clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kitchen Sink Zucchini Cookies

  • Author: Garianne Gagliardi


They have something for everyone. They’re crunchy. They’re also SOFT. They’re delicious. They have zucchini in them!



1 cup zucchini, shredded (lightly squeezed)
2 cups old-fashioned whole rolled oats
1 cup all-purpose flour (leveled)
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 tbsp pure maple syrup
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup almond shreds
1/4 cup raisins


Lightly squeeze shredded zucchini in cheese cloth or kitchen towel. Place 1 cup aside. Whisk oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In another bowl add softened butter, both sugars, eggs, maple syrup and vanilla then add to dry ingredients. Cover and chill the dough in the refrigerator for at least 2 hours (or freeze for 30 min if you need to bake them quick!). Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat like mine here. Scoop cookie dough (I usually do 1 tbsp or 1.5 tbsp) about 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. Remove and allow to cool.


Cookies stay fresh covered in the refrigerator for 1 week