March 9th, 2021


I have been on another exploration recently into sweet zucchini recipes in order to keep up with the persistent harvest. Of which, is finally showing signs of slowing down although I still have a stack of zucchini on my kitchen bench to use up. Admittedly, these cookies don’t use a large quantity of zucchini but then again if you make numerous batches (like I have 😉 they do make a dent in the pile.

The key to delightfully chewy cookies is in squeezing the zucchini thoroughly before adding to the cookie dough, plus a small addition of olive oil to give the cookies a golden glow on the outside.

Oat & Zucchini Pantry Cookies

These cookies utilise pantry staples such as rolled oats, coconut and seeds. And they are super adaptable; if you don’t have pumpkin seeds, use sunflower seeds or chopped hazelnuts; coconut could be swapped for ground almonds; or sultanas can be replaced with chopped chocolate. You get the picture. Although, I must say the crunchy pumpkin seeds and soft sweet sultanas are an excellent match with the chewy zucchini cookie. 
Servings 16 cookies
Prep Time 20 minutes
Cook Time 15 minutes


  • 1/3 cup grated zucchini lightly packed
  • pinch of salt
  • 80 g soft butter
  • 1 tbsp olive oil
  • 1/3 cup 65g brown sugar
  • 1 small egg
  • ½ cup 75g white, wholemeal or gluten-free flour
  • ½ cup 50g rolled oats
  • ½ cup 50g desiccated coconut
  • ¼ cup 40g pumpkin seeds
  • 1/3 cup 50g sultanas
  • 1 tsp ground ginger
  • 1 tsp baking powder


  • Preheat the oven to 180°C (fan bake 160°C). Line a cookie tray with baking paper.
  • First grate the zucchini, aiming for shorter pieces by holding the zucchini horizontal rather than at an angle. Place the grated zucchini into a square of cheesecloth, or a clean cloth napkin. Add a pinch of salt – this will help draw out the moisture – then twist and squeeze firmly to press out the excess liquid. Repeat a few times until no more drips come out of the cloth. Set aside.
  • Place the butter, olive oil, sugar and egg into a bowl and use a fork to combine – it is fine if it is lumpy. Mix through the zucchini, then add the remaining ingredients and use the fork to bring it all together into a stiff dough.
  • Roll the cookie dough into walnut-sized balls (if the dough is soft place in the fridge for 20-30 minutes to firm up). Arrange on the cookie tray with space between each and gently press to shape.
  • Bake for 15 minutes, until the cookies are golden and firm to touch. Transfer to a cooling rack. Store in an airtight container in the pantry and consume within 5 days.

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