Name: Zucchini Oatmeal Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 ½ Cups Unbleached, All-Purpose Flour; ½ teaspoon Baking Soda; ½ Cup Salted Butter, softened; ¾ Cup Sugar; 1 Egg; 1 teaspoon Vanilla Extract; 1 ½ Cups Shredded Zucchini; 1 Cup Rolled Oats; 12 ounces Chocolate Chips; 1 Cup Walnuts, chopped (optional)

Jump to Recipe

Zucchini oatmeal cookies are a hearty and indulgent way to use up the ever abundant summer squash harvest.

This easy recipe is a welcome change to endless varieties of zucchini bread and savory side dishes as we all try to work our way through the onslaught of squash from the garden or CSA box.

Loaded with chocolate chips and walnuts these thick cookies are a snap to whip up for easy, sweet snacking and dunking.

Cookies are piled up on a white plate. Text overlay reads: Zucchini cookies.

Basic Ingredients

There’s nothing fancy, simple everyday ingredients, combine for something quite lovely. If you have the zucchini, you likely have everything else you need in the pantry.

Salted Butter

I always use salted butter in my cookies and skip any additional salt in the recipe. If you want to use unsalted butter, add ½ teaspoon salt to the dry ingredients.

Oats

The recipe was tested with rolled oats as that’s what I generally keep in my pantry. However, quick oats would likely work just as well. Use what you have.

Grated Zucchini

I’ve made this recipe a number of times, I’ve always simply grated, measured, and baked. I’ve never drained any water off the shredded zucchini. I’m lazy like that.

One thing to keep in mind is that the more water the longer it might take to bake. Simply watch the cookies and look for them to get golden brown on top and around the edges.

A close-up of a plate with 4 zucchini cookies sits on a table in front of a glass of milk, a fresh zucchini, and a box grater.

Chocolate Chips

I generally use a semi-sweet or dark chocolate chip but recently used milk chocolate chips and they too were wonderful. I have no doubt that white chocolate would be amazing, too.

Nuts

Walnuts are a good choice but pecans or most any other nut would work just as well. Again, use what you have on hand.

Not a fan of nuts in cookies? Skip them, the cookies will still be amazing.

Other Ideas to Add or Substitute

You could use raisins instead of or in addition to the chocolate chips and/or nuts, if desired. Most any dried fruit would be lovely. Some sunflower seeds could also be used.

Just keep any additions to a total of 1 ½ cups for best results.

How to Serve

There’s no reason to get fancy. Serve these zucchini cookies as you would any cookie. A plate full with some milk or other favorite beverage is more than enough.

A plate with 4 zucchini cookies sits on a table in front of a glass of milk, a fresh zucchini, and a box grater.

They are hearty and perfect for tucking into lunch boxes or taking on hikes and road trips.

How to Store

Keep leftover cookies in an airtight container where they should stay fresh for up to 5 days at room temperature.

For longer term storage, freeze in plastic bags or other freezer containers. Use up any frozen cookies within 6 months.

The cookies do freeze incredibly well so feel to make a big batch for easy tucking into lunch boxes later.

Consider Gifting

If you’re in a baking mood, consider making a big batch of these and giving some away to neighbors or even loved ones far away. The cookies are a wonderful switch from giving whole zucchini when the garden overflows.

The cookies do ship well, so you can feel confident in shipping them in care packages – but do use the priority shipping option to keep them from getting stale.

Yield: 3 1/2 Dozen

Zucchini Oatmeal Cookies

Make these zucchini oatmeal cookies as a tasty way to use up and give away the ever abundant garden fresh zucchini.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1 ½ Cups Unbleached, All-Purpose Flour
½ teaspoon Baking Soda
½ Cup Salted Butter, softened
¾ Cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 ½ Cups Shredded Zucchini
1 Cup Rolled Oats
12 ounces Chocolate Chips
1 Cup Walnuts, chopped (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Line cookie sheets with parchment paper or grease.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract, beat well.
Slowly, pour in the dry ingredients and stir until almost combined. Fold in the oats and zucchini, mix well.
Add the chocolate chips and nuts - mix until everything is well combined.
Drop dough by Tablespoons onto prepared cookie sheets.
Bake in the preheated oven for 20 to 25 minutes or until the edges are golden brown and the tops have been to brown a little.
Remove from the baking sheets to cool on wire racks.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 35mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g

We try our best but cannot guarantee that nutrition information is 100% accurate.