These zucchini oatmeal cookies combine shredded zucchini, quick oats, creamy cashew butter, and chocolate chips for a soft, chewy treat that doubles as a sneaky serving of vegetables. They’re easy to make, freezer-friendly, and work equally well for breakfast or dessert.
Delicious Oatmeal Zucchini Cookies
If you love a chewy cookie with a wholesome twist, these oatmeal zucchini cookies are for you. They’re inspired by flourless oatmeal-style monster cookies but replace candy pieces with grated zucchini to add moisture and a bit of hidden veg. Using quick-cooking oats helps the cookies bind together without flour, and drippy cashew butter gives a rich, nutty flavor. A small amount of maple syrup adds depth and natural sweetness, while semi-sweet chocolate chips bring the familiar cookie comfort.
Use fresh shredded zucchini from the garden or thawed frozen zucchini that has been well-drained. The recipe is forgiving, and you can make a double batch to freeze some for later so you always have a quick snack on hand.
Ingredients You Need
Below are the ingredients that make these cookies soft, chewy, and satisfying. Measurements produce about 16 cookies.
- Shredded zucchini — 1 cup after removing excess moisture (about two medium zucchinis).
- Melted unsalted butter — 1/4 cup.
- Light brown sugar — 1/2 cup, packed.
- Maple syrup — 2 tablespoons.
- Large egg — 1.
- Drippy cashew butter — 1 cup (almond butter can be substituted).
- Vanilla extract — 1 teaspoon.
- Salt — 1/8 teaspoon, separated.
- Quick-cooking rolled oats — 3 cups (gluten-free if desired).
- Baking soda — 1 teaspoon.
- Semi-sweet chocolate chips — 3/4 cup (or chocolate chunks).
#1 Tip for Zucchini Cookies
The most important step is removing as much moisture as possible from the shredded zucchini. After shredding, sprinkle a small pinch of salt over the zucchini and let it sit in a lined bowl for about 10 minutes to draw out liquid. Then transfer the shreds to a clean tea towel or paper towels and squeeze firmly to remove excess water. This prevents soggy cookies and ensures the dough holds its shape.
A Brief Look: How to Make Zucchini Cookies
- Preheat and prepare: Preheat the oven to 350ºF and lightly grease a baking sheet.
- Shred and salt the zucchini: Grate the zucchini using a large grate and toss with a pinch of salt. Let sit to draw out moisture.
- Blot the zucchini: Wrap the shredded zucchini in a tea towel or paper towels and squeeze out as much liquid as you can.
- Make the wet mixture: Whisk together melted butter and light brown sugar until smooth. Add maple syrup, egg, cashew butter, and vanilla, mixing until combined.
- Add the dry ingredients: Stir in the quick oats, baking soda, and salt until combined, then fold in the chocolate chips.
- Fold in zucchini: Fold the well-drained shredded zucchini into the batter until evenly distributed.
- Chill (optional but helpful): Refrigerate the dough for about 20 minutes to firm it, making it easier to shape.
- Scoop and shape: Scoop about 2 tablespoons of dough, roll into a ball, and gently press to flatten slightly. Place on the prepared baking sheet. The dough will feel sticky — moistening your hands slightly helps.
- Bake: Bake at 350ºF for 11–13 minutes, until the edges begin to turn golden.
- Cool: Let cookies rest on the baking sheet for several minutes, then transfer to a wire rack to cool for at least 20 minutes to firm up before serving.
Note: The dough will be wetter than traditional cookie dough, but these cookies finish soft and chewy when cooled properly.
Tips & Tricks for Zucchini Cookies
Do not skip blotting the zucchini
Removing moisture is essential. If the zucchini is not well-drained, the cookies will spread poorly and become mushy.
Why chill the dough?
Because the dough is moist, chilling firms it up so you can shape the cookies without them collapsing. It also helps the flavors meld.
Variation ideas
Swap the chocolate chips for M&Ms, shredded coconut, or raisins for different flavors and textures. Almond butter can be used instead of cashew butter without changing the method.
Storage
Store baked cookies in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the oven.
Recipe Details
Prep: 30 mins • Cook: 13 mins • Total: 43 mins • Servings: 16
Nutrition (per cookie, approximate)
- Calories: 265 kcal
- Carbohydrates: 28 g
- Protein: 6 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 12 g
Nutrition information is automatically calculated and should be used only as an approximation.
Tips & Notes
- Quick-cooking oats are recommended for a softer, more cohesive cookie; old-fashioned oats can be used if you prefer a chewier texture.
- Use a drippy, creamy cashew or almond butter rather than a dry, powdery nut butter for best results.
- If using frozen zucchini, make sure it is fully thawed and very well-drained before adding to the dough.