Simple Zucchini Cranberry Cookies




Here’s a recipe the whole family will love, and you will be able to let them have seconds too because there will be a lot! These are a simple, healthy’ish alternative to boxed cookies, and you won’t have to stress about doubling the recipe. This one makes anywhere between 24-48 cookies depending on size.



  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini (2 small zucchini)
  • 3 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 5 c. flour
  • 1 cup cranberries (craisins)


  1. Preheat oven to 350 degrees.
  2. Beat eggs until light and fluffy then add oil, sugars, zucchini and vanilla – Mix well.
  3. In a separate bowl combine flour, soda, baking powder, baking soda, cinnamon and salt.
  4. Add to egg mixture to the dry ingredients and mix well while adding cranberries.
  5. Drop onto a parchment lined baking sheet by the spoonful.
  6. bake 10-12 minutes until edges start to turn golden brown. (Careful not to burn)
  7. Cool on baking rack.

Enjoy! I make these ahead of time and store in freezer for easy school lunch time snacks.

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