The softest, chewiest oatmeal cookies, with a solid dose of spice, generously laced with raisins, and ultra-moist from grated zucchini. These Oatmeal Raisin Zucchini Cookies are a fun seasonal spin on a classic cookie! Bonus: a batch of these Oatmeal Raisin Zucchini Cookies comes together fast from start-to-finish!
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Still rolling on my zucchini kick, but it’s tapering off fast. These Oatmeal Raisin Zucchini Cookies might be my last zucchini recipe for the summer. Sad face.
Zucchini is to summer what pumpkin is to fall. Right?? I’m always so bummed when fall is over and it no longer makes sense to bake with pumpkin anymore. I look forward to pumpkin baking all year long. I’m starting to feel that way with zucchini! We’re nearing the end of summer (WHAT!), and it’s about time to wrap up zucchini baking for a while.
The conclusion of zucchini recipes for the season is disappointing, to be sure, but the good news is that we have fall around the corner. Pumpkin things to look forward to = YAY! In the meantime, let’s still revel in zucchini, and let’s revel with these Oatmeal Raisin Zucchini Cookies.
These cookies are seriously special. I made them last summer as Oatmeal Chocolate Chip Zucchini Cookies, and those are to-die-for. A hint of cinnamon adds spice, and a touch of cocoa powder gives an extra boost of chocolate, but the semi-sweet chocolate chips really shine. Big gobs of melty semi-sweet chocolate.
Such excellent cookies, especially given a veggie is hiding in them.
These Oatmeal Raisin Zucchini Cookies are the softest oatmeal cookie ever. Not a crispy cookie at all, but rather, the world’s most soft oatmeal cookie. As soft as they are, they’re not cakey though, they’re more chewy. Surely that’s the oatmeal coming through on texture.
The zucchini too, of course, and the zucchini is bringing home some major moistness in these cookies. These cookies are amazing. They’re chewy and a little dense, but still really, really soft. Not at all mushy though.
I love these as breakfast cookies. They’re definitely sweet and decadent enough to pass as dessert, but they’re terrific as a snack or breakfast on-the-go too. They’re an in-betweener so you can pass them off as either.
I’m craving these cookies desperately, and I really want a batch ASAP. Fortunately, they’re not difficult, and they come together quickly. I could start these Oatmeal Raisin Zucchini Cookies right this second, and be eating them in like 30 minutes, hot from the oven.
Except that I don’t have zucchini, and I hate going to the grocery store. Side note: I want to explore grocery delivery options, or at the very least, drive-up/pick-up options. Talk to me… do you like those services?? Like most people, I like to scour for perfect produce, so I’m hesitant!
I think I’m really going to the grocery store exclusively for zucchini because I’m dying for a few of these… you’ll be amazed at how delicious a vegetable cookie can be when it’s these Oatmeal Raisin Zucchini Cookies.
How much zucchini do you have right now anyway? Are you a gardener? Do you have a ton to use up?? I don’t garden (hate it), and I don’t grow zucchini (despite hating to garden, I did try). Nope, I actually buy it voluntarily, and lots of it. I just like it. I love to bake with it, and I’ve now got LOADS of zucchini recipes!
If you’re on the hunt for brunch recipes with zucchini, these Blueberry Zucchini Bread Pancakes are the most gorgeous and tasty stack of pancakes you’ll ever experience. Also love these Lemon Zucchini Muffins with Lemon Glaze or Almond Blueberry Zucchini Muffins. Such moist, sweet, fluffy muffins.
I love creating new twists on traditional zucchini bread too, and for the citrus route, check out my Lemon Blueberry Zucchini Bread, or this Orange Zucchini Bread with Orange Glaze.
For other fruity zucchini breads, do not overlook this Streusel Apple Zucchini Bread. It’s like apple pie met zucchini bread, and you can’t go wrong with a heap of streusel! This Zucchini Banana Bread with Streusel Topping is also lovely, plus streusel. 😉
For chocolate + zucchini ideas, I suggest these Chocolate Zucchini Muffins with Chocolate Chips. They’re lightened up, but don’t sacrifice flavor or texture at all. This Chocolate Zucchini Coffee Cake is like 4 inches tall and laced with tons of cocoa streusel. So good. These Death by Chocolate Zucchini Brownies are simply insane.
My Zucchini Bars with Brown Butter Frosting recipe and my Chocolate Chip Zucchini Bars are fabulous. Like sheet cake crossed with a really soft blondie… so soft and tender. Love them both.
What are you going to make with zucchini before summer is over??
Oatmeal Raisin Zucchini Cookies
The softest, chewiest oatmeal cookies, with a solid dose of spice, generously loaded up with raisins, and ultra-moist from grated zucchini. These Oatmeal Raisin Zucchini Cookies are a seasonal spin on a classic cookie! Bonus: a batch of these Oatmeal Raisin Zucchini Cookies comes together fast from start-to-finish!
Ingredients
- 2 cups quick oats
- 2/3 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup butter melted, slightly cooled
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/2 cups grated zucchini
- 2 cups raisins divided
- 2 - 3 tbsp. coarse sugar
Instructions
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In a large bowl, whisk together quick oats, flour, baking soda, salt, cinnamon, and brown sugar.
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In a small bowl, whisk together butter, egg, and vanilla.
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Add the wet ingredients to the dry ingredients, along with zucchini and 1 1/2 cups raisins.
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Stir until incorporated - batter will be thick and quite heavy.
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Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.
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Lightly press 4-5 additional raisins on top of each cookie.
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Sprinkle each cookie lightly with sugar.
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Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.
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Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.
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Store in an airtight container. These will last for a few days at room temperature, but for a week or so if stored in the refrigerator. They also freeze beautifully.
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