Zucchini Oatmeal Cookies Recipe

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If you like a semi-soft, moist yet chewy cookie Zucchini Oatmeal Cookies should appeal to you. Overtime I have tried different zucchini cookie recipes. For this version I blended a few ideas from them and included some of my own. So far I like this best.

Prep time:
Cook time:
Servings: 40


Cost per serving $0.17 view details


  1. Set oven to 350 degrees F. Lightly spray 2 baking pans.
  2. In successive handfuls squeeze and discard excess water from grated zucchini, then fluff. Loosely pack and measure 1 ½ cups zucchini (or weigh 8 ounces.) Refrigerate any excess for other uses.
  3. In large mixing bowl beat together butter, white sugar and brown sugar; beat in egg and vanilla.
  4. In separate bowl stir together flour, oatmeal, cinnamon, cloves, baking soda and salt.
  5. Add dry ingredients, zucchini, raisins and nuts to butter and sugar mixture, mixing just until well blended.
  6. Drop by heaping teaspoons onto prepared baking pans. Bake one baking pan at a time for 12-15 minutes or until cookies are nicely browned (see photos.)
  7. Remove to wire rack and cool. Pack in an airtight container; if cookies start getting too soft during storage, leave lid slightly ajar (or refrigerate or freeze them.)
  8. About 3 ½ dozen.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 29g
Recipe makes 40 servings
Calories 85  
Calories from Fat 27 32%
Total Fat 3.15g 4%
Saturated Fat 1.59g 6%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 65mg 3%
Potassium 67mg 2%
Total Carbs 13.32g 4%
Dietary Fiber 0.7g 2%
Sugars 6.64g 4%
Protein 1.4g 2%


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