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.
I love all things zucchini. I don’t need to hide it in things, but my kids sometimes need more convincing.
I have several zucchini bread variations and even zucchini brownies, but these Zucchini Oatmeal Chocolate Chip Cookies are perfectly sweet and perfect for the summer months when you have an abundance of zucchini.
Why you’ll love these Zucchini Oatmeal Cookies
Soft Cookies – Who doesn’t love soft and fluffy cookies with crisp edges?
Use up extra zucchini – Garden zucchini can sometimes be too plentiful. Making a batch of zucchini cookies is a great way to use some up.
Picky Eaters – Don’t get me wrong, they’re cookies, not heath food, but if you want to sneak some zucchini into the picky eater in your life, these cookies are the perfect way to do that.
Equipment you’ll need
- Grater – Either a box grater or my favorite cheese grater that works great on zucchini as well.
- Cookie Scoop
- Mixing Bowls
- Hand Mixer
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Flour – I’ve only tested this recipe with all purpose flour.
- Baking Soda – Baking soda helps create a soft, fluffy cookie.
- Salt – For balance.
- Cinnamon – For a hint of spice in your cookies, use a high quality ground cinnamon.
- Butter – Unsalted butter is typically used in baking but use salted if that’s what you have. Start with it at room temperature so it is easier to mix. You can also use coconut oil, but the cookies will likely spread.
- Sugars – You’ll need a combination of brown and white sugars in these cookies. I’ve only used granulated white sugar and haven’t tested alternatives (coconut sugar, stevia, etc.)
- Vanilla – Pure vanilla extract, not imitation, is preferred.
- Egg – One large egg.
- Zucchini – You’ll need to shred fresh zucchini, skin on. Zucchini varies greatly in size but you need 1 cup once shredded.
- Oats – Old fashioned oats, not instant oats, for the best texture.
- Chocolate Chips – I like Ghirardelli 60% cacao chips. They’re large and have great dark chocolate flavor.
How to make Zucchini Oatmeal Cookies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- STEP ONE: First, line a cookie sheet with parchment paper and set aside. Then, to a medium bowl, whisk together the dry ingredients and set aside.
- STEP TWO: Next, to another large mixing bowl, add the butter and sugars and use an electric mixer to beat until smooth. Add in the egg and vanilla, beating until smooth.
- STEP THREE: Add in the shredded zucchini and stir to combine.
- STEP FOUR: Next, add the flour mixture and stir until just combined.
- STEP FIVE: Stir in the oats and chocolate chips until evenly distributed.
- STEP SIX: Use a medium cookie scoop to portion out the dough onto prepared baking sheets, approximately 2″ apart. Press additional chocolate chips into the dough balls, if you want more chocolate (I do!).
- STEP SEVEN: Bake for 12-15 minutes at 350° F or until golden. Remove the cookies from the pans and cool before enjoying!
What to serve with chocolate chip oatmeal zucchini cookies
To keep with the zucchini theme, you can serve them after a dinner of stuffed zucchini taco boats.
Or just pair them with a glass of milk and call it a day.
Tips & Suggestions
Use a cookie scoop to scoop dough. This helps you get uniform cookies. I use a medium scoop (#40).
If your zucchini is extra wet, use a paper towel to blot the excess liquid. This isn’t always an issue though.
I recommend old fashioned oats over quick oats for the best texture. Quick oats can be used if that’s all you have, you just won’t have the same chewy texture.
How to store Zucchini Oatmeal Chocolate Chip Cookies
How to store leftovers
Leftover cookies should be stored in an airtight container at room temperature for up to a week. They’re best within 5 days.
Can I freeze zucchini oatmeal cookies?
Yes! You can freeze these cookies either before baking or after. I always have a cookie dough stash in the freezer.
Scoop the dough onto a pan, cover with plastic wrap, flash freeze until solid, and then drop the frozen dough balls into a freezer bag.
Store up to three months in the freezer and bake from frozen, adding a minute or two to the bake time.
No, you don’t have to. Wash it, pat dry, cut off the ends and then grate it with a box grater or in a food processor.
If you prefer to peel it, you can. I never do.
Definitely. If you shredded too much zucchini, it freezes really well. Place it into freezer bags, squeeze out any air, and freeze.
Zucchini vary greatly in size but a medium zucchini (about 6-7″ long) should be about 1 cup of shredded zucchini.
Zucchini Oatmeal Cookies
Need more zucchini recipes? Try these:
Click here for my entire collection of cookie recipes.
Originally published November 2, 2012