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. It’s one of those recipes that proves zucchini isn’t just for savory dishes—it shines beautifully in baking too.

Instead of tossing your extra garden zucchini into stir-fries or grilling, why not use it for dessert? These cookies come out perfectly golden on the edges, slightly cakey in the middle, and loaded with melty chocolate chips in every bite. Plus, they’re a fun twist on the classic oatmeal cookie, making them a favorite for both kids and adults.

Why You’ll Love These Cookies

• Sneaky veggies, big flavor – The zucchini blends right in, adding moisture without changing the cookie’s sweet flavor.
• Perfect texture – Chewy oats, crunchy walnuts, and gooey chocolate chips make every bite satisfying.
• Easy to make – No fancy steps, just a few bowls and less than 30 minutes from start to finish.

Ingredients You’ll Need

• 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.

Step-by-Step Instructions

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.

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.

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.

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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.