Oatmeal cookies are one of my favorite cookies, add in some zucchini and chocolate chips and they’re even more tender, flavorful, and have just a hint of warm cinnamon.

I wanted these cookies to taste like a really good oatmeal chocolate chip cookie first, and sneakily add the zucchini in to quietly make them even better. The zucchini makes the cookies extra soft, and less egg, and adding the oats helps them keep their extra chewy texture!

Why My Zucchini Oatmeal Chocolate Chip Cookies are the Best

• Soft and Chewy Texture: Even with the added moisture from the zucchini, we’re keeping these cookies nice and chewy in every bite.
• Easy to Make: As easy to make as your favorite chocolate chip cookies, these only take a few minutes to prepare and you’ll be eating them in no time!
• Good Way to Use Zucchini: If you’re garden is overflowing with zucchini every summer like mine is, you’ll need as many recipes as you can get to use it up, including these cookies! Then you can make our Zucchini Brownies next.

Ingredients Needed

This is a quick overview of some of the ingredients you’ll need for this Zucchini Chocolate Chip Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Unsalted Butter: Remember to let your butter sit at room temperature for about 30 minutes before creaming it so it can add the right amount of air into the mixture when you mix it!
• Zucchini: Finely shred the zucchini, then lightly blot it with some paper towels before adding it to the dough. If your zucchini is extra large cut it in half then scoop out the seeds in the middle and then shred it.
• Oats: We are using old fashioned oats in these cookies to give them the best chewy texture. You can use quick oats as a sub, but the cookies will be a little softer.

How to Make Oatmeal Zucchini Chocolate Chip Cookies

Step 1: Shred the Zucchini. Cut the ends of your zucchini and then shred it using a box cheese grater. Spread the zucchini on a few paper towels then add a few more on top and squeeze it a little to get some of the extra water and moisture out.

Step 2: Mix the Wet Ingredients. Add the butter, brown sugar, and granulated sugar to a large mixing bowl and cream together for a few minutes until its creamy and smooth. Then add in the egg and vanilla extract. Add in the zucchini until mixed in evenly.

Step 3: Add in the Dry Ingredients. Add in the flour, baking soda, cinnamon and salt and mix until combined. Then add in the oats and chocolate chips and stir together until you have a soft cookie dough.

Step 4: Bake the Cookies. Scoop the cookie dough into 1.5 to 2 Tablespoon sized portions and place them a couple inches apart on a lined cookie sheet. Bake the cookies for 11 to 13 minutes, or until the tops are set and the edges are lightly golden. Remove from the oven and top each cookie with a couple additional chocolate chips for looks.

These Oatmeal Zucchini Chocolate Chip Cookies are such a good way to use up your extra zucchini, especially when you’ve already made several loaves of zucchini bread. They are chewy, soft, sweet, and don’t even taste like zucchini!

The cookies are easy enough to make any day of the week and are perfect for using your garden full of zucchini.

More Zucchini Recipes

• Chocolate Zucchini Muffins
• Zucchini Bread
• Zucchini Cake
• Zucchini Cookies with Cream Cheese Frosting
• Pumpkin Zucchini Bread

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Print

Oatmeal Zucchini Chocolate Chip Cookies

These Oatmeal Zucchini Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips, with a little cinnamon, and shredded zucchini tucked into every bite. The cookies are an easy way to use up some of your extra summer zucchini, and turn it into a batch of cookies that everyone will be excited to eat!

Course Dessert

Cuisine American

Keyword chocolate chip zucchini cookies, oatmeal zucchini chocolate chip cookies, zucchini cookies

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 30 cookies

Calories 220kcal

Ingredients

• 1 cup shredded zucchini
• 1 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 cups old fashioned oats
• 2 cups chocolate chips

US Customary – Metric

Instructions

• Shred the zucchini using a box grater, then use paper towels to squeeze the extra moisture out of the zucchini. Set it aside until needed. 1 cup shredded zucchini
• Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
• Add the butter, brown sugar, and granulated sugar to a large bowl and mix (the bowl of a stand mixer with a paddle attachment is best). Cream them together at medium speed for a couple of minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
• Add the shredded zucchini, egg, and vanilla extract to the creamed butter and sugars and mix them together until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg, 2 tsp vanilla extract
• Add the flour, cinnamon, baking soda, and salt to the bowl and whisk them into it until combined. 2 cups all purpose flour, 1 tsp ground cinnamon, 1 tsp baking soda
• Add in the chocolate chips and oats and mix on low speed until combined and they are mixed evenly into the dough. 3 cups old fashioned oats , 2 cups chocolate chips
• Scoop the dough into 2 TBS sized balls, placing them about 2 to 3 inches apart on a parchment paper lined cookie sheet.
• Bake the cookies in the preheated oven for 11 to 14 minutes, or until the tops are set and the edges are slightly golden.
• Remove from the oven and let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool.

Notes

• Prepare your Zucchini: You do not need to peel the zucchini, but if they are extra large cut them in half like a hot dog, then scoop or cut out the seeds. The best zucchini will be small or medium in size. Shred the zucchini then squeeze some of the moisture out using paper towels, over the sink for the water to drip into.
• Other Mix Ins: Add 1 cup of chopped nuts, or try white chocolate chips instead of chocolate chips for your cookies.
• Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn’t notice too much change, but if you’re cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
• Storage Instructions: Once the cookies are cooled you can store them in an airtight container for up to 4 days. They’ll become a little softer, and a little less chewy but will stay delicious!
• Freezer Instructions: The cookies can also be frozen for up to 3 months. Because they’re soft cookies I recommend flash freezing them on a lined cookie sheet for 1 hour until frozen solid, then transfer to a freezer safe bag or container. Thaw at room temperature to enjoy.

Nutrition

Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Chocolate Chip Zucchini Cookies 480 / 27

Zucchini Chocolate Chip Cookies 880 / 27

Zucchini Oatmeal Cookies 390 / 18

Zucchini Oatmeal Chocolate Chip Cookies 140 / 19

Zucchini Chocolate Chip Oatmeal Cookies 40 / 18

Chocolate Chip Zucchini Oatmeal Cookies 70 / 23

Oatmeal Zucchini Chocolate Chip Cookies 140 / 26

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