This naturally dairy-free zucchini cookies recipe was shared many years ago in the Salt Lake City Tribune. It’s a wonderful way to enjoy the late summer into early fall harvest, and we love stashing these cookies in lunch boxes. When made with dried cranberries, they’re also a fun holiday cookie. They’re made with oil instead of butter, and have a soft texture, almost like zucchini bread in a cookie!
Special Diet Notes: Zucchini Cookies
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan zucchini cookies, see our Egg Substitute Guide.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup sugar
- ½ cup packed brown sugar
- ½ cup oil
- 1 cup finely grated zucchini
- 1 egg
- 1 cup dried cranberries, raisins, or dairy-free chocolate chips
- 1 cup chopped nuts (optional)
- Preheat your oven to 350°F.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a mixing bowl, mix the sugar, brown sugar, and oil. Add the zucchini and egg and mix well.
- Add the flour mixture to the wet mixture, and stir until well combined. Fold in the cranberries, raisins, chocolate chips, and/or nuts, as desired.
- Drop the batter by the heaping teaspoonful onto a greased cookie sheet.
- Bake the cookies for 10 to 12 minutes, or until set and golden around the edges.
- Let the cookies cool on the cookie sheet for one minute, before removing to a wire rack to cool completely.