Go Back

Zucchini Oatmeal Chocolate Chip Cookies

If you’ve ever found yourself with more zucchini than you know what to do with, these soft and chewy zucchini oatmeal chocolate chip cookies are the answer! They’re rich, chocolatey, and full of texture, with oats giving them a hearty bite and shredded zucchini keeping them moist.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – The base for structure.
  • Ground cinnamon – Adds a warm cozy flavor.
  • Baking soda – Helps the cookies rise just enough.
  • Butter – For richness and flavor; softened works best.
  • Granulated sugar – Sweetness and that light cookie texture.
  • Egg – Holds everything together.
  • Vanilla extract – Enhances the flavor.
  • Shredded zucchini – Moisture booster and the star ingredient make sure to blot out excess liquid.
  • Quick oats – For that chewy hearty cookie bite.
  • Chopped walnuts – Adds crunch optional if you prefer nut-free.
  • Chocolate chips – The more the better—semi-sweet works perfectly.

Method
 

  1. Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly grease them.
  2. Mix the dry ingredients. In a small bowl, whisk together flour, cinnamon, and baking soda. Set aside.
  3. Cream the butter and sugar. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until fully combined.
  4. Add the zucchini. Stir in the shredded zucchini (make sure you’ve blotted out excess moisture with a paper towel so the dough isn’t too wet).
  5. Combine everything. Gradually mix in the flour mixture, followed by the oats, walnuts, and chocolate chips until evenly distributed.
  6. Scoop and bake. Drop heaping tablespoons of dough about 2 inches apart onto your prepared baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden.
  7. Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Baking Tips
Don’t skip blotting the zucchini. Too much moisture will make the cookies spread too much.
Customize your mix-ins. Try swapping walnuts for pecans, or add raisins alongside the chocolate chips.
Storage tip: These cookies stay fresh for up to 4 days in an airtight container, or freeze them for longer storage.
These zucchini oatmeal chocolate chip cookies are proof that dessert can sneak in a little veggie goodness while still tasting indulgent. Perfect for bake sales, lunchbox treats, or just a cozy night snack, they’re a recipe you’ll want to make on repeat whenever zucchini season rolls around.