Title: Oat Zucchini Butter Cookies (Egg-Free)
servings16 -20 cookies
These Oat Zucchini Butter Cookies bake up crisp and buttery, with tiny green flecks of zucchini in every bite.
Ingredients
- 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
Instructions
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.
Recipe Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 9.4g | Protein: 1.1g | Fat: 5.24g | Saturated Fat: 3.19g | Polyunsaturated Fat: 0.19g | Monounsaturated Fat: 1.31g | Trans Fat: 0.19g | Cholesterol: 13.44mg | Sodium: 76mg | Potassium: 17.15mg | Fiber: 0.37g | Sugar: 1.94g | Calcium: 3.63mg | Iron: 0.16mg
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