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Zucchini Cookies Recipe
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Zucchini Cookies Recipe

These easy Zucchini Cookies with oatmeal are soft, chewy and flavored with cinnamon spices. A layer of cream cheese frosting on top makes them even better!

Prep Time
15 mins
Cook Time
12 mins
Chill Time
1 hr
Total Time
1 hr 27 mins
Servings: 28 cookies
Calories: 244 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter melted, unsalted
  • 1 ½ cups dark brown sugar packed
  • 2 egg large
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 Tablespoon cornstarch
  • 3 cups old fashioned oats
  • 1 ½ cups zucchini finely shredded
For the topping
  • ½ cup butter softened, unsalted
  • 4 ounce cream cheese softened
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 Tablespoons heavy whipping cream

Instructions

    Cup of Yum
  1. In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
  2. Add the flour, cinnamon, ginger, nutmeg, baking powder, salt, and cornstarch to the bowl and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in the shredded zucchini.
  3. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  4. Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  5. Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. 
  6. Bake for 11-13 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
  7. For the frosting, beat butter and cream cheese in a mixing bowl with electric (or hand held) mixer for 3-4 minutes, scraping down the sides of the bowl as needed. Mixture should be light and fluffy.
  8. Add in vanilla, powdered sugar, and heavy cream. Beat an additional 3-5 minutes until frosting has doubled in size and is fully blended and fluffy. Add more cream if you want the frosting thinner.
  9. Spread frosting over cooled cookies.

Notes

  • Larger zucchini tend to be drier and less moist than smaller zucchini. Either will work for this recipe. If using frozen zucchini, be sure to squeeze out ALL the excess liquid, THEN measure.
  • Top with chopped pecans or walnuts if desired.
  • STORAGE: Store cookies in an airtight container, in refrigerator for up to a week. Freeze baked cookies for up to 3 months. To serve, take cookies out of refrigerator for 15 minutes before serving. This keeps them cold and flavorful, but not hard.
  • FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
  • Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information

Serving 1cookie Calories 244kcal (12%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 45mg (15%) Sodium 86mg (4%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 28 cookies

Amount Per Serving

Calories 244

% Daily Value*

Serving 1cookie
Calories 244kcal 12%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 45mg 15%
Sodium 86mg 4%
Fiber 1g 4%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.