Healthy zucchini oat nut cookies

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Yes I’m one of those mothers who finds immense joy in hiding veggies in my kids’ food.

In the beginning it started off as an experiment but now I think it has become a secret obsession! My kids wallop their favorite snacks and I gloat because a dollop of veggies went in and they didn’t mind the serving of “healthy”!

{Have you tried my Spinach Walnut Brownies yet? They’re a favorite in our home.}

My recent “sneak” project involved zucchini. I have made zucchini walnut bread in the past but wanted to find something the kids would readily grab off the table without any prompting.

So after a lot of hunting and scouring, I put together a recipe, using the wisdom of other bakers in their recipes.

The result?…

Healthy zucchini oat nut cookies

I promise the kids will not know there’s zucchini in this.. My daughter actually pulled her cookie apart because she didn’t believe me at first!

The next time I try this, I’m also going to throw in some grated carrots to see what happens!

5 from 4 votes
Healthy zucchini oat nut cookies
* Most of the ingredients I used were organic but you are free to use what works for you *
Course: Cookies
Author: Marina
  • 1 egg
  • 1/4 cup coconut oil/butter
  • 1/4 cup yogurt
  • 1 cup finely grated zucchini This way the kids don't get chunks
  • 1/2 cup brown sugar/ white cane sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 cup walnut bits almond bits and cashew bits
  • 1/2 cup cranberries and raisins
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, mix together the dry ingredients- whole wheat flour, oats, baking soda, salt and cinnamon powder.
  3. In your mixing bowl, whip the egg till frothy and add to this the sugar and mix well.
  4. To this mixture add the yogurt and coconut oil/butter and mix again.
  5. Now add the zucchini and blend in well.
  6. To this mixture, slowly add the dry mixture, the nuts, cranberries, raisins and chocolate chips. Mix well.
  7. In a prepared cookie tray lined with parchment paper, scoop out a spoonful each of cookie batter, ensuring you leave at least 1 inch space between each as these spread out.
  8. Place into the oven and bake for 12-15 minutes or till golden brown. The cookies that come out at this stage will be moist and fudgey like. If you'd prefer your cookies to be crisper, place them in the oven for 20 minutes or so. (Just make sure they don't darken in color. The kids won't enjoy a burnt cookie ;> )
  9. Enjoy!

Game to try this?

Let me know once you do!



  1. I love zucchini & carrot “pancakes”. What you need to do is grate one zucchini and one carrot, add 1 egg, 2 table spoons of wheat-flour and spices…then you fry it (I use teflon frying pan so that I do not need to add oil). The little ones like a slice of smoked-salmon on top of it 🙂

  2. I need to try these in the summer when we have too many from the garden. I love zucchini sauteed but the kids hate it.

  3. Ooooh, those look delicious and I’ll taken hidden zucchini in the form of a cookie too. 🙂 We love our zucchini grilled/steamed or in zucchini bread!

  4. Zucchini bread was always a favorite when i was a kid. I’ve never even heard or thought of zucchini cookies!

  5. Oh, great recipe. I’m all for hiding the veggies in food. I still don’t think my hubby knows how much I do this!!

  6. I love zucchini bread, so anything that sounds kinda like that is a “A+” in my book! Pinning this now and trying soon… I have been craving chocolate chip cookies! 🙂

  7. i never thought of making zucchini cookies! this is a great idea and a change up from typical zucchini bread. thanks!

  8. Oh! Great idea – I love zucchini anything so I know I would love them and you’re right – they’re disguised enough so I bet my girls would too!

  9. OMG! These look so good. I can’t believe that they are healthy also. Who would have thought cookie and zucchini could be in the same sentence. We are going to give these a try. Thanks for sharing!

  10. I always put zucchini in muffins. It makes them moist and no one knows it is there. I also toss shredded zucchini into soups and stews.

  11. I wonder if you can easily substitute the butter for unsweetened applesauce? Do you think it would change the flavor or consistency? I know it would lower fat and calories. I may have to try that! 🙂

    1. I did coconut oil but you can do applesauce. The only thing that will change is the consistency. The cookies won’t be as crispy and will be more dense and muffin-fudgey in content.

  12. Thank you Marina! I’d almost rather them that way. I will be trying them today for a picnic I need to bring something for. I will respond and let you know how they turned out. I have my “cookie monster” hubby as my taste tester.

  13. Okay, I meant to post this last weekend, but the cookies made with the unsweetened applesauce vs coconut oil were a huge hit! I have coconut oil this week (I had run out) so will try them with it for a different taste. Great recipe!

  14. Not much different really so both were a big hit! Really the only change was using the unsweetened applesauce the first time and both times I used spelt flour.

  15. We will just love your Zucchini Oat Nut Cookies, they look delicious. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
    Miz Helen

  16. Good for you mom, fortunately I never had that problem when my sons were young. Now 22 and 18, they eat whatever is presented in front of them. Thanks for linking up with us again at the #WWDParty!

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