Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 2 cups rolled oats
  • 0.5 cup unsalted butter, softened
  • 0.5 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 0.75 cup raisins

Instructions:

  1. Grate the zucchini using the medium holes of a box grater.
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly until no more liquid escapes.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt, then stir in the rolled oats.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium-high until pale and fluffy (about 2-3 minutes).
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. Reduce mixer speed to low and gradually fold in the dry ingredients and the squeezed zucchini.
  7. Fold in the raisins by hand.
  8. Chill the dough in the refrigerator for 2 hours to ensure proper texture and prevent spreading.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Scoop approximately 2 tablespoons of dough per cookie onto the sheets.
  11. Bake for 11 minutes or until edges are set.