You know those days when you’re craving something sweet but still want to feel good about what you’re eating? That’s exactly why I created these zucchini cookies with walnuts. They’re soft, wholesome, and packed with sneaky veggies – my kids have no idea they’re eating zucchini, and honestly, that’s my favorite part. I first made them last summer when my garden was overflowing with zucchini, and now they’re a family favorite. The walnuts add the perfect crunch, while the banana and oats make them satisfying without being overly sweet. Trust me, these aren’t your average cookies – they’re the kind you can feel good about serving for breakfast or snack time!
Table of Contents
Table of Contents
Why You’ll Love These Zucchini Cookies with Walnuts
These cookies aren’t just delicious—they’re downright addictive, and here’s why:
- Soft & wholesome texture: The zucchini keeps them moist, while oats and walnuts give them a satisfying bite—think chewy meets crunchy in the best way.
- Easy to throw together: No mixer needed! Just a bowl and spoon. Even my 6-year-old helps squeeze the zucchini (her favorite messy job).
- Nutrient-packed: Sneaky veggies, protein from cottage cheese, and heart-healthy walnuts make these way better than store-bought cookies.
- Kid-approved: Mine gobble them up, oblivious to the zucchini. Perfect for lunchboxes or after-school snacks!
Seriously, one batch disappears faster than I can bake them.
Ingredients for Zucchini Cookies with Walnuts
Here’s everything you’ll need for these wholesome goodies—nothing fancy, just real ingredients straight from your pantry (and maybe your garden!):
- 1 cup grated zucchini (squeezed very dry – about 1 medium zucchini)
- 1/4 tsp salt (for drawing out moisture)
- 1 ripe banana, mashed (the spottier, the sweeter!)
- 3/4 cup cottage cheese (any fat % works—I use low-fat)
- 2 tbsp maple syrup (the real stuff, please!)
- 1 tsp vanilla extract (skip the artificial kind)
- 1 1/2 cups rolled oats (old-fashioned, not instant)
- 1/2 cup chopped walnuts (measure after chopping)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp ground nutmeg (freshly grated if you’re fancy)
Ingredient Notes & Substitutions
Zucchini: Squeeze it like you’re mad at it—wet batter = flat cookies. Oats: Almond flour works for gluten-free, but the texture will be denser. Sweetener: Honey or agave can replace maple syrup. No walnuts? Try pecans or leave them out, but you’ll miss that crunch!
How to Make Zucchini Cookies with Walnuts
Okay, let’s get to the fun part—making these cozy little cookies! I promise it’s easier than you think, but there are a few key steps to nail that perfect texture. Follow along, and you’ll have a batch ready in no time.
Preparing the Zucchini
First things first: tackle that zucchini! Here’s my foolproof method: Grate it (no need to peel—those flecks of green are pretty!), then toss it with salt in a bowl. Let it sit for 10 minutes while you gather the rest of your ingredients—this draws out moisture like magic. Now, here’s the crucial part: squeeze, squeeze, squeeze! I wrap the zucchini in a clean kitchen towel (or layers of paper towels) and wring it like I’m juicing an orange. You’ll be shocked how much liquid comes out—this step is the secret to cookies that hold their shape instead of spreading into sad little puddles.
Mixing the Dough
Time to bring everything together! In a big bowl, mash that banana until it’s nice and smooth (lumps are okay—it’s homemade, not a beauty contest). Stir in the cottage cheese, maple syrup, and vanilla. Don’t overthink it—just mix until it looks like a creamy, lumpy masterpiece. Now, dump in the oats, walnuts, cinnamon, baking powder, and nutmeg. Give it a good stir—the mixture will be thick, almost like a stiff muffin batter. Finally, gently fold in that squeezed-dry zucchini. I use a spatula to make sure every bit gets evenly distributed without overmixing. Pro tip: If the dough feels too wet (hey, zucchinis vary!), add a tablespoon more oats.
Baking & Cooling
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—no sticking dramas here! Drop heaping tablespoons of dough onto the sheet, spacing them about 2 inches apart. Flatten each one slightly with the back of a spoon (they won’t spread much, but this helps them bake evenly). Pop them in the oven for 15-18 minutes. You’ll know they’re done when the edges turn golden and the tops look set—no jiggly centers! Let them cool on the baking sheet for 5 minutes (they’ll firm up), then transfer to a wire rack. Resist eating them hot—they’re delicate at this stage! Once cooled, they’ll have the perfect soft-but-sturdy texture.
