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Why You’ll Love My Recipe
Chewy from oatmeal and loaded with chocolate chips, this cookie recipe is perfect for everyone who likes to use their zucchini in sweet treats.
If you’d like to use your zucchini as a side dish instead of a sweet treat, try making Grilled Zucchini or Fried Zucchini. For more oatmeal cookie options, try some Peanut Butter Oatmeal Cookies or a batch of Chewy Oatmeal Coconut Cookies.
Reader Review
Lovely way to incorporate a vegetable into a cookie and not feel bad about life’s snack choices. I used Kodiak Protein Oats to get an extra boost of protein but left the recipe as is otherwise.
Karlynn’s Recipe Notes
- Skill Level: These cookies are very easy to make.
- Total Time: Making these cookies will take 30 minutes or less.
- Variations: Try adding some shredded carrots to this recipe to add even more colour and nutrition. Use more spices, like nutmeg, cloves, ginger, or allspice. Experiment with different types of chopped nuts and different varieties of chocolate chips. Maybe even try some butterscotch or peanut butter baking chips for fun.
- Tools Needed: For this recipe, you’ll need a small bowl, a stand mixer or large bowl and hand mixer, large baking sheets, a whisk, paper towel or fabric towel, and a mixing spoon.
What You’ll Need For Ingredients
Zucchini: For this recipe, you’ll need raw zucchini. It can be shredded or grated, whatever size you like. It can be fresh or frozen. If you’re using frozen, make sure to fully defrost it and wring out all of that extra liquid.
Oats: Any oats will work, depending on the exact texture you prefer. Old fashioned rolled oats with big flakes wont break down as much and you’ll get a chewier cookie. Quick oats will break down a bit more and add less texture to the cookies.
Chocolate and Nuts: This is where you get to play. Try your favourite chocolate chips, or even multiple kinds at once. Try walnuts, pecans, or even coconut. If none of those sound appealing, throw in some raisins instead.
How To Make Zucchini Oatmeal Chocolate Chip Cookies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F.
- Lightly grease baking sheets or line them with parchment paper. Set aside.
- Whisk flour, cinnamon, and baking soda together in a small bowl. Set aside.
- Beat butter and sugar in a large bowl. Add egg and vanilla. Mix thoroughly.
- Stir zucchini into wet mixture. Slowly beat in dry mixture.
- Add oats, nuts, and chocolate chips.
- Drop my heaping tablespoons, 2 inches apart, onto baking sheets.
- Bake for 10-12 minutes.
- Cool on baking sheets for 5 minutes before transferring to cooling racks.
Karlynn’s Tips and Tricks for Making Zucchini Oatmeal Chocolate Chip Cookies
Avoiding a Mushy Mess: Make sure to get as much moisture as possible out of the zucchini before adding it to the cookies. Try squeezing it with a towel or letting it drain in a colander or mesh sieve. If you don’t do this, the zucchini will add a lot of extra moisture to the cookie batter and they won’t bake properly or have the desired texture.
Let Them Cool: As you’ll see in the instructions, you need to let these cookies cool on the baking sheets for a few minutes before you move them. This is so that they can set or firm up a little. They’re soft cookies and if you move them too soon, they’ll likely fall apart. Once they’ve had a chance to cool and you can pick them up without breaking them, you can move them on to a cooling rack.
Storage Instructions
These cookies should be fine in a sealed container at room temperature for several days. You may want to keep an eye out for mold since they do contain quite a lot of moisture.
Freezer: Like most cookies, these will freeze easily and keep well for 4-5 months. If you’d like to avoid them sticking together in the freezer, try spreading them out on a baking sheet and letting them freeze solid before putting them all together into a sealed container or bag.
More Delicious Zucchini Recipes
Still looking for ways to use up zucchini? Check out some of these recipes.
If you’d like something sweet, make this Lemon Zucchini Bread or some Healthy Zucchini Brownie Bites.
Try Zucchini Fritters as an appetizer or a Kale & Zucchini Frittata for breakfast.
There you go, friends. Another great way to use up that excess of zucchini at the end of the summer. Try these cookies and let me know what you think.
Happy Baking!
Karlynn
Zucchini Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ cup butter , softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini, remove excess moisture with paper towels
- 1 ¾ cup quick oats
- 1 cup chopped walnuts
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350° F. Lightly grease baking sheets or line with parchment paper.
- Whisk the flour, cinnamon and baking soda in a small bowl and set aside.
- Beat the butter and sugar in large mixing bowl until well combined Add in the egg and beat until mixed in thoroughly. Mix in the vanilla.
- Stir in the zucchini until mixed throughout the batter evenly. Gradually beat in the flour mixture. Stir in the oats, nuts and chocolate chips and mix until they are mixed throughout the batter.
- Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared baking sheets.
- Bake for 10-12 minutes or until golden brown around edges.
- Cool on the baking sheets for 5 minutes then remove to wire rack to cool completely.
Notes
- Make sure to remove some excess moisture from the zucchini with some paper towels
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Barbara says
can you use old fashion oats?
Dawn says
Lovely way to incorporate a vegetable into a cookie and not feel bad about life’s snack choices. I used Kodiak Protein Oats to get an extra boost of protein but left the recipe as is otherwise.
Deb says
I made these cookies and they are amazing! I substituted chopped pecans for the walnuts and I also used white chocolate chips instead of regular chocolate chips. I did have to bake these a few minutes longer than recipe calls for but I did drop them in larger tablespoons to make bigger cookies. Definitely will make these again!
Missy C says
I just finished making these delicious cookies! They are amazingly good! 👍 5🌟
Christine A Tracey says
Julie Mendonca- follow this kitchen maven. Magpie has a little bit of delicious every day.
Mimiellie3 says
I had shredded zucchini to use up. Is the “shredded” zucchini really grated ? I’m just concerned because of the size of the shred…
The Kitchen Magpie says
So glad you liked them!! They are a favorite!
Carson Somerville says
I made these- delish!!
Heather Cushing says
Mmm… it’s pouring rain and I have a zucchini to use up. Sounds good to me!
plasterers bristol says
Yummy, cookies are my favorite. Thanks for posting up this recipe..
Simon
Courtenay says
These look delicious! I’ve got quite a few zucchini growing in my garden, and I think I’ll designate some for these cookies!
The Kitchen Magpie says
Totally.
Sharon Thomas says
So if was to substitute carob chips for chocolate chips…I could then claim them as a “healthy” snack, right? 😉
The Kitchen Magpie says
Ha! Just wait! I have a few other recipes to try that might change your mind about the sweet!
Debbie says
I would really love to try these! However, I’m allergic to oatmeal. Any suggestions on what to replace the oatmeal with?
Amy Melby says
Oooh, they sound delish. This and other desserts are the ONLY reason I will ever have zucchini in my house, lol
The Kitchen Magpie says
Zucchini like it hot and lots of water! I had one gigantic one and now I am waiting for the rest lol. It’s weird!
Bake Eat Repeat says
Those look amazing! I can’t believe you have zucchini ready already! Mine are still tiny. But then, I’ve never had much luck with zucchini!