Zucchini oatmeal cookie recipe

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🍪 Zucchini Oatmeal Cookies

Yield: ~24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

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📝 Ingredients

Dry:

• 1 ½ cups (135g) old-fashioned rolled oats

• 1 ¼ cups (160g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional, but recommended)

Wet:

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

Add-ins:

• 1 cup (about 120g) grated zucchini, moisture squeezed out

• ½ cup (60g) chopped walnuts or pecans (optional)

• ½ cup (90g) chocolate chips or raisins (optional)

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🥣 Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line baking sheets with parchment paper or a silicone baking mat.

• Grate the zucchini using the fine side of a box grater. Place it in a clean towel or paper towels and squeeze out as much liquid as you can. Set aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Oats

• Flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Nutmeg

Set aside.

3. Cream Wet Ingredients

In a large bowl (or stand mixer):

• Cream the butter and both sugars together until light and fluffy (about 2–3 minutes).

• Add the egg and vanilla, and beat until fully incorporated.

4. Combine Wet & Dry

• Gradually add the dry ingredients to the wet ingredients. Mix just until combined — do not overmix.

5. Add Zucchini and Extras

• Fold in the grated zucchini and any optional add-ins (nuts, chocolate chips, raisins).

6. Scoop and Bake

• Use a medium cookie scoop (~1.5 tbsp) to place dough on the prepared baking sheets, about 2 inches apart.

• Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

7. Cool

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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🧊 Storage

• Store in an airtight container at room temperature for up to 4 days.

• Freeze for up to 3 months. (Wrap individually or place in freezer-safe bag.)

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✅ Tips

• Zucchini: Don’t skip squeezing out the moisture — too much water will make the cookies soggy.

• For softer cookies, underbake slightly.

• Want them a little healthier? Substitute half the flour with whole wheat flour, or replace half the butter with unsweetened applesauce.

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Would you like a version without refined sugar or gluten?