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Oatmeal Zucchini Cookies Recipe – Soft and Chewy

Soft and chewy oatmeal zucchini cookies with warm cinnamon, rolled oats, and tender shredded zucchini.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 114 kcal

Equipment

  • 2 mixing bowls 1 medium and 1 large
  • 1 Whisk
  • 1 hand mixer or sturdy spoon for creaming
  • 1 box grater for shredding zucchini
  • 2 baking sheets
  • 1 parchment paper for lining pans
  • 1 cookie scoop or tablespoon
  • 1 wire rack for cooling

Ingredients
  

Dry ingredients

  • 1 cup all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 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
  • 3/4 cup zucchini finely shredded and lightly squeezed dry

Optional mix-ins

  • 1/2 cup raisins
  • 1/2 cup walnuts or pecans chopped
  • 1/2 cup semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  • Finely shred the zucchini and gently squeeze out excess moisture with a clean towel or paper towels.
  • In a medium bowl, whisk together the flour, rolled oats, cinnamon, baking soda, and salt.
  • In a large bowl, cream the softened butter, brown sugar, and granulated sugar until lighter and slightly fluffy.
  • Beat in the egg and vanilla extract until combined.
  • Stir the shredded zucchini into the wet mixture.
  • Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
  • Fold in raisins, chopped nuts, or chocolate chips if using.
  • Scoop heaping tablespoons of dough onto the prepared baking sheets, 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 on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

Lightly squeeze the zucchini rather than drying it completely for the best soft texture. Do not overbake. Quick oats can be used, but rolled oats give a heartier cookie.