Name: Best Pecan Zucchini Carrot Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup unsalted butter, softened; 1/3 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup grated zucchini (squeezed dry); 1/2 cup grated carrot; 1/2 cup chopped pecans

If you popped by my kitchen on a rainy Sunday, you’d probably catch me grating a mountain of zucchini while the cat judges me for using the good tea towels. These Best Pecan Zucchini Carrot Cookies started as a clean out the crisper moment, then my neighbor dropped off more garden zucchini because of course she did, and now it’s a full on family favorite. They’re soft in the middle, toasty at the edges, and a little nutty in that whole aunt who brings the fun snacks kind of way. I once baked a batch for a soccer carpool and came home with an empty tin and exactly one crumb in my pocket. Glamorous life, I know.

Also, quick detour that has nothing to do with cookies. I found a tiny spatula behind the fridge last week. How did it even get there. Anyway, back to cookies.

Why you might fall for these little guys

I make this when the crisper drawer looks like a veggie garden had a party. My family goes a bit loopy for these because they’re soft and cozy and not cloying sweet. And there’s this moment when the pecans toast up in the oven and the whole house smells like autumn; it gets me every time. I used to get annoyed about squeezing zucchini, but actually, I find it works better if you do it quickly, then let the batter rest a smidge. Less mess, better cookies. Win win.

What you’ll need, plus the swaps I actually use

1 and 1/2 cups all purpose flour 190 g I like unbleached, but any brand is fine honestly
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon add a pinch of nutmeg if you’re feeling fancy
1/2 teaspoon fine sea salt
1/2 cup unsalted butter 113 g, softened I sometimes use 115 ml light olive oil when I’m in a hurry, cookies spread a touch more
1/2 cup packed brown sugar 100 g
1/3 cup granulated sugar 65 g you can nudge to 1/2 cup if you like sweeter
1 large egg, room temp if you remember, if not it’s fine
1 and 1/2 teaspoons vanilla extract
1 cup finely grated zucchini about 120 g after squeezing dry skin on, seeds in
3/4 cup finely grated carrot about 80 g
3/4 cup chopped pecans lightly toasted if you can be bothered my grandmother swore by a certain brand, but honestly any good pecan works
1/2 cup quick oats for texture or use 1/2 cup shredded coconut if you’re in a tropical mood
Optional handfuls raisins, mini chocolate chips, or a bit of orange zest I lean orange zest

How I bake them when I’m not overthinking it

Heat the oven to 350 F 175 C. Line two baking sheets with parchment or a nonstick baking mat. If your oven runs hot, move the rack to the middle.
Grate the zucchini and carrot on the small holes of a box grater. Wrap the zucchini in a clean towel and squeeze firmly over the sink until it feels damp rather than watery. Carrot is usually fine as is.
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. This is where I whisk a little extra; it looks like nothing, but it helps.
In a large bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes with a mixer or some arm power. Sneak a taste here if you like, I wont tell.
Beat in the egg and vanilla until smooth. It might look a bit separated, don’t worry.
Stir in the grated zucchini and carrot. The mixture will look slightly curdled, that’s normal.
Add the dry ingredients to the wet and fold until most of the floury bits are gone. Stir in oats and pecans and any optional mix ins. If the batter feels loose, let it sit 5 to 10 minutes so the oats drink up some moisture.
Scoop about 1 and 1/2 tablespoons per cookie onto the sheets, spacing a few fingers apart. Gently pat the tops to a tidy round, about 1 cm thick.
Bake 11 to 13 minutes until the edges are golden and the centers look set but still soft. Rotate the trays if your oven has a mind of its own.
Remove form the oven, let the cookies rest on the sheet 5 minutes, then move to a rack to cool. Try one warm. Joy.

