Zucchini Cookies with Oatmeal & Chocolate Chips
on Aug 16, 2018, Updated Jan 28, 2025
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These zucchini cookies with oatmeal are the perfect way to sneak extra veggies into a treat that tastes just like your favorite oatmeal cookie. The zucchini adds incredible moisture while keeping them tender and light.
Did you know you can toss zucchini into oatmeal, throw in some chocolate chips, and have yourself one beautiful cookie that is full of veggies and whole grains? Well, you can! It still has its share of sugar and butter but I like to think that the whole-grain oats, whole wheat flour, and zucchini help add some nutrition to the ever-popular chocolate chip cookie.
I’m not going to pass these off as a breakfast or healthy cookie, but I sure don’t feel bad when my kids are eating dessert with vegetables hanging out in them. I LOVE this recipe because it’s all the things you love about zucchini bread, mixed with everything you love about oatmeal chocolate chip cookies.
You’ve got that lightness and moistness from the zucchini and the spices from classic zucchini bread and then you have that great texture from the oatmeal and the chocolate, because, well, chocolate. Chocolate chip zucchini cookies are a fun twist on a classic recipe, and one that I know you’ll be making over and over all zucchini season long!
Table of Contents
Why You’ll Love Making Zucchini Cookies with Oatmeal
- Kid-Friendly Veggies: You and I know how hard it can sometimes get to feed veggies to kids. This cookie is a smart way to add zucchini seamlessly into these cookies, making them a sneaky way to get your little ones to eat their vegetables without any complaints.
- Healthy & Wholesome: These cookies will you feel less guilty when eating them. Made with oatmeal, they’re hearty, fiber-rich, and perfect for a guilt-free snack or dessert. You’ll feel good about indulging in something that’s both tasty and nourishing.
- Easy to Make: You know the best part about this recipe? The simple ingredients required! And the straightforward steps make this recipe a breeze, even for beginner bakers. You’ll have a batch ready in no time, with minimal cleanup!
- Budget Smart: Zucchini is an affordable vegetable, especially during summer months, making these cookies a cost-effective treat that feeds a crowd.
🍪 Nothing beats seeing my kids’ faces light up when they smells chocolate chip cookies coming fresh out of the oven!
Recipe Ingredients
- Butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla
- Cinnamon
- Baking soda
- Salt
- Whole wheat flour
- Oats — I recommend quick oats.
- Zucchini
- Chocolate chips — semi-sweet or milk chocolate
- Pecans
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
- Flour: All-purpose flour can be substituted for the whole wheat flour, though you’ll want to add an additional 1/4 cup.
- Butter: I have not tried this recipe using coconut oil, but I have a suspicion that it would work just fine. The whole grains tend to do well with coconut oil.
How to Make Zucchini Cookies With Oatmeal
Step 1: Line a baking sheet with parchment or a baking mat and set aside.
Step 2: In a medium bowl, mix together the butter and sugars until light and fluffy, about 3 minutes (a stand mixer or an electric hand mixer work well for this).
Step 3: Add the egg and the vanilla and beat until well combined, about 1 minute, then add the cinnamon, baking soda, salt, flour, and oats and stir well.
Step 4: Once everything is combined, add the shredded zucchini, chocolate chips, and pecans. Stir well until the moisture of the zucchini brings the dough together.
Step 5: Using a cookie scoop, shape the dough into balls that are a heaping tablespoon. Place them on the prepared baking pans about 2 inches apart.
Step 6: Bake for 15 to 17 minutes until the centers are set and the edges are golden brown. Remove from the oven and let cool on the pan for 5 minutes.
Step 7: Transfer to a wire baking rack to cool completely. Store extras in an air-tight container.
Recipe FAQs
Yes, but make sure to thaw and drain it well first. Squeeze out as much excess moisture as possible to prevent your cookies from becoming too wet.
Nope! There’s no need to peel the zucchini—just grate it finely. The skin blends right into the cookies and adds extra nutrients. Just wash the zucchini well before grating.
Absolutely! Try swapping half the butter for applesauce or reducing the sugar by 1/4 cup. The zucchini helps keep them moist even with these substitutions.
