These easyZucchini Oatmeal Cookiesare surprisingly light and fluffy cookies made from grated zucchini, oats, and a few other simple ingredients.

Two dozen baked zucchini oatmeal cookies on a black wire cooling rack.

Do you have more zucchini in your life than you can use in a lifetime?! I feel like there are so many wonderful things to make out of this versatile vegetable that I honestly never get tired of it.

It’s such a simple vegetable that it goes well with everything from sweet to savory and breakfast to dinner. Really, is there anything that zucchini can’t do?!

If you have zucchini up to your eyeballs, you also need to makeChocolate Chip Oatmeal Zucchini Cookies,Healthy Carrot Cake Zucchini MuffinsandPineapple Zucchini Bread.

Nine baked zucchini oatmeal cookies resting on a white rimmed baking sheet with a black rim.

Why You’ll Love This Recipe

The most delicious way to eat some veggies.
Made with whole grains so it’s a bit healthier than a typical cookie.
The recipe is easy, flexible, and makes a big batch (4 dozen!).
Light texture similar to a pumpkin cookie.

Recipe Ingredients

Butter
Brown sugar
Granulated sugar
Vanilla extra
Eggs
Grated zucchini
Whole wheat flour
Ground cinnamon
Baking powder
Baking soda
Salt
Dry old-fashioned rolled oats

See the recipe card below for full information on ingredients and quantities.

Popular Substitutions and Variations

Butter:If you want to reduce the calories and fat content of these cookies, you can use ½ cup of butter (1 stick) and ½ cup of applesauce in place of 1 cup of butter. You can also use coconut oil in place of butter if you would like.
Zucchini:If you use a larger zucchini, I recommend that youpeeland remove the seeds. Smaller squash don’t need anything done to them.
Flour:Whole wheat flour lends a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. If you opt for white all-purpose flour, you will probably need to add ⅓ cup more.

How to Make Zucchini Oatmeal Cookies

Step #1.Combine the butter and sugars until they are light and fluffy, about 3 to 5 minutes.
Step #2.Add the eggs and vanilla extract and beat for another minute.
Step #3.Mix in the grated zucchini just until incorporated.
Step #4.Add the flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients and mix on low until combined. Then mix in the oats.
Step #5.Bake on a parchment lined baking sheet at 350 degrees for 12 to 16 minutes.
Step #6.Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire cooling rack.

Recipe FAQs

My cookies are too soft, how can I make them more firm?

The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.

Can I substitute applesauce for the butter?

Yes! I have subbed unsweetened applesauce for half the butter many times with great success. I have also used coconut oil in place of the butter and it works well, too.

Can I freeze Zucchini Oatmeal Cookies?

Yes! Just be sure to put a piece of waxed or parchment paper between the layers in an airtight container.

The batter for zucchini oatmeal cookies being mixed with a wooden spoon in a white enamelware bowl with a black rim.

Expert Tips

Feel free to add some chopped nuts, dried fruit, or chocolate chipsto these cookies.
This is agreat way to use bigger zucchinithat might be a little tough – just peel the big ones and remove the seeds.
If you are trying to hide the fact that there are veggies in your cookies, peel the zucchini regardless of the size. If kids can’t see the green, they won’t even know.