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.

pile of zucchini oatmeal cookies with chocolate chips.

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.

overhead shot of zucchini oatmeal chocolate chip cookie with a bite missing.

Equipment you’ll need


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.
overhead shot of labeled ingredient laid out to make zucchini oatmeal cookies.

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.

  1. 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.
dry ingredients in a glass mixing bowl for cookies.
  1. 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.
overhead shot of a mixing bowl with sugars and egg.
  1. STEP THREE: Add in the shredded zucchini and stir to combine.
mixing bowl with shredded zucchini.
  1. STEP FOUR: Next, add the flour mixture and stir until just combined. 
mixing bowl with flour added.
  1. STEP FIVE: Stir in the oats and chocolate chips until evenly distributed. 
mixing bowl full of chocolate chips and oats.
  1. 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!).
  1. STEP SEVEN: Bake for 12-15 minutes at 350° F or until golden. Remove the cookies from the pans and cool before enjoying!
freshly baked a zucchini oatmeal cookie on a baking sheet.

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.


Do you peel zucchini before shredding?

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.

Can you freeze shredded zucchini for baking?

Definitely. If you shredded too much zucchini, it freezes really well. Place it into freezer bags, squeeze out any air, and freeze.

How many zucchini make a cup?

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:

​Chocolate Zucchini Cake

Chocolate Chip Zucchini Bread

Lemon Zucchini Bread

Click here for my entire collection of cookie recipes.

plate of zucchini chocolate chip cookies.
pile of zucchini oatmeal cookies with chocolate chips.
4.53 from 17 votes

Zucchini Oatmeal Cookies (with chocolate chips!)

Servings: 30 Cookies
Prep Time: 10 minutes
Bake Time 15 minutes
Total Time: 25 minutes
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.


  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1 cup dark chocolate chips Ghirardelli 60%


  • 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.


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. 


Serving: 1g | Calories: 109kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 86mg | Potassium: 82mg | Fiber: 1g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

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Originally published November 2, 2012

4.53 from 17 votes (17 ratings without comment)

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  1. 5 stars
    Love them!! Great way to use zucchini. And the kids enjoy them. Jason not a fan, but he’s outnumbered. I’m going to enjoy one with some coffee.

  2. 5 stars
    Made a double batch over the weekend my son and co-workers ate them all in one day. They all loved them. Thanks for the recipe