• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Home
  • About Me
  • Contact me
  • Recipe Index
You are here: Home / Cookies and Bars / Carrot Zucchini Cookies

Carrot Zucchini Cookies

August 11, 2022 By Dawn 8 Comments

Sharing is caring!

18 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Carrot Zucchini Cookies soft cookies that are chocked full of zucchini, carrot, and nuts are so delicious. This simple cookie recipe is easy to make and store well.

Looking at a side angle view of zucchini carrot cookies.

If you have a family that is not fond of vegetables this is a great way to hide them in a cookie. They will never suspect that there are any veggies in this treat. And I am positive that they will gobble these cookies right up.

This is an excellent recipe for anyone that grows zucchini in their garden. If you grow zucchini you know that you are always looking for new recipes to use the veggies up, this is one the whole family will love.

Looking down at a white plate with carrot zucchini cookies.

Helpful Tips:

  • The ingredients for these cookies should be at room temperature.
  • Use the large holes on the box grater to shred the zucchini and carrots or a food processor will work as well.
  • Squeeze the excess water out of the zucchini before adding it to the batter. You can place it on paper towels or a clean kitchen towel to help remove the excess water.
  • The cookies are done when the tops are set and the edges are lightly browned.
  • These cookies freeze really well. Make sure they are in an airtight container to freeze the cookies in.

Steps for making Carrot Zucchini Cookies

Step one

Preheat the oven to 350 degrees F. Prepare a baking sheet.

Bowl with shredded zucchini, shredded carrots, an egg, and butter.

Step two

Sift together the flour, baking soda, salt, and cinnamon together. Set this aside.

Egg and vanilla is added to the batter.
The dry ingredients are added to the mixing bowl.

Step three

In a large bowl combine the butter, brown sugar, and sugar with an electric mixer. Add the egg and vanilla and mix in.

Carrot Carrot cookie batter in a glass mixing bowl.

Step four

Add the dry ingredients to the batter and mix until combined. Next mix in the zucchini, carrots, and nuts.

Baked cookies on a baking sheet.

Step five

Drop by rounded teaspoon onto a prepared baking sheet and bake for 13 to 15 minutes. Cool on cooling racks once they come out of the oven.

Here are some more cookie recipes that I think you may like:

  • Angel Wing Cookies
  • Lemon Poppy Seed Cookies
  • Carrot Cake Cookies
  • White Chocolate Pistachio Macaroons
A stack of cookies on a square white plate.

If you make these carrot zucchini cookies I would love to hear about it! Please leave me a comment and a rating.

Looking at a side angle view of zucchini carrot cookies.

Carrot Zucchini Cookies

Carrot Zucchini Cookies soft cookies that are chocked full of zucchini, carrot, and nuts are so delicious. This simple cookie recipe is easy to make and store well.
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Carrot zucchini cookes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 30 cookies
Calories: 118kcal
Author: Dawn

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 large egg
  • 1 cup grated zucchini
  • 1/2 cup grated carrot
  • 1 cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees F. Lining a baking sheet with parchment paper, a baking mat, or lightly grease it.
  • Sift together the flour, baking soda, salt, and cinnamon together, and set aside.
  • In a large bowl add the butter, sugar, and brown sugar, Beat with an electric mixer until well combined.
  • Add the dry ingredients and mix until well blended.
  • Mix in the zucchini, carrots, and nuts until blended.
  • Drop by large rounded teaspoons onto the prepared baking sheet.
  • Place in the preheated oven and bake for 13 to 15 minutes.
  • Cool on a cooling rack until cooled.

Notes

  1. Make sure to have the ingredients at room temperature
  2. To grate the zucchini you can use a box grater. Use the large holes for grating, if you use anything else the zucchini will get mushy.
  3. Remove as much excess water from the zucchini as you can.ย 
  4. The recipe calls for pecans. If you prefer you can use walnuts or they can be omitted, but I would highly recommend adding the nuts.
  5. These cookies freeze well.
ย 
ย 
ย 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 16.1g | Protein: 1.5g | Fat: 5.6g | Saturated Fat: 3.1g | Cholesterol: 18mg | Sodium: 118mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 7.8g | Calcium: 9mg | Iron: 1mg

This recipe was originally published on September 10, 2013. It has been updated with new content and pictures on August 11, 2022.

(Visited 471 times, 1 visits today)

Filed Under: Cookies and Bars

See what’s cooking. Sign up for the newsletter.

Previous Post: « Apple Oatmeal Pancakes
Next Post: Baked Peaches with Crumble Topping »

Reader Interactions

Comments

  1. Juliana

    September 10, 2013 at 3:35 am

    Dawn, I love the idea of the veggies in the cookies with the spices..look awesome!
    Thanks for the recipe and have a great week ahead ๐Ÿ˜€

    Reply
  2. Joanne

    September 10, 2013 at 11:13 am

    These look great! And since they are so veggie-full…I daresay they are totally breakfast-worthy!

    Reply
  3. Pam

    September 10, 2013 at 3:25 pm

    They look amazing!!

    Reply
  4. Karen @BakingInATornado

    September 11, 2013 at 2:42 am

    What a great idea, carrots and zucchini in cookies. I would have loved to have had this recipe when my kids were little and I was always trying to get more vegetables into them.

    Reply
  5. The Squishy Monster

    September 11, 2013 at 1:09 pm

    The walnuts + cinnamon really highlight and already delicious cookie for me =)

    Reply
  6. Kitchen Riffs

    September 11, 2013 at 8:35 pm

    Yup, we’ve got zucchini! Great idea for a food theme. These cookies look fantastic. We bake with zucchini all the time (bread), but not cookies – need to do this. Thanks.

    Reply
  7. angiesrecipes

    August 11, 2022 at 10:32 pm

    They are delicious and healthy enough for the breakfast on the go ๐Ÿ™‚

    Reply
  8. John / Kitchen Riffs

    August 16, 2022 at 11:41 am

    With all the veggies, these definitely qualify as health food. Right? ๐Ÿ™‚ Super nice recipe — thanks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get The Newsletter

Popular posts:

  • Egg Dumplings
  • Strawberry Jello Salad
  • Simple Broiled Chicken Tenders
  • Pepperoni Dip
  • Baked Italian Sausage and Peppers
  • Sun-Dried Tomato Aioli
  • Baked Spanish Rice Recipe
  • Chicken Jalapeno Popper Dip
  • Cold Parmesan Cheese Pasta Salad
  • Easy Tuna Macaroni Salad

Feature Your Favorites

Shredded Spicy Chicken

Never Fail Icing (Butter Cream)

Twice-Baked Sweet Potatoes

Soft Oatmeal Raisin Cookies

Apple Bars

Pumpkin Pull-Apart Bread

featured in logos

Copyright © 2023 ยท Privacy Policy

18 shares
  • Facebook
  • Twitter
  • Pinterest