These Zucchini Oatmeal Cookies are soft, chewy, and full of chocolate chips! If you like zucchini bread, you're going to love when grated zucchini is hidden in your cookies.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine butter and sugars, mix with a hand mixer on medium until smooth.
Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
Add flour mixture and stir until just combined. Stir in oats and chocolate chips.
Use a medium cookie scoop to portion out the dough onto the prepared baking sheets, approximately 2” apart. Press some additional chocolate chips into the dough balls, if desired.
Bake for 12-15 minutes or until golden.
Remove cookies from pans; cool completely on wire racks.
Notes
Store baked cookies in an airtight container at room temperature for up to 5 days.1 cup of shredded zucchini should be approximately 2 medium zucchini.