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My Zucchini Cookies combine a chocolate cookie with an oatmeal one with some fresh zucchini added in! The oats and zucchini give these cookies the best soft and chewy texture plus with the cocoa and chocolate these are rich and gooey – besides my zucchini brownies, these are our favorite way to eat zucchini.

Chocolate zucchini oatmeal cookies stacked on eachother with top one split in half to show inside of cookie


Why You’ll Love Zucchini Cookies

During the summer, I am looking for all the ways to use up the zucchini we grow in our garden. I love zucchini bread and muffins, but zucchini cookies are a good option to switch things up. These are full of chocolate flavor with tons of gooey chocolate chips. The zucchini keeps them moist and the oats make them nice and chewy! These are one of our favorite cookie recipes – like oatmeal chocolate chip cookies but better.

A cup full of shaved zucchini

Ingredients

  • Butter and Vegetable Oil: This recipe uses a combination of unsalted butter and oil. The butter gives flavor and the oil keeps them soft. You can also use liquid coconut oil.
  • Sugar: I love using both light brown sugar and granulated sugar in cookie recipes. Dark brown sugar may be substituted for the light.
  • Egg: For structure
  • Vanilla: For flavor
  • Flour: Use all-purpose flour and be sure to measure it correctly.
  • Baking soda: Helps the cookies be soft and chewy and helps them spread a bit.
  • Cinnamon: For flavor, oatmeal cookies aren’t complete without it!
  • Cocoa Powder: The chocolate of the cookie is cocoa powder, use unsweetened natural cocoa.
  • Quick Oats: I prefer using quick cook oats in cookies, and if you don’t have any you can make your own quick oats from old fashioned oats!
  • Shredded Zucchini: The most important part – uses up the zucchini and adds moisture to the cookie. The kids will love them regardless!
Scoops of chocolate zucchini cookies being placed on a baking sheet

How to Make Zucchini Cookies

  1. Whisk the flour, baking soda, cinnamon, and cocoa in a medium-sized mixing bowl.
  2. In a large bowl (or stand mixer with a paddle attachment), cream the butter, oil, and both kinds of sugar. Lower the speed and mix in the egg and vanilla until combined.
  3. Slowly add the flour to the wet ingredients. Add the oats, and then add the shredded zucchini. Mix until the dough is combined.
  4. Use a two-tablespoon cookie scoop to drop the cookie dough onto prepared cookie sheets. Bake the cookies at 350°F for 11 to 14 minutes or until the tops of the cookies are no longer wet.
  5. Leave the cookies on the sheets for 10 minutes before removing them to a wire rack to cool.
Overhead shot of baked chocolate zucchini cookies

Variations

While we love these with semi-sweet chocolate chips you can also switch up the flavors:

Chocolate zucchini oatmeal cookies stacked on eachother

Expert Tips

  • You only need to pat the zucchini dry or squeeze out excess liquid if the zucchini has been thawed from frozen and seems extra wet.
  • The cookies are done when they’ve just lost their glossy sheen and look a little crisp around the edges.

Storage

Store cookies in an airtight container at room temperature. Refrigerated cookies will last a few days longer. You can freeze cookies in a large gallon size bag or container for several months.

Recipe FAQs

How do you shred zucchini for cookies? 

The best way to shred it is with a box grater using the large holes.

Can you use frozen grated zucchini?

Frozen zucchini has a lot more moisture when it’s thawed, so you will need to squeeze the water out before adding the zucchini to the dough.

Overhead shot of baked chocolate zucchini cookies

Chocolate Oatmeal Zucchini Cookies

5 from 8 votes
Use up that zucchini to make chocolate zucchini cookies! Oatmeal Zucchini Cookies with chocolate chips are the perfect soft and chewy cookie recipe – everyone loves these!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup (113g) unsalted butter
  • ¼ cup (59ml) vegetable oil
  • ½ cup (100g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup (124g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ cup (20g) unsweetened cocoa powder
  • 3 cups (240g) quick oats
  • 1 cup (about 102g) shredded zucchini (about 1 small)
  • 1 cup (170g) chocolate chips
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Instructions

  • 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. Stir in chocolate chips.
  • 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.

Recipe Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Use up that zucchini to make chocolate zucchini cookies! Oatmeal Zucchini Cookies with chocolate chips are the perfect soft and chewy cookie recipe – everyone loves these!

Favorite Zucchini Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 8 votes (7 ratings without comment)

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