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Zucchini Oatmeal Cookies on marble table with white glass of milk.
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4.25 from 4 votes

Zucchini Oatmeal Cookies

We took our Classic Chewy Oatmeal Cookies recipes and made them even tastier with some garden-fresh zucchini. These cookies are chewy, moist, and perfect for summer! The pair perfectly with milk, coffee, and tea.
Prep Time10 mins
Cook Time11 mins
2 hrs
Total Time2 hrs 21 mins
Course: Dessert
Cuisine: American
Keyword: oatmeal cookies, zucchini, zucchini cookies
Servings: 24 cookies
Calories: 146cal
Author: Amy Desrosiers
Cost: $6


  • large cookie sheet
  • stand mixer
  • large mixing bowl


  • 1 stick unsalted butter
  • 1 large egg
  • 1/2 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups old fashioned oats
  • 3/4 cup flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/8 tsp. kosher salt
  • 1/2 cup grated zucchini remove extra moisture
  • 1/2 cup raisins
  • 1 cup chocolate chips


  • Grate zucchini using a box grater. Remove excess moisture using paper towels. Squeeze until zucchini is not dripping wet. Too much liquid will ruin the cookie consistency; set aside.
  • In a stand mixer, add your butter, egg, extract, shredded zucchini, and both sugars.
  • Cream until well-combined (about 3-4 minutes). Add in your flour, oats, cinnamon, baking soda, and salt.
  • Mix over low-medium speed until dough is combined. Fold in chocolate chips and raisins.
  • Remove batter from stand mixer bowl, and scrape down sides. Add batter to a large plastic wrap sheet and roll.
  • Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
  • Once ready to bake, line a large baking sheet with parchment paper.
  • Preheat oven to 350 degrees Fahrenheit.
  • Scoop a tablespoon of batter onto a baking sheet and space cookies at least 2" apart.
  • Bake for 9-11 minutes. Cookies will be golden brown.
  • Allow to cookies to cool for at least 5 minutes before transferring them to a cooling rack.


Nutritional values may vary and are meant to be a guide. 
To freeze cookie dough, scoop tablespoon sized balls of raw dough onto a baking sheet. Freeze until balls are solid. Add tablespoon dough balls into an air-tight freezer bag. Mark the bag with the recipe and instructions. 
Bake for an additional 1-2 minutes if from frozen. 
Cookies last up to 5 days in an air-tight container stored in a cool, dry place. 


Serving: 1cookie | Calories: 146cal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg