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Oatmeal Zucchini Cookies Recipe – Soft and Chewy

Soft and chewy oatmeal zucchini cookies made with warm cinnamon, brown sugar, and shredded zucchini for a cozy homemade treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 112 kcal

Equipment

  • 1 baking sheet lined with parchment paper
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 box grater
  • 1 cookie scoop or spoon
  • 1 Wire cooling rack

Ingredients
  

Dry Ingredients

  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup zucchini finely shredded and lightly squeezed dry

Optional Add-Ins

  • 1/2 cup raisins or chopped walnuts

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Finely shred the zucchini and gently squeeze out excess moisture with a clean kitchen towel or paper towels. Do not dry it out completely.
  • In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt.
  • In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully combined.
  • Fold the shredded zucchini into the wet mixture.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the raisins or chopped walnuts, if using.
  • Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Lightly squeeze the zucchini so the dough is moist but not wet. Do not overbake if you want a soft, chewy texture. Raisins, walnuts, pecans, or chocolate chips can be used as add-ins.