Chocolate Oatmeal Zucchini Cookies

overhead shot of chocolate oatmeal cookies with zucchini with milk glass

Do you still have zucchini in your refrigerator? I do. I still have three good-sized ones. Luckily there won’t be any more (the plants came out of the garden last weekend). I don’t think I want to see another zucchini for awhile.

It’s gotten to the point where, whenever I put out something to eat (breakfast, dinner, dessert) my daughter asks, “is there zucchini in this?” like it’s the most normal thing in the world.

By far, I think this is my favorite zucchini treat I’ve made to date.

I had seen a zucchini oatmeal cookie recipe in last months’ Rachael Ray magazine. I was intrigued. But I’ve been wanting to try chocolate oatmeal cookies for awhile, so I decided to put the two together. I was nervous, because I made up the recipe as I went along. I haven’t done many of my own recipes yet and I’m nervous each time I try.

But these cookies? They actually worked.

 shot of chocolate oatmeal cookies with zucchini with milk glass

When I first tried them I was worried they didn’t have enough sugar. They weren’t totally sweet, like the other oatmeal cookies I’m used too. But the chocolate flavor hits a little after the cookie does and it’s wonderful. And, because there isn’t a ton of sugar (and there is actually vegetable in there), these make a great after-school (or lunchtime) treat. Jordan really liked them, even knowing they had zucchini in them.

But you know the best endorsement I got? It was from my husband. I mean, he likes everything I make. But he’s not a total sugar person. He’s famous for the “Wow! That’s too sweet!” comment. (Whereas I’m thinking, “Um…are you crazy? There’s no such thing!”) He really liked these cookies because they are the perfect amount of sweet. The sweet is not overpowering. Which can be a good thing.

So if you have some leftover zucchini, give these a try. I am planning to make a few more batches for the freezer. My daughter loves to be surprised with one in her lunch box.


Happy Tuesday!

Chocolate Oatmeal Zucchini Cookies

Yield 2 dozen
Serving Size


  • ½ cup butter
  • ¼ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ cup cocoa powder
  • 3 cups quick oats
  • 1 cup shredded zucchini about 1 small


  • Preheat oven to 350°. Line two cookie sheets with parchment paper (or spray them with nonstick cooking spray).
  • In a medium bowl, whisk together flour, baking soda, cinnamon, and cocoa. Set aside.
  • In the bowl of an electric mixer with the paddle attachment, cream butter, oil, and sugars. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.
  • Add oats and mix on low speed. Continue mixing on low speed and add zucchini. Mix until well combined.
  • Scoop uniform balls onto cookie sheets. (I used a 2 tablespoon cookie scoop.) Bake 11-14 minutes until center of cookie no longer looks wet. Cool 10 minutes on cookie sheets before removing.

Nutritional information not guaranteed to be accurate

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31 CommentsLeave a comment or review

  1. just made this tonight. They are really good. fairly healthy, with the oatmeal, zucchini, and I used cacao powder. And my homemade butter. might try CCN oil next time.  

  2. new to Pinterest. Love to bake (and give it away) and made your website a favorite. Will try at least 3 of the recipes so far. Like how the recipes print out. Best wishes and keep those recipes coming.

  3. Hi Dorothy,

    I just made these this evening and they turned out fantastic! Please note to all the readers out there that I substituted coconut oil for the butter and apple sauce for the oil. They were very delicious and I can’t wait to have these at work tomorrow AM with coffee!

    All the best and thank-you Dorothy for the wonderful recipe!



  4. These look really great! Have you ever tried subbing AP GF flour for the regular flour? I just pulled 2 baseball bats out of the garden after a weekend away, so I’m thinking I might try out a zucchini gratin for dinner with a followup of these cookies for dessert. 🙂

  5. I just made these today, and they were very good.

    Absolutely right that the cookies were not sweet – perfect for my wife, not so much for me. Luckily I had a little cookie dough left over (it didn’t all fit on my cookie sheets in one batch), so I added about a tablespoon of honey to the cup or so of raw dough that was remaining. The extra-sweetened cookies were perfect for me, but the less-sweet cookies were also still good and had a great chocolate flavor.

    Also I mistakenly added 1/2 cup of coconut oil instead of 1/4 cup, so the cookies were a little too soft, but still good.

    1. Someone after my own heart! Nothing is ever too sweet, and my husband loved those cookies for the same reason as your wife. 🙂 Thanks for your comment!

  6. Hi Dorothy! I was searching for a good Chocolate zucchini cookie recipe to share on my garden blog and yours was the best! Made them tonight to take to work tomorrow! Wrote a short post and took a quick photo and plan to publish on Monday…linked to your recipe so everyone can enjoy them…thanks,yum!

  7. wait a second…zucchini…chocolate…and oatmeal? OK I don’t want to be unpolite, but this as a sure stomach ache, I mean that ingredients, the chocolate and the oatmeal are enough, but zucchini? oh boy!