zucchini cookie 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!

Zucchini Cookies Recipe

unsalted butter (melted)

dark brown sugar (packed)

eggs

vanilla extract

all-purpose flour

cinnamon

ginger

nutmeg

baking powder

salt

cornstarch

old fashioned oats

zucchini

unsalted butter (softened)

cream cheese (softened)

sugar

Tablespoons heavy whipping cream

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.

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.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.

Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. 

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.

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.

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.

Spread frosting over cooled cookies.

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff! Great for an after school snack!

Zucchini Cookies

baking soda

brown sugar

eggs (room temperature)

carrots

coconut

cranberries

Preheat oven to 350°F.

Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.

Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.

Gradually add flour mixture to the wet mixture and beat on low speed until well combined.

Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)

Stir in oats, zucchini, carrot, coconut, and dried cranberries.

Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!

These cookies are really good.  Only change I made, was raisins for the cranberries.

https://content.jwplatform.com/videos/qYmIRrlZ.mp4

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff!

Zucchini Carrot Oatmeal Cookies

Top 2 zucchini cookie recipe recipes from across the web

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Zucchini Cookies Recipe

Zucchini Cookies

Top 2 zucchini cookie recipe recipes from across the web

The most viewed zucchini cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Cookies Recipe

Zucchini Cookies

The most viewed zucchini cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine