Mediterranean Zucchini Oatmeal Cookies
These zucchini oatmeal cookies are soft, chewy, and lightly spiced, with a Mediterranean touch of cinnamon and cloves. The zucchini keeps the cookies moist without being overpowering, while the oats add a hearty texture. Add chocolate chips for sweetness or raisins for a more traditional, wholesome flavor. They’re a clever way to sneak in some veggies while still enjoying a treat.
Time
Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: 30 minutes
Ingredients
Dry Ingredients:
1 ¼ cups all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves (optional)
½ teaspoon salt
Wet Ingredients:
1 cup shredded zucchini (lightly blotted)
⅔ cup packed brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup quick cooking oats
Optional Add-ins:
½ cup raisins
1 cup semi-sweet chocolate chips
Instructions
Prepare zucchini: Shred the zucchini using a grater. Lightly blot with paper towels to remove excess moisture, but don’t squeeze it completely dry.
Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, cloves (if using), and salt. Set aside.
Cream wet ingredients: In a large bowl, beat butter and brown sugar until creamy. Add egg and vanilla, mixing until smooth.
Combine: Stir in shredded zucchini, then mix in the dry ingredients until just combined. Fold in oats, and if desired, stir in raisins or chocolate chips.
Scoop: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake: Bake at 350°F (175°C) for 12–14 minutes, or until edges are golden and centers are set.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips
Don’t over-blot the zucchini: Remove excess water but leave some moisture — it helps keep the cookies soft.
Room temperature butter: Make sure your butter is softened (not melted) so the cookies hold their shape.
Chill the dough (optional): If your dough feels too sticky, chill it for 20–30 minutes before baking to prevent spreading.
Use parchment paper: This prevents sticking and helps the cookies bake evenly.
Check doneness early: Since ovens vary, start checking at 11 minutes to avoid overbaking.
Variations
Healthier twist: Swap half the all-purpose flour with whole wheat flour for more fiber.
Nutty crunch: Add chopped walnuts, almonds, or pecans for texture.
Mediterranean flavor: Mix in dried figs, dates, or chopped apricots instead of raisins.
Spiced version: Add a pinch of nutmeg or cardamom for extra warmth.
Gluten-free option: Use a gluten-free flour blend and certified gluten-free oats.
Vegan option: Replace butter with coconut oil or vegan butter, and use a flax egg (1 tbsp ground flax + 3 tbsp water).
Q&A
Q: Will the cookies taste like zucchini?
A: No — the zucchini adds moisture and softness, but its flavor is very mild. The cinnamon, cloves, and brown sugar shine through more.
Q: Can I freeze the cookies?
A: Yes. Store baked cookies in an airtight container and freeze for up to 2 months. You can also freeze the raw dough in scooped portions and bake straight from frozen (add 1–2 minutes to the bake time).
Q: Can I reduce the sugar?
A: You can cut the brown sugar down to ½ cup without affecting texture too much. The cookies will just be less sweet.
Q: Do I have to peel the zucchini?
A: No, leave the peel on. It adds nutrients, color, and blends right into the cookie.
Nutrition Facts
(per cookie, approx. 20 cookies)
Calories: 130
Protein: 2 g
Fat: 6 g
Carbohydrates: 17 g
Fiber: 1 g
Sugar: 10 g
Sodium: 90 mg
Conclusion
Mediterranean Zucchini Oatmeal Cookies are soft, chewy, and spiced just right — the perfect balance of wholesome and indulgent. The zucchini keeps them moist while oats and cinnamon give them a cozy, home-baked feel. With endless add-in options like raisins, chocolate chips, or dried Mediterranean fruits, they’re versatile enough for a healthy snack or a sweet treat. These cookies prove you can sneak veggies into dessert and still end up with something everyone loves.