Zucchini Oatmeal Cookies

5 from 2 reviews

These easy Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies

Do you have plenty of zucchini in your life yet?! I feel like there are so many wonderful things to make out of zucchini that I honestly never get tired of it coming out of my garden. It’s such a simple vegetable that it goes well with everything from sweet to savory and breakfast to dinner. Really, is there anything that zucchini can’t do?!

Today I’m sharing one of my all-time favorite sweet zucchini recipes: Zucchini Oatmeal Cookies. I’ve been making this recipe for years and love it because it is a healthy-ish sweet zucchini recipe that is easy to make and easy to share. Now I love me some zucchini bread, but honestly my kids don’t eat it super well and it tends to go bad or I end up eating the whole loaf. Zucchini in cookies, however, is one of their very favorite treats.

Why I Love These Zucchini Cookies

I love this recipe because it can be made with butter, applesauce, or coconut oil (or a mix and match of any of those), it has whole grain wheat flour and oats, and it has vegetables in it. Sure it has some sugar, but all in all, it’s a pretty well-rounded treat with healthy fats and fiber. And the cookies are delicious! The addition of zucchini makes these cookies extra light and puffy – similar in texture to a pumpkin cookie. Feel free to add some chocolate chips to these (though they are great without them).

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Tips and Tricks for Making Zucchini Oatmeal Cookies

  • This is a great way to use bigger zucchini that might be a little tough; Peel and remove any seeds from larger zucchinis. Smaller squash don’t need anything done to them. If you are trying to hide the fact that there are veggies in your cookies though, peel the zucchini regardless of the size. If the kids can’t see the green, they don’t even know.
  • The whole wheat flour lends a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. You will probably need 1/3 cup more flour if using white flour.
  • Don’t store the baked cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment paper in between the layers.
  • The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.
  • I have subbed unsweetened applesauce for half the butter lots of times with great success; it’s great idea if you are wanting to save a few calories. I have also used coconut oil in place of the butter and it works well, too.

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies

  • Author: Melissa Griffiths - Bless This Mess
  • Prep Time: 15 min
  • Cook Time: 12 min
  • Total Time: 27 minutes
  • Yield: 4 1/2 dozen cookies 1x


These easy Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.



  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups grated zucchini
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 1/2 cups oats


  1. Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy – 3 to 5 minutes.
  2. Add the vanilla and eggs and beat for another minute.
  3. Add the grated zucchini and mix until incorporated.
  4. Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Mix everything together on low speed until well combined. Add the oats and mix to combine.
  5. Scoop dough into balls using a 1 ounce scoop and place on a baking mat or parchment-lined baking sheet.
  6. Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: zucchini cookies, easy zucchini recipe, oatmeal cookies recipe, healthy oatmeal cookies, healthy oatmeal cookie recipe, healthy cookies recipe, breakfast cookies recipe, baked zucchini recipe, easy zucchini recipe

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Aren’t those fun? These are a staple cookie in our house all summer long, and I can’t wait for you to try them.

Zucchini is my favorite and here are a few more recipes from my site that include it:

Healthy Zucchini Bread Pancakes
Pineapple Zucchini Bread
Chocolate Zucchini Cake
Healthy Whole Grain Zucchini Muffins (these freeze great for easy breakfasts on the go!)
Farmhouse Egg Bake
Garden Vegetable Pasta Sauce
Zucchini Side Dish
Sweet Corn and Zucchini Quesadillas

Use all the zucchini!!!


Oatmeal Zucchini Cookies Recipe
Oatmeal Zucchini Cookies recipe
Oatmeal Zucchini Cookies recipe
Zucchini Oatmeal Cookies

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38 Recipes for Busy Moms
13 Responses
  1. Sarah

    Headed to the store to buy some ingredients I don’t have then I’m making these!! I have s big zucchini on my counter just waiting to be used.

  2. Jessica Havican

    I have tons of zucchini from my garden and I’m always looking for different ways to use them. Thanks for posting this!!

    P.S. I just read that you went 8.5 months without a kitchen! I don’t know how you did it? I. Would. die. bless your heart! Bet you’re glad that’s done and over with. or at least I hope it’s done and over with for you!

  3. kate C.

    Made these this morning! really good! I used 3/4 c. canola oil and 1/4 c. applesauce and they turned out pretty soft with a crisper outside and they are really, really good! My three kids and my friend and her two kids all enjoyed for dessert after lunch! Thanks for another way to use zucchini!

    1. Melissa

      Thanks so much for taking the time to let me know! I saw this and sent them a note a few weeks ago but I haven’t heard back… I don’t think they care they are stealing! Boo! Hopefully they’ll take it down though…

  4. Libby

    Our first batch fell flat because we are at 4500’, so I tried again with 1/2c more flour, only 1/2c sugar instead of 2/3, and 1 1/2tsp baking powder and they came out perfect!

    1. Melissa

      Thank you for sharing your high altitude cookie baking changes, I’m sure that will be helpful to other folks too! I’m so glad you gave them a second chance!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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