Rating: 4.38 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
30
Yield:
2 1/2 dozen cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.

  • Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

Nutrition Facts

86 calories; protein 1.3g; carbohydrates 12.8g; fat 3.5g; cholesterol 14.3mg; sodium 47.5mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
08/12/2011
These cookies turned out awesome- but I made a lot of changes. Before adding the zucchini I let it sit with some salt for 30 mins to get the extra moisture out, but that made my batter was too dry so I added another egg. Then I used pumpkin pie spice instead of straight cloves, and with the raisins I tossed in a handful each of pumpkin seeds, pecan pieces and coconut. I ended up with about 4 dozen soft, perfectly golden and very tasty cookies. I may never make them again though, because I can't stop eating them. Read More
(24)

Most helpful critical review

Rating: 2 stars
09/06/2011
Too cake like for my taste Read More
(7)
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/12/2011
These cookies turned out awesome- but I made a lot of changes. Before adding the zucchini I let it sit with some salt for 30 mins to get the extra moisture out, but that made my batter was too dry so I added another egg. Then I used pumpkin pie spice instead of straight cloves, and with the raisins I tossed in a handful each of pumpkin seeds, pecan pieces and coconut. I ended up with about 4 dozen soft, perfectly golden and very tasty cookies. I may never make them again though, because I can't stop eating them. Read More
(24)
Rating: 5 stars
08/09/2011
YUM!! Such a great recipe! But make sure to double it if you want a lot of cookies. The cloves and cinnamon added just the right flavor. Read More
(18)
Rating: 5 stars
08/21/2011
Bravo on this cookie recipe Deb C! I would not have thought of adding cloves to an oatmeal cookie but it turned out to be absolutely delicious! I love the fact that I can hide a vege in my husband's cookies (yes kids come in all ages). The only thing that was a little odd is that my cookies did not spread out - they stayed mounded but that could be because I used gluten-free flour. Other than the GF flour substitution I made these exactly to instructions and will definitely make them again. A not-too-sweet very tasty all around great cookie! Read More
(13)
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Rating: 4 stars
08/23/2011
Made a few modifications to these delicious cookies. Sub'd out 1/2 c whole wheat flour and 3/4 c AP 1/4 c applesauce and 1/4 c butter and 2/3 c milk chocolate chips for the raisins. Wasn't sure how they were going to come out. The dough had a weird consistency but they baked out great. Didn't really spread in the baking and came out very cake like. Brought them to work and everyone complained I didn't make more. Will make again and again. Read More
(11)
Rating: 2 stars
09/06/2011
Too cake like for my taste Read More
(7)
Rating: 3 stars
05/11/2012
I thought these were great but they didn't really fly with the kids. I made 1/2 with raisins and 1/2 with choc. chips and even the choc. chip ones didn't get rave reviews. But I loved them! A little bit of a strange texture and didn't keep that well past a couple days. I think I would make these again to serve fresh if I was hosting a tea/coffee at my house. Read More
(6)
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Rating: 2 stars
11/29/2011
These were too dense and cakey. Read More
(5)
Rating: 5 stars
06/17/2013
YUM! I made these cookies for Hubby for Father's Day as oatmeal is his favorite cookie. I did not plant zucchini this year but my friend gifted me some when I had her and her hubby for dinner. The only thing I did different was to not remove the moisture from the zucchini because I was using parchment paper and did not grease the baking sheet. We found these cookies very flavorful delicious and perfectly moist. They are like a cross between a cookie and a muffin. Perfect with a cup of coffee. Just the right size. I will definitely make these again the next time I am gifted more zucchini. Thank you Deb C for sharing such a YUMMY recipe! Read More
(3)
Rating: 4 stars
10/20/2014
Spicy Zucchini Oatmeal Cookie Haiku: "The taste was quite good, but baked up like 'muffin top', breakfast or dessert?" Recipe submitter says to drop these by rounded Teaspoonfuls which wasn't at all possible at all due to the sticky, clumpy oat-ey texture w/ the zucchini and raisins (oh, incidentally, I used 1/4 c. raisin, 1/4 c. chocolate chip) so I made mine into rather large balls, which baked into what I can only describe as resembling a muffin top. Many other reviews mention it being cakey, which is absolutely true so I found that these veered more towards a breakfast treat. To make these breast-feeding-friendly, I also added 1 TB brewer's yeast, 1 TB wheat germ, and half coconut oil for the butter. Very tasty right out of the oven yum yum! Read More
(2)