Zucchini Dessert Recipes I’m Obsessed With This Summer

These recipes bring moisture, subtle sweetness, and a soft texture that makes every bite irresistible. Plus, they are an easy way to sneak some extra veggies into your dessert without sacrificing flavor. Ready to bake something uniquely delightful?

Why I Can’t Stop Making These Cookies

• The zucchini adds moisture that keeps cookies extra soft and fresh for days.
• A subtle flavor twist that surprises and delights without overpowering the other ingredients.
• Uses pantry staples mixed with fresh summer zucchini no need for specialty items.
• Kid-approved: even picky eaters love the texture and sweetness.
• Perfect for summer because it takes advantage of the zucchini abundance during peak season.

What Type of Zucchini Should I Use?

Fresh, firm zucchini is best for dessert recipes. Choose medium-sized squash with shiny skin and no soft spots. If possible, pick zucchini when they’re smaller and tender they have more delicate flavor and fewer seeds.

Frozen zucchini works in a pinch but must be completely thawed, well drained, and patted dry to avoid soggy dough. Avoid dried zucchini as it won’t provide the moisture needed for these treats. Fresh zucchini ensures the ideal balance of moisture and texture for your baked goods.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil just chill the dough for 30 minutes to firm before baking.
• Use dark chocolate chips instead of white chocolate for a richer flavor contrast.
• Milk alternatives like almond or oat milk work great if you need a dairy-free option.
• Vanilla extract can be substituted with almond or maple extract for a unique flavor twist.
• Fresh blueberries or strawberries can replace dried fruit depending on your preference; fresh fruit should be gently folded in last to avoid excess moisture.

The Biggest Challenges While Baking

• Fold in zucchini and delicate ingredients last to preserve texture and prevent overmixing.
• Ensure butter is softened but not melted to get the right dough consistency.
• Avoid overmixing the dough because it can make cookies tough instead of tender.
• If the dough feels too dry, add milk 1 tablespoon at a time until just moist enough to hold together.
• Chilling the dough for at least 30 minutes helps cookies keep their shape and enhances flavor.

Storage & Freezing Instructions

Store cookies at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate up to 1 week. Cookies freeze well; layer parchment paper between stacks in a freezer-safe container for up to 3 months.

Make-ahead cookie dough can be frozen in a log or individual scoops, wrapped tightly. Thaw dough in the fridge overnight before baking for best results. This makes spontaneous zucchini dessert recipes quick and easy.

Estimated Nutrition

For the whole batch: approximately 1,200 calories, 60 grams fat, 150 grams carbohydrates, 12 grams protein.
Per cookie (assuming 24 cookies): roughly 50 calories, 2.5 grams fat, 6 grams carbs, 0.5 grams protein.

Ingredients

• 1 cup granulated sugar (200 g)
• 1 cup unsalted butter, softened (225 g)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 cups all-purpose flour (360 g)
• 1 cup white chocolate chips (170 g)
• 1 cup fresh zucchini, grated and well-patted dry (about 120 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the sugar and softened butter until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Gradually mix the dry ingredients into the wet ingredients just until combined, careful not to overmix.
6. Gently fold in the grated zucchini, white chocolate chips, and fresh blueberries, making sure not to break the berries.
7. Scoop the dough by rounded tablespoons onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 12 to 15 minutes or until edges are lightly golden. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Add a handful of chopped nuts like walnuts or pecans for crunch.
• Swap white chocolate chips for dark or semisweet for a less sweet cookie.
• Dust cooled cookies lightly with powdered sugar for a pretty presentation.
• Underbake by 1-2 minutes for soft, gooey centers.
• Serve with a scoop of vanilla ice cream for an indulgent summer treat.
• Store in the fridge on hot days to keep chocolate chips firm.
• Turn the dough into muffins by baking at 375°F (190°C) for 18–22 minutes.

FAQs

Can I use frozen zucchini?
Yes, but make sure to thaw completely and squeeze out excess moisture before using.

Will these cookies taste like vegetables?
Not at all. The zucchini adds moisture and subtle texture without a strong veggie flavor.

Can I make these gluten-free?
Yes, substitute with a gluten-free flour blend that measures cup for cup.

Is it okay to use dried blueberries instead of fresh?
You can, but fold them in gently and note that dried fruit may absorb some moisture from the dough.

Save This for Later (Pinterest)

If you’re as obsessed with zucchini dessert recipes as I am, save this recipe to your Pinterest board for easy access all summer long. Sharing these cookies with friends is a guaranteed way to make them smile!