Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies

18 Reviews 1 Pic
Recipe by  Wendy

“These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these.”

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Adjust Servings

Original recipe yields 50 cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
  3. Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.

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Reviews (18)

Rate This Recipe


This was a soft, delicious cookie. Made a few changes; pressed the moisture out of the shredded zucchini with paper towels, added just a tad more flour and oats. Cookies remained high and very tender. Will definitely make again.



I used more zucchini and also added coconut with the raisins and pecans. Great!!!



these cookies were kind of hard to get off the sheet, might want to grease it really well...also was pretty flat and fell apart. i substituted chocolate chips for the nuts, and left everything else the same. flavor was really good, just need to figure out how to keep it together!

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Amount Per Serving (50 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Coconut Oatmeal Cookies I


next recipe:

Honey Oatmeal Cookies