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Crispy zucchini carrot biscotti on a plate ready to enjoy with a cup of coffee or tea.

Zucchini Carrot Biscotti with Walnuts

Crispy, crunchy, perfect for dipping. Zucchini Carrot Biscotti with Walnuts are a flavorful salute to the end of summer and beginning of fall.
4 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts & Snacks
Cuisine American
Servings 24 cookies


  • 2 cups loosely packed shredded zucchini about 1 large
  • 1 cup shredded carrot about 1 large
  • 1 cup granulated sugar
  • ½ cup mild olive oil or other vegetable oil
  • 3 large eggs = 5.25 ounces
  • 2 teaspoon pure vanilla extract
  • 3 ½ - 4 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • ½ cup chopped toasted walnut pieces


  • Heat oven to 350°f. 
  • Place parchment paper on 2 cookie sheets (jelly roll pan) and set aside.
  • Take the shredded zucchini and wrap it firmly in a tea towel, twist the towel to release the juice from the zucchini.
    When the zunnini is very dry, place in a bowl with the shredded carrot and set-aside. 
  • In a large mixing bowl, combine the sugar and oil, mix on high speed, or medium speed if using a stand mixer, for about 3 minutes. Add the eggs, one at a time, and mix until incorporated. Mix in the vanilla.
    Reduce the speed to medium, or low, and add the dry ingredients, mixing until well blended and you have a fairly dense dough.
    Stir in the zucchini/carrot mixture along with the walnut pieces. Mix until incorporated.
  • Split the dough in two. Place each piece in the center of the parchment. Using very well-floured hands (the dough will be sticky) shape the dough into 2 evenly shaped logs (about 12 by 1/12 inches).
    Bake for 35 minutes; (the dough will spread as it cooks) remove to a rack to cool.
    When the logs are cool enough to handle, transfer to a cutting board and cut, crosswise and at a slight angle, into ½ inch slices. Lay the slices back onto the cookie sheet; return to the oven and bake an additional 15 - 20 minutes, or until the slices are firm when gently pressed.
    Transfer to cooling rack to cool completely.
Keyword baking, biscotti, cookies
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