Little notes I scribbled in the margin

If you measure flour by dipping the cup, you might pack it too tight. Fluff, spoon, and level. Or peek at this simple guide I use on busy days: how to measure flour.
Resting the dough for 10 to 15 minutes helps the oats hydrate, which makes the cookies thicker and less cakey. Chilling longer is fine too, though I rarely wait.
Toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Or the oven for 5 minutes works. Quick refresher here: easy nut toasting.
If your zucchini is super watery, squeeze twice. I know, boring, but it matters.

Variations I tried so you dont have to test everything

Orange chocolate vibe add 1 teaspoon grated orange zest and 1/2 cup mini chips. The zest makes the pecans sing.
Raisin spice swap pecans for a big handful of raisins and add another pinch of cinnamon. Proper tea time energy.
Gluten free attempt one to one gluten free flour works fairly well, but I liked adding 1 extra tablespoon of that blend to offset the zucchini moisture.
The one that flopped I tried honey instead of sugar once, and the cookies baked up pale and a bit rubbery. Tasty with tea, but not quite right. On second thought, a half and half sugar to honey might be okay, I just did not nail it.

Gear I use, and a cheat if you dont have it

I swear by a stand mixer for creaming butter and sugar because it’s simple and I can tidy the counter while it runs. That said, a bowl and a wooden spoon are totally fine, as is a hand mixer. No cookie scoop. Use two spoons, then nudge the dough into little pillows. If you do not have a box grater, the food processor with a shred disk is quick; just pulse so the shreds stay fine.

Storing them without losing that soft middle

Keep cookies in an airtight tin at room temp for 2 to 3 days with a small piece of parchment between layers. I think this tastes better the next day, the spices settle in. You can freeze baked cookies up to 2 months. Or freeze scooped dough balls, then bake form frozen, adding 1 or 2 minutes. Though honestly, in my house it never lasts more than a day!

How we like to eat them

Warm, with a little salted butter swiped across the top. Sounds odd, tastes lovely.
As a breakfast cookie with yogurt and a drizzle of honey. Y’all, it hits the spot.
Dessert sandwich two cookies with a scoop of vanilla ice cream in the middle. Slight chaos, pure joy.

Things I messed up so you dont have to

I once tried rushing the creaming step and regretted it because the cookies spread weirdly and baked uneven. Two minutes of creaming makes a difference.
I skipped squeezing the zucchini, and the cookies were cakey and a bit gummy. Quick squeeze, better texture.
Overbaking by even a minute or two takes them from plush to dry. Pull when the edges are set and the centers still look slightly soft.
Adding too many mix ins seems fun, but more than 1 and 1/2 cups total makes them crumbly.
If you love cookie science rabbit holes like I do, this reads easy and explains why chill time helps: cookie science basics.

Real questions friends asked me

Can I skip the pecans Absolutely. Use walnuts, pumpkin seeds, or more oats. No nuts at all works just fine too.

Do kids notice the veggies Mine do not, especially if I add a few mini chips. The carrot sweetens things, zucchini sort of vanishes.

My cookies turned out cakey, what happened Usually too much flour or too much moisture. Spoon and level the flour, squeeze the zucchini, and consider resting the dough a few minutes.

Can I make them vegan Probably. Use 115 ml light olive oil or vegan butter, and swap the egg for a flax egg 1 tablespoon ground flax plus 3 tablespoons water. Texture gets slightly more tender, still tasty.

Do I need to peel the zucchini or carrot Nope. I never bother. The peel adds color and fiber, and it’s invisible once baked.

Can I use a food processor to grate Yes, and it’s speedy. Just pat the shreds dry. A few quick pulses are enough, do not puree.

Why did my cookies spread too much Warm dough and a warm sheet pan are usual suspects. Chill the dough 15 minutes, and start with a cool pan.

Could I bake these as bars Sure. Press the dough into a lined 20 cm square pan and bake 18 to 22 minutes until the top is set. Let cool before cutting or it gets crumbly.

If you make these Best Pecan Zucchini Carrot Cookies, send me a pic, or a crumb, or both. Preferably both.