Go Back

zucchini oatmeal cookies

These zucchini oatmeal cookies are light, fluffy, and packed with wholesome ingredients, making them a perfect snack or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 48
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter
  • 1 cup brown sugar
  • 0.666 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups grated zucchini
  • 2.5 cups rolled oats
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt

Method
 

Preparation Steps
  1. Preheat the oven to 350°F. In a large bowl, beat the butter and sugars until light and fluffy, about 3 to 5 minutes.
  2. Add vanilla extract and eggs, beating until combined.
  3. Stir in grated zucchini until well incorporated.
  4. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Stir in rolled oats.
  6. Using a 1-ounce cookie scoop, place dough onto a parchment-lined baking sheet.
  7. Bake for 12 to 16 minutes until edges are golden and centers are set. Cool on wire racks.

Notes

These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.