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Chewy Zucchini Oatmeal Cookies with Walnuts

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These chewy zucchini oatmeal cookies with walnuts are the perfect summer bake—quick, easy, and packed with warm cinnamon flavor. The secret is squeezing the zucchini dry for a perfectly tender, never-soggy cookie that everyone loves.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1½ cups rolled oats (not quick oats)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup chopped walnuts, toasted if desired

Instructions

  1. Wash the zucchini and trim off the ends. Shred using the large holes of a box grater to get about 1 cup. Place the shredded zucchini in a clean kitchen towel or paper towels, gather the edges, twist, and squeeze firmly over the sink until no more liquid drips out. Set aside.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat with a hand mixer on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  4. Add the egg and vanilla extract. Beat on medium speed until fully incorporated, about 30 seconds. The mixture may look slightly curdled—this is normal.
  5. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed in three additions. Mix just until combined—do not overmix.
  7. Switch to a rubber spatula. Gently fold in the squeezed zucchini and chopped walnuts using a folding motion, about 10-12 folds. The dough will look slightly wetter than standard cookie dough.
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time in the center of the oven for 11-13 minutes. The edges should be set and lightly golden, but the centers will still look slightly soft and underdone.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—this prevents soggy cookies. For thicker, bakery-style cookies, chill the scooped dough for 15-20 minutes before baking. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: zucchini cookies, oatmeal cookies, chewy cookies, zucchini oatmeal cookies, walnut cookies, summer baking, easy cookie recipe

Find it online: https://lenatable.com/chewy-zucchini-oatmeal-cookies-with-walnuts-easy-recipe/