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Chocolate Oatmeal 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 texture, and they’re not overly sweet. They make a great snack cookie after school or tuck them in lunch boxes for a special treat.
During the summer, I am looking for all the ways to use up the zucchini we grow in our garden. At the beginning of the season, we’re all excited to grow them, but by the end, I’m ready to put an end to our zucchini harvest. They grow like weeds!
So, yes, I am all about the zucchini recipes. Especially zucchini dessert recipes because why sauté them when you can grate them up and add them to all the sweet treats? It’s my favorite way to use them, and these chocolate zucchini cookies are a new favorite.
I love zucchini bread and muffins, but zucchini cookies recipes are a good option to switch things up.
Why You’ll Love These Cookies
These are full of chocolate flavor and the base cookie isn’t too sweet, which is why I added a hefty dose of chocolate chips!
They have a great texture, too. The zucchini adds a lot of moisture and the oatmeal gives them a little bit of a chew.
These zucchini chocolate oatmeal cookies are great plain, but you can also add some mix-ins if you want to switch them up. They’re also freezer-friendly!
Table of Contents
- Butter and Vegetable Oil: This recipe uses a combination of unsalted butter and oil. The butter gives flavor and the oil keeps them soft.
- Sugar: I love using both brown sugar and granulated sugar in cookie recipes.
- 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!
- Shredded Zucchini: The most important part – uses up the zucchini and adds moisture to the cookie. The kids will love them regardless!
How to Make Chocolate Zucchini Cookies
1. Dry Ingredients: Whisk the flour, baking soda, cinnamon, and cocoa in a medium-sized mixing bowl.
2. Mix: 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. Zucchini: Slowly add the flour to the wet ingredients. Add the oats, and then add the shredded zucchini. Mix until the dough is combined.
4. Scoop and Bake: Use a two-tablespoon cookie scoop to drop the 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.
This is a great cookie recipe to add things to. Don’t get me wrong, zucchini oatmeal cookies are great as is, but sometimes it’s fun to add some mix-ins – here are some ideas!
- Make oatmeal zucchini cookies with raisins mixed in
- Or add some nuts like chopped walnuts, almonds, or macadamia nuts
- Turn them from zucchini chocolate chip cookies to m&m cookies!
Do you have some zucchini in the fridge right now? If you’re like me, you probably do, so make a batch of these chocolate oatmeal zucchini cookies to use it all up! You won’t even know it’s in the cookies – all you get is a soft chocolate oatmeal cookie. It’s the best way to get your veggies.
The best way to shred it is with a box grater using the large holes.
Nope! Just shred and mix it into the dough.
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.
Yes, they freeze great! Cool them completely, and then freeze them in a freezer bag or container for up to three months.
More Zucchini Baking Recipes You’ll Love
- Zucchini Cake Roll with Chocolate Cream Cheese Filling
- Cinnamon Sugar Zucchini Banana Bread
- Chocolate Chip Zucchini Bars
- Zucchini Cinnamon Rolls
Chocolate Oatmeal Zucchini Cookies
- 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
- 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.
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!
Last Updated on June 3, 2021
These look yummy! How many calories are in them?
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.
Type of flour used in these cookies? Self rising or plain?
I use all-purpose flour in all my recipes, unless otherwise stated!
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.
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!
Yay! Thank you! I totally love that you subbed coconut oil and applesauce. Perfect!
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. 🙂
I’ ve never used GF flour, but if you use it I’d love to hear how it turns out!!
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.
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!
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!
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!
I hope you enjoy them! Thank you for reading and for your comment. 🙂