Description
Soft, chewy, and slightly spiced cookies made with shredded zucchini and oats—perfect for using up summer zucchini and sneaking in veggies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup finely shredded zucchini (squeeze out excess moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, beating until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Stir in the oats, shredded zucchini, and any optional add-ins.
- Scoop dough onto baking sheet and bake for 10–12 minutes, or until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Drain zucchini thoroughly to avoid excess moisture.
- Try swapping raisins for dried cranberries or chocolate chips for variety.
- For extra spice, add a dash of ground cloves or allspice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: zucchini cookies, oatmeal cookies, zucchini dessert, summer baking, back to school snacks