Nutritious Whole Wheat Zucchini Applesauce Cookies

Looking for a way to sneak more vegetables into your kids’ snacks? These zucchini applesauce cookies have become my go-to solution. I started making them when my garden was overflowing with zucchini last summer, and now they’re a regular treat in our cookie jar.

The combination might sound a little different at first, but trust me – these cookies are soft, not too sweet, and perfect with afternoon tea or tucked into lunch boxes. The applesauce keeps them moist while cutting down on the amount of butter needed, and the zucchini basically disappears into the dough. Even my picky eater grabs these without thinking twice about the hidden veggies.

Best of all, they’re super easy to whip up when you’ve got extra zucchini sitting in your fridge. No fancy techniques or special equipment needed – just mix, scoop, and bake. I often make a double batch and freeze half for later, though they rarely last long enough to make it to the freezer.

What Kind of Zucchini Should I Use?

For baking cookies, medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than larger ones. When shopping, look for zucchini that are firm and about 6-8 inches long – the really big ones can be watery and have tough seeds that might affect your cookie texture. After grating your zucchini, you don’t need to squeeze out the moisture since that extra bit of water helps keep these cookies moist. If you’re growing your own zucchini or shopping at a farmers market, both dark and light green varieties will work equally well in this recipe.

Options for Substitutions

These cookies are pretty forgiving and work well with several substitutions:

• Whole wheat flour: You can swap this with all-purpose flour in equal amounts, or use a gluten-free flour blend if needed. Just make sure the gluten-free blend contains xanthan gum.
• Applesauce: Mashed banana, pumpkin puree, or mashed pear work great as alternatives. You can also use 1/4 cup of melted butter or coconut oil if you don’t need the recipe to be low-fat.
• Dark brown sugar: Light brown sugar works fine, or try coconut sugar for a less refined option. Regular white sugar plus 1 tablespoon of molasses can work too.
• Zucchini: Shredded carrots or yellow summer squash can replace zucchini. Just make sure to squeeze out excess moisture like you would with zucchini.
• Rolled oats: Quick oats can work in a pinch, though the texture will be slightly different. For gluten-free, make sure to use certified gluten-free oats.
• Raisins and chocolate chips: Feel free to swap these with dried cranberries, chopped nuts, or other dried fruits. You can also use white chocolate chips or butterscotch chips instead of semi-sweet.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini cookies is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or several layers of cheesecloth, otherwise your cookies might spread too much and become cake-like. Another common mistake is overmixing the dough once you’ve added the flour, which can lead to tough cookies – mix just until the ingredients are combined, then stop. For the best texture, don’t skip chilling the dough for at least 30 minutes before baking, as this allows the oats to absorb moisture and prevents the cookies from spreading too thin. When measuring your applesauce, make sure to drain off any excess liquid that might have accumulated on top, and remember that these cookies will look slightly underbaked when done – they’ll continue cooking on the hot baking sheet after you take them out of the oven.

What to Serve With Zucchini Applesauce Cookies?

These wholesome cookies are perfect for an afternoon snack with a cold glass of milk or a warm cup of coffee. Since they’re packed with oats and zucchini, they make a great addition to breakfast or brunch – try serving them alongside some Greek yogurt topped with honey and fresh fruit. For a cozy after-school treat, pair these cookies with hot chocolate in the cooler months or homemade lemonade during summer. If you’re putting together a cookie platter, these work really well next to classic chocolate chip cookies or snickerdoodles since they offer a different flavor profile with their spices and veggies.

Storage Instructions

Keep Fresh: These zucchini applesauce cookies stay soft and yummy when kept in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container – it’s an old trick that helps keep the cookies nice and moist!

Refrigerate: Since these cookies have fresh zucchini in them, you can also pop them in the fridge where they’ll stay good for up to a week. Just make sure they’re in a sealed container to prevent them from drying out or picking up other flavors.

Freeze: These cookies are perfect for freezing! Place them in a freezer bag or container with parchment paper between layers and they’ll keep for up to 3 months. When you’re craving one, just take it out and let it thaw at room temperature for about 30 minutes.

Make Ahead: You can prepare the cookie dough ahead of time and freeze it in balls. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, add an extra minute or two to the baking time – no need to thaw!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1500-1700
• Protein: 25-30 g
• Fat: 55-65 g
• Carbohydrates: 230-250 g

Ingredients

• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves powder
• 1/8 teaspoon nutmeg powder
• 1/4 cup applesauce
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla essence
• 1 cup grated zucchini
• 2 cups rolled oats
• 1/2 cup raisins
• 3/4 cup semi-sweet chocolate chips

Step 1: Prepare the Baking Sheet and Oven

Preheat your oven to 350 degrees F.

Line a baking sheet with a Silpat baking mat or parchment paper to prevent the cookies from sticking.

Set the baking sheet aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.

Once the dry ingredients are well combined, set the bowl aside.

Step 3: Combine Wet Ingredients and Zucchini

In a large mixing bowl, combine the applesauce and brown sugar and mix until the mixture is smooth.

Add the egg and vanilla extract, then stir in the shredded zucchini until everything is well combined.

Step 4: Create the Cookie Dough

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to create the dough.

Stir in the oats, raisins (if using), and chocolate chips to evenly distribute throughout the dough.

Step 5: Portion and Bake the Cookies

Using a spoon, drop heaping tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly golden around the edges and set in the center.

Step 6: Cool and Serve

After baking, remove the cookies from the baking sheet and transfer them to wire racks to cool completely.

Once cooled, the cookies are ready to be enjoyed.

Feel free to omit the raisins if desired, or to substitute all-purpose flour if preferred.

Enjoy your delicious homemade cookies!