These zucchini oatmeal cookies are made with shredded zucchini, oatmeal, cashew butter, and chocolate chips. They’re comfortable, chewy, and the excellent zucchini cookie recipe!

zucchini cookies on plate.

Scrumptious Oatmeal Zucchini Cookies

There may be nothing we love greater than a chewy zucchini cookie. These scrumptious oatmeal zucchini cookies are a scrumptious spin-off of our flourless monster cookies. Take out the M&Ms and add shredded zucchini and also you’ve acquired a serving of greens.

You can also make these zucchini cookies with shredded zucchini out of your backyard or with the zucchini you froze for later. We extremely suggest making a double batch of those cookies to freeze some for later, too!

causes we love these cookies

  • They’re chewy, comfortable, and scrumptious.
  • You possibly can freeze them for later.
  • You get your veggies in and a candy deal with all on the similar time.
  • These cookies could be breakfast or dessert!
grating zucchini.

Elements You Want

All the elements for these oatmeal zucchini cookies make up a scrumptious cookie.

  • Zucchinis- two medium zucchinis transform about 1 cup of shredded zucchini.
  • Unsalted butter– when baking we use unsalted butter.
  • Gentle brown sugar– we use a little bit of brown sugar to sweeten up these oatmeal zucchini cookies.
  • Maple syrup– we love that including maple syrup to cookies takes them up a notch!
  • Egg– use giant eggs, not medium or jumbo.
  • Cashew butter– the key deliciousness of those cookies comes from the drippy cashew butter. We love the Dealer Joe or Good & Collect model cashew butter. So long as it’s drippy and never dry it really works!
  • Vanilla extract- each cookie wants its vanilla extract.
  • Salt– the salt in these cookies enhances the entire flavors in these cookies.
  • Fast-cooking oats: we suggest utilizing quick-cooking oats over rolled oats as a result of they maintain collectively higher.
  • Baking soda– these cookies rise completely from a little bit little bit of baking soda.
  • Semi candy chocolate chips– oh child, the mix of chocolate chips, cashew butter, and zucchini is so scrumptious!

baking sheet

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Baking Sheet

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bowl of shredded zucchini.

#1 Tip for Zucchini Cookies

Our #1 tip to be sure you have completely chewy, comfortable zucchini cookies is to correctly take away the moisture out of your shredded zucchini.

After you coarsely shred your zucchini, we suggest letting it sit in a lined bowl in order that the moisture can draw out.

From there, you should use a tea towel to squeeze out as a lot moisture as potential. That means, your cookies don’t prove too mushy with an excessive amount of liquid!

squeezing moisture out of grated zucchini.

A Transient Look: Methods to Make Zucchini Cookies

  1. Preheat the oven. Spray a baking sheet and preheat the oven to 350ºF.
  2. Shred the zucchini. Utilizing a field grater and utilizing a big grate, grate the medium zucchinis right into a bowl. Salt the zucchinis a bit to attract out the moisture from the zucchinis.
  3. Blot the zucchini. Place the shredded zucchini right into a tea towel or paper towel and ring the moisture from the shredded zucchini. Put aside.
  4. Combine the dough. Whisk collectively melted butter and brown sugar till there are not any lumps. Then, add maple syrup, egg, cashew butter, and vanilla and blend once more. Add salt, rolled oats, and baking soda and blend till the whole lot is mixed. Add in chocolate chips and blend. Fold within the shredded zucchini till mixed.
  5. Refrigerate the cookie dough. Place the cookie dough within the fridge to relax for 20 minutes.
  6. Scoop the cookies. Utilizing a tablespoon scoop, scoop a cookie dough ball into your hand and punctiliously flatten the cookie in-between your fingers (the cookies solely broaden a little bit bit so don’t skip this step!). Repeat and place the cookies on the greased baking sheet.
  7. Bake. Place the cookies within the oven and bake for 11-13 minutes.
  8. Take pleasure in! Let the cookies cool once you take away them from the oven after which get pleasure from!

It would assist to barely moisten your fingers earlier than rolling the cookie dough and washing your fingers in-between balls as a result of the dough is fairly sticky.

oatmeal cookie batter.
pressing cookie dough down in between palms.

Ideas & Methods for Zucchini Cookies

Don’t Overlook to Do THIS

Don’t skip blotting the zucchini! Should you don’t take away the moisture from the zucchini you’ll find yourself with soggy cookies!

Why do I’ve to refrigerate the cookie dough?

This cookie dough is a moist cookie dough. You let it agency up within the fridge so you may mould the cookie dough in your fingers.

What different add-ins can I add to those zucchini cookies?

Need to add extra elements to those zucchini cookies? Be at liberty so as to add in any of the elements beneath rather than the chocolate chips.

  • M&Ms
  • Shredded coconut
  • Raisins

How do I retailer these cookies?

You possibly can retailer these cookies within the fridge for as much as 7 days in an air-tight container or within the freezer for as much as 3 months in the event that they’re saved in a freezer-safe bag.

zucchini oatmeal cookies on plate.


  • 1 cup shredded zucchini moisture eliminated
  • 1/4 cup melted unsalted butter
  • 1/2 cup light brown sugar packed
  • 2 tablespoons maple syrup
  • 1 giant egg
  • 1 cup drippy and creamy cashew butter unsalted (We discovered the very best variety is from Dealer Joe’s or Good and Collect/Goal. Almond butter works too.)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt separated
  • 3 cups fast cooking rolled oats* gluten-free if desired
  • 1 teaspoon baking soda
  • ¾ cup semi candy chocolate chips or chocolate chunks


  • First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

  • Put together zucchini by shredding the zucchini utilizing the most important grate. 

    shredding zucchini.
  • Line a big bowl with a paper towel and place the shredded zucchini within the lined bowl and sprinkle a pinch of salt over the zucchini and toss. Let the zucchini sit for 10 minutes. 

    A bowl of shredded zucchini.
  • Subsequent, whisk collectively melted butter and brown sugar till there are not any lumps. Then, add maple syrup, egg, cashew butter, and vanilla and blend once more.

  • Add salt, rolled oats, and baking soda and blend till the whole lot is mixed. Add in chocolate chips and blend.

  • Lastly, collect the ends of the paper towel and twist squeezing the surplus moisture from the zucchini shreds. 

    squeezing moisture out of zucchini.
  • Add the zucchini to the opposite elements and fold it into the cookie dough. 

    cookie dough in bowl.
  • Refrigerate dough for 20 minutes to set.

  • Scoop 2 tablespoons of batter into your fingers and kind it right into a ball. Place it onto the cookie sheet and barely press all the way down to kind a cookie form. The batter will really feel a bit moist, however they are going to be so comfortable and chewy when achieved baking!* 

    forming cookie dough into cookies.
  • Repeat the method above till you’ve match 6 cookies in your baking sheet.

  • Bake cookies at 350ºF for 11-13 minutes or till they start to show golden brown.

  • Take away cookies and let cool for a few minutes on the baking sheet earlier than transferring to a wire rack to proceed cooling for a minimum of 20 minutes to agency up.

Ideas & Notes

  • Choice to make use of quaint rolled oats, however they are going to be a bit chewier. We favor fast cooking oats to quaint oats for this recipe. 
  • Choice to make use of almond butter rather than the cashew butter.
  • This recipe was barely up to date on August 30, 2022.

Diet info

Energy: 265kcal Carbohydrates: 28g Protein: 6g Fats: 15g Fiber: 3g Sugar: 12g