fresh zucchini, they tend to be quite moist, so I like to place a paper towel in the bottom of the container to absorb any extra moisture.

Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container – they’ll stay good for up to a week. The cool temperature helps maintain their texture and prevents the zucchini from spoiling. I often make a double batch and keep them in the fridge for quick breakfast or snack options.

Freeze: These cookies freeze really well for up to 3 months! Just place them in a freezer bag with parchment paper between layers to prevent sticking. When you’re ready to eat them, let them thaw in the fridge overnight or on the counter for about an hour.

Preparation Time	15-20 minutes
Cooking Time	12-14 minutes
Total Time	27-34 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 220-250 g

Ingredients

• 1 1/2 cups quick oats
• 3/4 cup rolled oats
• 1 cup oat flour (or whole wheat flour or desired ground grain)
• 1/4 cup ground golden flaxseed (or chia seeds)
• 1/4 cup chopped walnuts
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup plain applesauce
• 1/3 cup honey
• 4 tablespoons oil (or melted butter or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla essence
• 1 cup grated zucchini (squeeze out excess water before measuring)

Step 1: Prepare for Baking

Begin by preheating your oven to 360°F (180°C).

While the oven is heating, line two cookie sheets with parchment paper to ensure the cookies do not stick during baking.

Step 2: Make Cookie Dough

In a large mixing bowl, combine all dry ingredients and mix until they are well incorporated.

Next, add all wet ingredients on top of the dry mixture.

Stir together until a uniform cookie dough forms.

Make sure there are no lumps and the mixture is well blended.

Step 3: Shape the Cookies

Using a 2-tablespoon measuring tool, scoop the cookie dough and place it onto the lined cookie sheets, ensuring each cookie is spaced about 2 inches apart to allow for even baking.

Gently flatten and shape each scoop of dough into rounds that are about ½ – ⅔ inches thick and 2 – 2½ inches in diameter.

Note that the cookies will not expand during baking.

Step 4: Bake the Cookies

Bake the cookies one batch at a time in your preheated oven for 12-14 minutes, or until they are lightly golden on the edges.

Once done, allow the cookies to cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack to cool completely.

Step 5: Store the Cookies

After the cookies have cooled completely, store them in an airtight container.

They will stay fresh for up to 3 days, allowing you to enjoy delicious homemade cookies that maintain their delightful texture.