Zucchini Cookies (Dairy Free)

I haven’t posted in awhile. I ran out of edited pictures to post and I went to edit new pictures, but the software I used all the sudden wasn’t free. I just can’t handle that! I researched new photo editors and tried a few out. Some of them are super complicated and I really just don’t have time right now to figure out new photo editors. I finally found one that is similar to my old one. It isn’t as good, but it’ll work.

Last weekend I went and cleaned out my garden. I got rid of all the annual plants and plucked what was left. I had a couple zucchini’s surprisingly enough. Since we can’t grill them I decided to try to make something new with them. These cookies are delicious. And since they have zucchini in them they’re healthy right?!

I hope so, because I literally have been eating 2 for breakfast every morning. If you happen to still have zucchini left, make these! If not, save it for next year. I will definitely be planting zucchini again and making these cookies.

Zucchini Cookies (Dairy Free)

Yields – 20 cookies

Prep time – 15 minutes

Cook time – 30 minutes


  • ⅓ c. oil
  • 1 cup zucchini, finely grated
  • 1 egg, beaten
  • ⅓ c. brown sugar
  • 1 tsp. vanilla
  • 1½ c. quick oats
  • 1 cup flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ½ c. semi sweet chocolate chips


  1. Preheat oven to 350 degrees
  2. Mix together egg, oil and vanilla. Add brown sugar and mix again.
  3. Add quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
  4. Add flour mixture to egg mixture. Mix together until combined.
  5. Add chocolate chips. Mix.
  6. Add zucchini and gently mix together.
  7. Drop 1½ inch cookie balls on a baking sheet.
  8. Bake for 13-14 minutes.

Recipe adapted from Little Dairy on the Prairie.


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