Zucchini Nut Cookies

Soft, chewy, and packed with wholesome goodness, these Zucchini Nut Cookies are a delightful twist on classic oatmeal cookies! Perfect for using up fresh zucchini, this recipe combines the natural moisture of grated zucchini with the nutty crunch of chopped walnuts or pecans, creating a perfectly balanced bite. Warm cinnamon and nutmeg add cozy spice, while optional raisins or chocolate chips offer a pop of sweetness. With hearty oats as a base, these cookies are not only delicious but also satisfyingly textured. Ready in just 30 minutes, they’re ideal for a midweek treat or a unique addition to your cookie rotation. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to become a new favorite.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.5 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup zucchini, grated
• 0.75 cup chopped nuts (e.g., walnuts or pecans)
• 1 cup old-fashioned oats
• 0.5 cup raisins or chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Step 5

Fold in the grated zucchini, making sure it is evenly distributed throughout the wet ingredients.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 7

Stir in the oats, chopped nuts, and optional raisins or chocolate chips, if using.

Step 8

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 10

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	1128.1 grams (1128.1g)

Amount per serving	% Daily Value*
Calories	3791

Total Fat 170.80g	219%
Saturated Fat 69.90g	350%
Polyunsaturated Fat NaNg
Cholesterol 444mg	148%
Sodium 1825mg	79%
Total Carbohydrate 528.50g	192%
Dietary Fiber 27.60g	99%
Total Sugars 265.40g
Protein 63.50g	127%

Vitamin D 41IU	205%
Calcium 394mg	30%
Iron 22mg	122%
Potassium 2499mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 6.5%

Carbs: 54.1%