Every year the same thing happens, we end up with a whole batch of fresh zucchini from our garden all at once. So it’s zucchini dishes – stuffed zucchini, roasted zucchini, zucchini bread, zucchini risotto and these zucchini oatmeal cookies. I know, they’re not pretty, but they are delicious. I might have eaten five of them yesterday evening alone. They’re best warm, like so many cookies, and still yummy once they cool.

Here’s the recipe, based on one from Cooks.com.


  • 1 c. butter
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour (I used whole wheat flour.)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon ( I probably used a tad more. I like cinnamon.)
  • 1 teaspoon baking soda
  • 2 cups zucchini, grated
  • 3 1/2 cups oatmeal (I used quick oats.)
  • 1 cup raisins

Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, and raisins. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.

My cookies were just bigger than rounded tablespoons and I ended up baking them for 17 minutes. The recipe mae about 4 dozen for me. Amber probably won’t eat them, because you can see the zucchini and she’s not a fan, but all the more for me.

Weekend Cooking is hosted at Beth Fish Reads.


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