These Oat Zucchini Butter Cookies bake up crisp and buttery, with tiny green flecks of zucchini baked right in. Quick oats add a light, wholesome texture, and the sugar coating gives a delicious sweet crunch around the edges. They’re egg-free, made with simple ingredients, and really easy to make.
What you’ll need
The full recipe with exact measurements and instructions is at the end of the post.
Tips before you start
Zucchini (also called courgette): Grated using the large holes of a grater. Cooked in a dry pan over medium heat for 2–3 minutes to remove excess moisture. Cooking also adds a light toasted nutty flavor that blends well into the buttery dough.
Quick oats: Use quick oats (also called quick-cooking oats). Plain, unflavored instant oats also work if that’s what you have. They soften easily and mix smoothly into the dough.
- Avoid flavored packets or thick rolled oats, which don’t absorb as well and may get in the way when slicing.
Butter: Use butter that’s soft enough to leave a fingerprint when pressed, but not greasy and melted.
Visual instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
1. Grate zucchini using the coarse side (large holes) of a grater.
2. Cook in a dry pan over medium heat for 2–3 minutes until most of the moisture has evaporated. It will shrink in volume, this is normal
3. Beat softened butter and powdered sugar until creamy. Stir in the cooled, cooked zucchini.
4. Add flour, quick oats, and salt. Mix until a soft dough begins to form.
5. Mix the dough just until combined. It should feel soft but not sticky.
6. Divide the dough in two. Roll each portion into a log about 4 inches (10 cm) long and 1 inch (3 cm) thick. Wrap each log tightly in plastic wrap and freeze for 15 to 20 minutes, until firm.
7. Unwrap the chilled dough logs and roll them in granulated or brown sugar to coat.
8. Slice into ½-inch (12 mm) thick rounds. If the bottom flattens while slicing, place each slice inside a round cookie cutter and gently swirl to reshape.
9. Arrange the cookie slices on a parchment-lined baking sheet, leaving about 1 inch (2.5–3 cm) between each. They don’t spread much, so close spacing is fine.
10. Bake at 356°F (180°C) or 320°F (160°C fan) for 15–18 minutes, until the edges are golden.
Remove from the oven but leave the cookies on the baking sheet. The cookies will be a bit soft at first, but will firm up as they cool.
Storage
Store in an airtight container at room temperature for up to 4 days. Best texture is within the first 2 days.
Recipe
Title: Oat Zucchini Butter Cookies (Egg-Free)
- ½ cup (50 g) zucchini, grated on the coarse side, cooked and cooled
- 7 tablespoons (100 g) salted butter, softened
- ¼ cup (30 g) powdered sugar, sifted
- 1 cup + 2 Tablespoons (140 g) all-purpose flour (plain flour)
- 4 tablespoons (20 g) quick oats (or plain, unflavored instant oats)
- ¼ teaspoon salt (or ½ teaspoon if using unsalted butter)
For rolling
- ¼ cup (50g) brown sugar or white granulated sugar
Prepare the zucchini
- Cook the grated zucchini in a dry pan over medium heat for 2–3 minutes to dry out excess moisture. It will shrink to about 2 Tablespoons (15 g). Let it cool completely before using.
Make the dough
- In a large bowl, use a spatula to beat the softened butter and powdered sugar until smooth and creamy (about 2-3 minutes)
- Stir the cooled zucchini into the butter mixture.
- Add the flour, oats, and salt. Mix just until a soft dough forms. If the dough feels too soft, chill it for 15–20 minutes.
Shape and chill
- Divide the dough into two equal parts. Roll each into a log about 4 inches (10 cm) long and 1 inch (3 cm) thick. Wrap tightly in plastic wrap and freeze for 15–20 minutes, or until firm.
Slice and coat
- Unwrap the logs and roll them in brown or white sugar to coat. Slice into ½-inch (12 mm) thick rounds. You should get about 16 cookies.
Bake
- Place the slices on a parchment-lined baking tray, spacing them about 1 inch (2.5 to 3 cm) apart. The cookies don’t spread much. Bake at 356°F (180°C), or 320°F (160°C fan), for 15–18 minutes until the edges are lightly golden and the tops are set.
Cool
- Remove from the oven but leave the cookies on the tray. They’ll be soft when hot but will firm up as they cool.
- Zucchini will shrink as it cooks, this is normal.
- Use quick oats or unflavored instant oats. Avoid rolled oats or flavored packets.
- If your cookie slices look uneven, you can neaten them by gently swirling each one inside a round cutter before baking.
- Store in an airtight container at room temperature for up to 4 days. Best texture in the first 2 days.
- See the full blog post for step-by-step visuals and beginner tips.
More buttery favorites
This recipe is a variation of my original French Butter Cookies, the one that started it all. Over time, I’ve shared a few other favorites, each with its own twist but all with that same buttery base:
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