This usually happens if the zucchini wasn’t drained properly. After grating, place the zucchini in a clean kitchen towel and squeeze out as much liquid as you can before adding it to your dough.
Expert Tips
- More Chocolate: I liked fewer chocolate chips (one cup) in this recipe so that you could still taste the nuts and cinnamon. Use the additional 1/2 cup if you like more chocolate.
- No Sticking: Cook on a piece of parchment paper or a silicone baking mat so that they don’t stick to the pan.
- Zucchini Tip: If you’re using fresh zucchini, there’s no need to remove extra moisture from it; just toss it in. If using frozen zucchini, squeeze out as much moisture as possible!
- To Peel or Not to Peel: If you are trying to hide the zucchini from your little people, peel it (no green) and grate it small so that the chunks aren’t as visible. Otherwise, just wash the outside of the zucchini, grate, and toss it all into the dough.
Storage Tips
Store these zucchini oatmeal cookies in an airtight container at room temperature for up to 5 days, placing a piece of bread in the container to help maintain moisture. If you live in a particularly humid climate, you might want to refrigerate them instead of keeping them at room temperature to prevent them from becoming too soft.
For longer storage, arrange them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
When you’re ready to enjoy the frozen cookies, let them thaw at room temperature for about an hour.
My Favorite Zucchini Recipes
If you loved these zucchini cookies with oatmeal, you’ll definitely want to check out these other amazing recipes!
- Chocolate chip cookies are classic for a reason, and now you can find all the Best Chocolate Chip Cookie Recipes in one place! So grab some chocolate chips and some milk because you have a lot of recipes to try!
- This recipe is a classic that is easy to make and turns out great every time!
- These Neiman Marcus cookies are a little different than a traditional chocolate chip cookies recipe — it has ground oats (which add great texture and flavor to the cookie), lots of butter, and mini chocolate chips which means you get a little bit in every bite.
More Oatmeal Cookies Recipes to Consider
Cookies
Banana Oatmeal Cookies
Oatmeal Cookies
Old Fashioned Iced Oatmeal Cookies
Oatmeal Cookies
Amazing Oatmeal Raisin Cookies
Chocolate Chip Cookies
Peanut Butter, Oatmeal & Chocolate Chip Cookies
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Zucchini Cookies with Oatmeal & Chocolate Chips
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 1 1/2 cups quick oats
- 1 1/2 cups shredded zucchini
- 1 to 1 1/2 cups semi-sweet or milk chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or a baking mat and set aside.
- In a medium bowl, mix together the butter and sugars until light and fluffy, about 3 minutes (a stand mixer or an electric hand mixer work well for this).
- Add the egg and the vanilla and beat until well combined, about 1 minute.
- Add the cinnamon, baking soda, salt, flour, and oats. Stir well.
- Add the shredded zucchini, chocolate chips, and pecans. Stir well until the moisture of the zucchini brings the dough together.
- Using a cookie scoop, shape the dough into balls that are a heaping tablespoon. Place them on the prepared baking pans about 2 inches apart.
- Bake for 15 to 17 minutes until the centers are set and the edges are golden brown. Remove from the oven and let cool on the pan for 5 minutes.
- Transfer to a wire baking rack to cool completely. Store extras in an air-tight container.
Video
Notes
- All-purpose flour can be substituted for the whole wheat flour though you’ll want to add an additional 1/4 cup.
- Freezer friendly: Bake a big batch and freeze extras for a ready to go snack anytime.
- I liked fewer chocolate chips (one cup) in this recipe so that you could still taste the nuts and cinnamon. Use the additional 1/2 cup if you like more chocolate.
- Perfect for using up zucchini: A great way to put that garden or fridge surplus to delicious use.
This is a perfect recipe! We love these cookies soooo much. Thanks
just made the chocolate chip oatmeal zucchini cookies they are delicious used all purpose flour and increased like was suggested. will certainly make these again
I made these and feel like the batter was very watery. I used frozen zucchini, and your instructions said not to drain it off. I drained off most of the water, but still feel like it should be rung out more.
Made both your zucchini bread and chocolate zucchini bread in the past week and loved them both! Trying these out today and can’t wait to taste them!