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Overhead shot of baked chocolate zucchini cookies
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5 from 8 votes

Chocolate Oatmeal Zucchini Cookies

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 Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 151kcal
Author: Dorothy Kern
Cost: $8


  • 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.


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