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These easy Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from grated zucchini, oats, and a few other simple ingredients.
Do you have more zucchini in your life than you can use in a lifetime?! I feel like there are so many wonderful things to make out of this versatile vegetable that I honestly never get tired of it.
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?!
If you have zucchini up to your eyeballs, you also need to make Chocolate Chip Oatmeal Zucchini Cookies, Healthy Carrot Cake Zucchini Muffins and Pineapple Zucchini Bread.
Table of Contents
Why You’ll Love This Recipe
- The most delicious way to eat some veggies.
- Made with whole grains so it’s a bit healthier than a typical cookie.
- The recipe is easy, flexible, and makes a big batch (4 dozen!).
- Light texture similar to a pumpkin cookie.
Recipe Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Vanilla extra
- Eggs
- Grated zucchini
- Whole wheat flour
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Dry old-fashioned rolled oats
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
- Butter: If you want to reduce the calories and fat content of these cookies, you can use ½ cup of butter (1 stick) and ½ cup of applesauce in place of 1 cup of butter. You can also use coconut oil in place of butter if you would like.
- Zucchini: If you use a larger zucchini, I recommend that you peel and remove the seeds. Smaller squash don’t need anything done to them.
- Flour: 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. If you opt for white all-purpose flour, you will probably need to add ⅓ cup more.
How to Make Zucchini Oatmeal Cookies
- Step #1. Combine the butter and sugars until they are light and fluffy, about 3 to 5 minutes.
- Step #2. Add the eggs and vanilla extract and beat for another minute.
- Step #3. Mix in the grated zucchini just until incorporated.
- Step #4. Add the flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients and mix on low until combined. Then mix in the oats.
- Step #5. Bake on a parchment lined baking sheet at 350 degrees for 12 to 16 minutes.
- Step #6. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire cooling rack.
Recipe FAQs
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.
Yes! I have subbed unsweetened applesauce for half the butter many times with great success. I have also used coconut oil in place of the butter and it works well, too.
Yes! Just be sure to put a piece of waxed or parchment paper between the layers in an airtight container.
Expert Tips
- Feel free to add some chopped nuts, dried fruit, or chocolate chips to these cookies.
- This is a great way to use bigger zucchini that might be a little tough – just peel the big ones and remove the seeds.
- If you are trying to hide the fact that there are veggies in your cookies, peel the zucchini regardless of the size. If kids can’t see the green, they won’t even know.
More Summer Recipes to Consider
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Zucchini Oatmeal Cookies
Ingredients
- 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 dry old-fashioned rolled oats
Instructions
- Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy, about 3 to 5 minutes.
- Add the vanilla and eggs and beat for another minute.
- Add the grated zucchini and mix until incorporated.
- 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 rolled oats and mix to combine.
- Scoop dough into balls using a 1-ounce cookie scoop and place on a baking mat or parchment-lined baking sheet.
- 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.
Notes
- I like to use old fashioned rolled oats in these cookies but you could also use quick cooking oats (also called 1-minute oats).
- If you use white all-purpose flour instead of whole wheat flour, you will need to add about ⅓ cup more to the recipe.
- Store baked cookies in an airtight container with a piece of waxed or parchment paper between each layer (or the cookies will stick together).
Just made these and they have a wonderful flavor. I did cut the butter in half and used applesauce for the other 1/2 cup as suggested. Thank you for sharing.
Excellent. Love the flavor and texture.
I received a very large zucchini so decided to try these cookies. They are really delicious!! I think I am going to make a glaze for half and then add chopped walnuts. I love the texture and flavor!! Thank you!!
Love this recipe! I’ve made it countless times, it’s easily one of our favorite go-to school snacks!
Do you wring out all the water from the zucchini?
I don’t for this recipe.
Can you add chocolate chips?
Oh yes, a favorite addition in our house!
What kind of oats do you recommend?
I like old fashioned, you can use what you have!
Can you use regular white flour?
Yep, just add an additional 1/4 cup or so since whole wheat flour will absorb a little more of the liquid!
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