Zucchini Chocolate Chip Cookies

The Best Soft and Chewy Zucchini Chocolate Chip Cookies. Loaded with oats, chocolate chips, zucchini, and nuts! These Zucchini Cookies are an amazing way to use up extra zucchini from your garden! Plus you would never know there are veggies in these!

Looking for more delicious cookie recipes? Try my Coconut Oil Chocolate Chip Cookies or my Flourless Peanut Butter Cookie!

Zucchini Cookies on a white table.I love the overabundance of zucchini we get every Summer from the garden. To me, that means more Chocolate Chip Zucchini Bread, more Zucchini muffins, and my new favorite Zucchini Noodles aka zoodles!

These Zucchini Cookies are an amazing way to use up extra zucchini. You would never know that there are vegetables in these cookies! The zucchini can’t be detected which is great for the kiddos! They are the perfect combination of Zucchini bread and your favorite oatmeal cookie! They are incredibly soft, cakey, chewy, and loaded with nuts, chocolate chips, and oats.

Best of all these Zucchini Chocolate Chip Cookies are ready in less than 20 minutes! To shorten the prep time I shred the zucchini in a food processor. It is way easier than using a grater! I also always leave the peel on the zucchini. The peel has tons of nutrients and fiber.

These Oatmeal zucchini chocolate chip cookies are perfect for breakfast or dessert!

What’s in Zucchini Chocolate Chip Cookies?

  • Butter: Softened butter is added to the cookies to make them rich, soft, and buttery!
  • Sugar: I use a combination of granulated sugar and light brown sugar. The light brown sugar gives the cookies extra flavor and softness.
  • Egg: Provides structure and adds flavor and moisture to the cookies.
  • Flavorings: Vanilla extract and a touch of cinnamon are added!
  • Zucchini: This is what gives these cookies so much moisture and softness.
  • Old fashioned oats: Make the cookies perfectly chewy and remind me so much of an oatmeal cookie.
  • Nuts: You can use either chopped walnuts, almonds, or pecans.
  • Flour: I use all-purpose flour however whole wheat flour can be substituted. You can also do half and half!
  • Baking soda: Is used to leaven the cookies.
  • Chocolate: You can’t make zucchini chocolate chip cookies without a little chocolate! I love using semi-sweet chocolate chips however dark chocolate chunks or white chocolate chips can be added as well!

Close up of Zucchini Chocolate Chip Cookies.

How to make Zucchini Chocolate Chip Cookies

  • Preheat Oven: To 350 degrees F.
  • Make Batter: Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy. Add both sugars and cream for another 2-3 minutes.

creaming butter and both sugars in a clear mixing bowl

  • Add the egg and vanilla and mix until incorporated. Make sure to scrape the sides of the bowl.

adding eggs and vanilla to mixing bowl

  • Next add in zucchini and mix until combined. Fold in oats and walnuts. In a medium bowl combine flour, cinnamon, and baking soda.

stirring dry ingredients

  • Fold the dry ingredients into the wet ingredients in two parts. Fold just until combined. Do not overmix. Fold in the chocolate chips.
  • Bake: Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10 minutes. The cookies should be slightly golden brown.
  • Cool: Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • Store: The soft zucchini cookies in an airtight container at room temperature for 3-5 days (if they last that long). They actually get super soft the longer they sit in an airtight container. You can always freeze the cookies for up to 3-4 months.

Zucchini Chocolate Chip Cookies on a white table.

Tip for making this zucchini chocolate chip cookies recipe

  • To make gluten-free zucchini cookies substitute the flour for gluten-free flour and make sure the oats are gluten-free.
  • Make these zucchini oatmeal cookies even healthier by substituting the all-purpose flour for whole wheat.
  • These cookies are amazing topped with cream cheese frosting!
  • Sprinkle a little sea salt on top of the cookies before they go in the oven!
  • Optional add in’s: Raisins, white chocolate chips, peanut butter chips, dark chocolate chunks, shredded coconut, or dried cranberries.
  • Substitute some of the shredded zucchini for carrots to make carrot zucchini cookies!
  • Make sure to use room temperature ingredients! This helps the butter and sugars to cream properly and helps make a smooth lump free batter.
  • Store the cookies in an airtight container for up to 4 days at room temperature. You can also freeze them for up to 4 months, so go ahead and make a double batch!

Cookies on a baking tray.

How do you add zucchini to cookies?

Unlike many zucchini recipes, you don’t need to squeeze out the excess moisture! The oats do a fantastic job of soaking it all up when cooking, leaving you with perfect, soft cookies.

What makes a cookie moist and chewy?

There are a few factors to consider here. I add brown sugar as well as white sugar to make these zucchini cookies nice and chewy. For moisture, the zucchini plays a huge role, but also ingredients like butter and egg add plenty of moisture.

Can you freeze zucchini cookies?

Zucchini chocolate chip cookies freeze really well for later! Store them in an airtight container in the freezer for up to 4 months. Thaw at room temperature before eating them.

Close up of Zucchini Chocolate Chip Cookies.

Here are more delicious cookie recipes to try!

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Zucchini Chocolate Chip Cookies

4.5 from 4 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Zucchini Chocolate Chip Cookies. Loaded with oats, chocolate chips, zucchini and nuts!

Ingredients

  • 1/2 cup butter 1 stick, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini shredded
  • 1 cup old fashioned oats
  • 1 cups chopped walnuts or almonds
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy.
  • Add both sugars and cream for another 2-3 minutes.
  • Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl.
  • Next add in zucchini and mix until combined.
  • Fold in oats and walnuts.
  • In a medium bowl combine flour, cinnamon and baking soda.
  • Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix.
  • Fold in the chocolate chips.
  • Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper.
  • Bake for 10 minutes. The cookies should be slightly golden brown.
  • Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • Store them in an airtight container to keep them fresh and moist.
Nutrition Facts
Zucchini Chocolate Chip Cookies
Amount Per Serving
Calories 180 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 62mg3%
Potassium 110mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 147IU3%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy Desserts, Summer Recipes, zucchini, Zucchini Chocolate Chip Cookies

Adapted from Nestle

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Comments

  • Elizabeth

    Made these today and they turned out great. They do have more of a cake texture than a cookie texture. Don’t expect a crispy, crunchy bite. I used two sizes of shredded zucchini to add interest. I love how the zucchini pieces stick out of the cookies. I also used dark chocolate. Excellent.

    • Nathan

      Thanks Vern, Thanks Marian! We will add some salt. We appreciate your suggestions!
      Have a great day!

      Nathan

  • I made these per a recommendation from a facebook friend. They were a great way to use up extra zucchini. I did make some changes: First of all, I doubled the recipe, next I added an extra teaspoon of cinnamon and vanilla. ( my aunt used to always say, when it comes to spices and vanilla, if one is good, then 2 is better). I tasted the batter when it was all mixed up and realized the recipe did not call for any salt! Zucchini is very bland and just added to the blandness… so sprinkled and stirred in a teaspoon of salt… I think It could have used at least another 1/2 teaspoon… and it would have been better to add it to the dry ingredients. I used a cookie scoop and got exactly 3 trays of 15 and one tray of 11. After 10 minutes they were still glossy, so I raised the temp to 355 and baked an extra 2 minutes. they were perfect… with the above changes (adding salt) I would rate them a 5 star.

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