Zucchini Cookies
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Zucchini Cookies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
The zucchini cookie has healthy rolled oats and fresh zucchini so it can serve as a quick breakfast in a pinch
Course: Snack
Servings: 30 Cookies
Author: On The Go Bites
Ingredients
Wet Ingredients
  • 1/2 cup Canola oil
  • 1 egg large beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg fresh, if using ground use 1/4 teaspoon
Mix All Together
  • 2 cups rolled oats also known as old fashion
  • 2 cups zucchini grated and squeezed dry
Instructions
  1. Preheat oven to 375 and line a cookie sheet with parchment paper.
  2. Trim ends off zucchini and grate with the coarse side of a box grater or in your food processor. The zucchini needs to be squeezed dry at this point or your cookies will be too moist and won’t last as long. You can use a ricer (like an oversized garlic press, easiest method) or lay the grated zucchini in a clean flour sack kitchen towel and wring the moisture out of the zucchini. See blog above for extra tips.
  3. Combine oil, egg, sugar and brown sugar in a large bowl.
  4. In another bowl combine the flour, baking soda, cinnamon and nutmeg. Add these dry ingredients to the wet ingredients. Stir in oats and zucchini.

  5. Drop a tablespoon of dough (it will be thin) onto the parchment paper lined tray and bake for 15 minutes, until lightly browned.

Recipe Notes

Storage:  Cookies will only last a couple of days at room temperature.  I prefer storing them in the refrigerator which will keep the cookies about 5 days. 

Freeze:  Freeze the cookies in a single layer.  Once frozen, place in a zippered plastic bag, press as much air out as possible and freeze up to 3 months.  You can pull these treats straight from the freezer and defrost on the counter or reheat in the toaster oven at 325 for 10 minutes or just 30 seconds in the microwave.