Tips for Perfect Zucchini Cookies with Walnuts
Want bakery-worthy results every time? These little tricks make all the difference:
- Toast those walnuts! Just 5 minutes in a dry skillet transforms them – the extra crunch and nutty flavor are game-changers.
- Press the dough flat before baking – these cookies don’t spread much, so give them a gentle smoosh with your spoon for even cooking.
- Oven thermometer check! My oven runs hot – at 375°F, these went from golden to burnt fast. Trust me, 350°F is the sweet spot.
Bonus: Let kids “paint” the flattened tops with extra maple syrup for a glossy finish!
Storage & Reheating
Now, I know these zucchini cookies with walnuts won’t last long (they never do in my house!), but if you somehow end up with leftovers, here’s how to keep them fresh. Store them in an airtight container at room temperature for up to 3 days—they’ll stay soft and delicious. No need to reheat, but if you want that just-baked feel, pop one in the microwave for 10 seconds. Just enough to make the walnuts fragrant again! Pro tip: I sometimes stash a few in the freezer for emergencies—they thaw beautifully at room temp in about 30 minutes.
Nutritional Information
Now, let’s talk about why these zucchini cookies with walnuts make me feel less guilty about sneaking that third one (oops!). Here’s the breakdown per cookie:
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g (only 0.5g saturated)
- Carbohydrates: 12g
- Fiber: 2g (thanks, zucchini and oats!)
- Protein: 3g (cottage cheese for the win!)
Now, I’m no nutritionist – these are just estimates based on my kitchen scale and the brands I had in my pantry. Your numbers might wiggle a bit depending on whether you used full-fat cottage cheese or that super-thick maple syrup from the farmer’s market. But honestly? What matters most is that you’re getting real ingredients you can feel good about – no mystery additives here!
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Soft Zucchini Cookies with Walnuts
These zucchini cookies with walnuts are a soft, wholesome treat. They’re packed with nutritious ingredients and easy to make.
- Total Time: 28 minutes
- Yield: 12 cookies 1x
Ingredients
- 1 cup grated zucchini (about 1 medium)
- 1/4 tsp salt
- 1 ripe banana, mashed
- 3/4 cup cottage cheese (any fat content)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp ground nutmeg
Instructions
- Place the grated zucchini in a bowl and toss with 1/4 tsp salt. Let it sit for 10-15 minutes to draw out excess moisture.
- Transfer the zucchini to a clean kitchen towel or several paper towels and squeeze firmly to remove as much liquid as possible.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed banana, cottage cheese, maple syrup, and vanilla until well combined.
- Add the rolled oats, walnuts, cinnamon, baking powder, and nutmeg. Stir until everything is fully incorporated.
- Fold in the thoroughly squeezed zucchini, ensuring it’s evenly distributed throughout the mixture.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Flatten them slightly with the back of a spoon.
- Bake for 15-18 minutes, until the edges are golden and the centers are set.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- For extra crunch, toast the walnuts before adding them to the mixture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg
FAQs About Zucchini Cookies with Walnuts
Can I freeze these cookies? Absolutely! They freeze beautifully for up to 2 months. Just pop them in a freezer bag with parchment between layers. Thaw at room temperature – they’ll taste fresh-baked. My kids love finding these in the freezer for surprise treats!
What if I don’t have walnuts? No problem! Pecans make a great swap, or just leave nuts out entirely. The cookies will be softer but still delicious. (Though honestly, the walnuts add such great texture – try toasting them if you’re on the fence!)
Can I use frozen zucchini? Fresh works best, but in a pinch, thaw frozen grated zucchini and squeeze it extra well. You might need an extra tablespoon of oats to balance the moisture. Been there, still made tasty cookies!
Share Your Experience
I’d love to hear how your zucchini cookies with walnuts turned out! Did your kids gobble them up like mine do? Maybe you tried a fun twist—I’m always looking for new ideas. Drop a comment below and tell me:
- Did you add chocolate chips (my sister swears by this!) or swap in different nuts?
- How did the little ones react to their “secret veggie” cookies?
- Any brilliant shortcuts or variations I should try next time?
Your feedback makes my day—nothing beats hearing how these recipes come to life in your kitchens. Snap a photo if you can! Those golden-edged, walnut-studded cookies look almost as good as they taste. You can also follow us on Facebook for more delicious recipes!
