ZUCCHINI OATMEAL COOKIES

If you have an abundance of zucchini every summer, add these delicious oatmeal cookies to your recipe list. They are so easy and so good!

❤️WHY WE LOVE THIS RECIPE

These cookies are a fantastic way to use up all that garden zucchini. Even if you’re not a fan of zucchini, you’ll love these. All the added spices make these cookies so good, and they stay moist and delicious. These cookies are just as good the next day, making them perfect for any gathering. These cookies are soft and chewy, which we love.

SWAPS

You can substitute all-purpose flour for whole wheat flour. You can switch out the spices if you prefer, too. Not a fan of walnuts, use pecans or leave the nuts out altogether. I think you could also add chocolate chips too.

OTHER DELICIOUS ZUCCHINI RECIPES

Anne Walkup

Zucchini Oatmeal Cookies are a great way to use up all that zucchini from the garden or frozen shredded zucchini. Your children will not even realize they are eating a vegetable in these oatmeal cookies.

Prep Time 19 minutes

Cook Time 12 minutes

Total Time 31 minutes

Course Cookies

Cuisine American, southern

3/4 cup shortening
1 cup honey
2 eggs
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups zucchini grated
1 cup raisins
2 cups quick-cooking oats
1 cup walnut pieces

Cream shortening and honey, add eggs and beat well. Mix in flours, spices, and zucchini and continue mixing.
Fold in oats, raisins and nuts. Drop by tablespoons on a greased cookie sheet.
Bake in preheated 350 degree oven 10 to 12 minutes. Makes 3 to 4 dozen depending on size you make cookies

You could actually use 1 1/2 cups all purpose flour instead of 1/2 cup whole wheat flour in this recipe.

Keyword zucchini oatmeal cookies

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