Delicious chocolate chip zucchini cookies! These zucchini oatmeal chocolate chip cookies are soft and flavorful, and they take less than 30 minutes to make.
Zucchini chocolate chip cookies are a delicious mashup of oatmeal cookies, chocolate chip cookies, and zucchini bread. They have a delicate, cake-like texture that makes them practically melt in your mouth.
The cookies are a tasty way to use up extra zucchini or add a bit of veggies to dessert. And they’re so easy to make! The zucchini cookies take less than 30 minutes to make, so you can enjoy them in no time!
Ingredient notes and substitutions
- Butter: I use salted butter. If using unsalted butter, increase salt to 3/4 teaspoon.
- Brown sugar: Light brown sugar or dark brown sugar will work.
- Zucchini: I use the small hole on the box grater. I squeeze the zucchini and then measure it. The liquid with the shredded zucchini is great in zucchini bread, but it will make your cookies flat.
- All-purpose flour: It’s important to properly measure the flour. To properly measure it, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
- Chocolate chips: I use semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
- Nuts: Pecans or walnuts work well. You can also omit the nuts.
How to make chocolate chip zucchini cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In a large bowl, cream butter and sugars until well combined. It should take about 3-4 minutes on medium speed. You’ll want to scrape down the bowl.
Step 3: Add egg and vanilla extract and mix until well-combined.
Step 4: Add zucchini and mix in until combined. I recommend stirring in the zucchini.
Step 5: Add the flour, cinnamon, baking soda, and salt. Stir in just until combined. Again, I recommend stirring by hand. Using an electric mixer can overmix the dough.
Step 6: Stir in oats, chocolate chips, and nuts, if using.
Step 7: Drop dough by rounded teaspoon 2 inches apart on the prepared baking sheets. I use a tablespoon-sized cookie scoop for uniform cookies.
Step 8: Bake for 10-15 minutes, or until light golden brown around edges.
Step 9: Cool on baking sheets for 5 minutes and then remove to wire rack to cool completely.
Chocolate Chip Zucchini Cookies
Equipment
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups shredded zucchini 1 medium, squeezed
- 1 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups quick oats
- 1 cup chocolate chips
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat butter and sugars until well combined.½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar
- Add egg and vanilla extract and mix until well-combined.1 large egg, ½ teaspoon vanilla extract
- Add zucchini and mix in until combined.1 ¼ cups shredded zucchini
- Add the flour, cinnamon, baking soda, and salt. Stir in just until combined.1 ½ cups all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- Stir in oats, chocolate chips, and nuts, if using.1 ¼ cups quick oats, 1 cup chocolate chips, ½ cup chopped pecans
- Drop by rounded teaspoon 2 inches apart on the prepared baking sheets.
- Bake for 10-15 minutes, or until light golden brown around edges.
- Cool on baking sheets for 5 minutes and then remove to wire rack to cool completely.
Notes
- Butter: I use salted butter. If using unsalted butter, increase salt to 3/4 teaspoon.
- Brown sugar: Light brown sugar or dark brown sugar will work.
- Zucchini: I use the small hole on the box grater. I squeeze the zucchini and then measure it. The liquid with the shredded zucchini is great in zucchini bread, but it will make your cookies flat.
- All-purpose flour: It’s important to properly measure the flour. To properly measure it, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
- Chocolate chips: I use semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
- Nuts: Pecans or walnuts work well. You can also omit the nuts.
- Nutrition values are estimates.
Nutrition
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Recipe Tips!
- Peeling the zucchini? There’s no need to peel the zucchini before using.
- Freezing the cookies: After baking, let the cookies cool completely. Place them in a freezer bag and store in the freezer for up to 3 months.
- Mix-ins: Feel free to add in raisins, white chocolate chips, or any other mix-in you’d like!
Storage
The cookies should be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
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Comments & Reviews
Ru says
I goofed and found we had no oatmeal! Instead I used oat bran and guessed at the amount, going by texture.
Delish —-
Kate Dean says
I’m glad that that worked out well for you! Thanks for sharing that.