These zucchini oatmeal cookies are packed with the goodness of zucchini, oats, and spices. They are easy to make and are sure to become a household favorite!

A stack of zucchini oatmeal cookies with a glass of milk and plate of cookies in the background.

Why you’ll love this recipe:

  • Tastes great – Soft and chewy with warm notes of cinnamon and nutmeg. Not too sweet even with the addition of chocolate chips or raisins.
  • Added nutrients – These cookies have the added benefit of vitamins and nutrients from the zucchini (which is actually a superfood!), and extra fiber and protein from the oats.
  • Keeps well – These cookies stay soft for days and make for a great grab-and-go snack anytime of day.
A pile of zucchini oatmeal cookies on a cooling rack.

Ingredients you’ll need:

  • AP flour & baking soda
  • Ground cinnamon & nutmeg
  • butter – salted or unsalted
  • granulated sugar
  • zucchini – grated and squeezed out to remove excess moisture
  • rolled oats – quick or old-fashioned
  • chocolate chips or raisins

How to make zucchini oatmeal cookies:

(the ingredient amounts are listed in the printable recipe card further below)

process image collage of how to make zucchini oatmeal cookies
  1. In a small bowl, toss together the flour, baking soda, and spices. Set aside.
  2. In a large bowl, beat together the butter and sugar. Add the egg and beat again. Then mix in the shredded zucchini.
  3. Stir in the flour mixture until just combined and fold in the rolled oats and chocolate chips or raisins. Cover and chill in the fridge for 20 minutes while your oven preheats.
  4. Drop rounded cookie dough 2″ apart onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350F for 10-12 minutes.

FAQ:

How do you shred zucchini for cookies?

To shred zucchini for cookies, wash the zucchini and trim the ends, then use a box grater or a food processor with a shredding attachment to shred it. Measure out what you need for the recipe then squeeze out excess moisture using a clean thin kitchen towel or cheese cloth. This step is crucial to prevent the cookies from becoming too wet.

Do I need to peel zucchini for baking?

No, there is no need to peel zucchini. In fact, the skin is a big source of nutrition, so it’s best to leave the skin on.

Can I make these cookies without nuts or chocolate chips?

Absolutely! The nuts or chocolate chips are optional and can be omitted if you prefer a simpler cookie. The base recipe with zucchini and oats is still delicious on its own.

Do I need to chill the dough before baking?

Yes. Chilling the dough allows for the flour and oats to absorb some of the moisture from the zucchini and prevents the cookies from spreading out too much in the oven.

A stack of zucchini oatmeal cookies on a piece of burlap.

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Zucchini Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Chill Time: 20 min
  • Cook Time: 10 min
  • Total Time: 45 min
  • Yield: 24-28 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These zucchini oatmeal cookies are packed with the goodness of zucchini, oats, and spices. They are easy to make and are sure to become a household favorite!

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg or cloves (or half and half)
  • 1/2 cup (114g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 cup shredded zucchini (measure out 1 cup then squeeze out excess moisture using a clean thin kitchen towel or cheese cloth)
  • 1 cup rolled oats (quick or old-fashioned)
  • 1 cup chocolate chips or raisins

Instructions

  1. In a small bowl, toss together the flour, baking soda, and spices. Set aside.
  2. In a large bowl, beat together the butter and sugar. Add the egg and beat again. Then mix in the shredded zucchini.
  3. Stir in the flour mixture until just combined and fold in the rolled oats and chocolate chips or raisins.
  4. Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
  5. Drop rounded cookie dough 2″ apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges lightly browned.

Notes

Leftovers can be stored in an airtight container for up to 5 days.

Nutrition

  • Serving Size:
  • Calories: 138
  • Sugar: 11.7 g
  • Sodium: 25.8 mg
  • Fat: 5.8 g
  • Carbohydrates: 19.9 g
  • Protein: 2.1 g
  • Cholesterol: 15.4 mg