Posted Jul 22, 2022, Updated Feb 17, 2024 I’m always creating new recipes to enjoy the abundance of fresh summer zucchini – and these Zucchini Cookies are one of our favorites (along with zucchini bars, zucchini bread & chocolate zucchini cake). These zucchini oatmeal cookies are crispy on the outside with soft and gooey centers. They’re richly flavored with vanilla & cinnamon and packed with freshly shredded zucchini! If that’s not enough to entice you to make them, this zucchini cookies recipe is easy – no chilling required!
Zucchini Cookies: Ingredients & Substitutions
All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free. Salted butter. Unsalted butter is a good substitute. Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies. Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices. Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. Chocolate chips. Adding chocolate chips is optional, but of course recommended. You can use 1 cup of total of different mix-ins such as white chocolate chips, cinnamon chips, dried fruit, nuts, etc.
How to Make Zucchini Cookies
Let’s walk through this zucchini cookies recipe step-by-step, and don’t forget to watch the video. Begin by shredding the zucchini. Then squeeze out the water with your hands. I often put the zucchini in a thin tea towel or heavy-duty paper towel and squeeze it out that way. Next, combine the flour, baking soda, baking powder, salt and cinnamon in a small bowl. Then set it aside. Then, beat the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until light and fluffy (about 60 seconds) Next, add the egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds). Then, add the dry ingredient mixture and beat on low speed until just combined. Slowly beat in the oatmeal on low speed until evenly distributed throughout the batter. Lastly, add the zucchini and chocolate chips and stir until evenly distributed in the dough. If you don’t prefer chocolate chips, you can add 1 cup of your favorite mix-ins! Here are some suggestions:
white chocolate chips raisins dried fruit (cranberries, raspberries, blueberries, etc.) cinnamon chips (YUM) nuts (walnuts, pecans, sliced almonds, etc.)
Bake
Once the dough is ready, use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough for the zucchini cookies. Then, roll the dough into balls and place them on the prepared cookie sheet about 1 ½ inches apart. Repeat until all the dough is used. Bake in preheated oven for 10-12 minutes until the top is just set. Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Freeze Cookie Dough
Instead of baking, you can also freeze the zucchini cookie dough balls to bake them later.
Store Cookies
Store these oatmeal zucchini cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. Here are some frequently asked questions about these zucchini cookies! If you have other questions I did not address in this post, please leave a comment and I will answer them! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
