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!
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.
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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!
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.
- Add the egg and vanilla and mix until incorporated. Make sure to scrape 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 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.
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!
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.
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- The BEST Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies
- 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
- 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.