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These zucchini chocolate chip cookies are a twist on the traditional cookie recipe and are absolutely delicious! Cookies are the ultimate comfort food that we all love and adore and after trying these, I bet you won’t be able to just have one!
Zucchini chocolate chip cookies are just as delicious as they sound. These cookies are delightfully soft and ooey-gooey. If you love cookies some other recipes to try are this no-bake, these delicious s’mores, or these amazing pecan cookies.
Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies are the BEST! I always have a few extra zucchini lying around at the end of the summer that I don’t know what to do with. Because this is the time of year for zucchinis, I get burnt out of all of the traditional recipes. Making cookies is a favorite for me and these zucchini cookies are quick and easy! This recipe is a game-changer and an easy way to switch things up! It’s a treat that your family and friends will gobble right up.
I love these cookies so much because it’s a mix between zucchini bread and oatmeal chocolate chip cookies. Just like when you bake with zucchini in other recipes, this creates a fluffy, cake-like texture. It has a moist and tender center with the melted ooey-gooey chocolate chips. It is light and tasty! Such a great way to mask that vegetable in something sweet! I am embracing all of the extra zucchini and even asking for more because these are so delicious! They disappear off of my counter so quickly and I know you will love them too!!
Ingredients You Will Need for Zucchini Cookies
This recipe for zucchini chocolate chip cookies is so simple and all you need is some staple pantry ingredients plus some zucchini! Be ready to enjoy these delicious cookies because I know that you’ll make them again and again! See the recipe card below for a full list of the ingredient measurements.
- Flour: I used all purpose flour for this recipe.
- Cinnamon: This ingredient helps to add a little bit of additional flavor to the cookies
- Baking soda: This will help make your cookies chewy and soft!
- Salt: Salt acts as a flavor enhancer in recipes.
- Oats: Old fashioned oats (rolled oats) will yield a chewy texture to these cookies. They are richer and heartier than quick oats.
- Butter: Make sure that you use unsalted butter and that it is softened (NOT melted) before using it in the recipe!
- Sugar: This will help add sweetness to the dish.
- Brown sugar: When you are measuring this, make sure that it is packed into the measuring cup and not just lightly scooped.
- Egg: The egg will help bind the ingredients together.
- Vanilla: This enhances the flavor of the cookies!
- Zucchini: If you want the zucchini to disappear in the cookies, make sure to peel it before shredding. If not, just shredded is fine!
- Chocolate chips: You can use milk chocolate, semi sweet or dark chocolate chips in this recipe.
How to Make Zucchini and Oatmeal Chocolate Chip Cookies
These zucchini cookies are so simple and quick to make! Add them to your end-of-summer zucchini recipe rotation and you will be so glad that you tried them!
- Preheat and mix: Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
- Cream, mix and fold: In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in the chocolate chips.
- Scoop and bake: Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow them to cool 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
Quick Tips for Baking Zucchini Oat Cookies
Sometimes it helps to have a few extra tips on hand when baking these cookies. Here are a couple of ideas that will help make these cookies delicious and easy!
- Double the recipe and freeze the dough! These cookies are so easy to make and store (see storing tips below) that you might as well save yourself some time!
- Peel the zucchini: Sometimes kid wont eat something if they see green, right? If you want to conceal the zucchini more then go ahead and peel it before shredding. You’ll still get the same flavor but without the sight of green!
- Crunchy cookies: If you would like a little bit more crunchy cookie instead of soft ones, bake them for an additional 3-4 minutes. Dipping the crunchier cookies in milk tastes delicious!
- Change it up: Try adding walnuts to the recipe for a different, yummy taste!
Can I Make These Ahead and Store Them?
Yes! You can make these ahead or even freeze the dough for later! Follow these instructions and you can be enjoying these cookies all year round!
- Freezing the dough: After making the dough, roll it up into small balls and place them onto a cookie sheet lined with parchment paper. Freeze for about an hour (or until solid) and then transfer them all to a freezer ziplock bag and freeze them for up to 3 months.
- Cooking frozen dough: If you have frozen the dough ahead of time, take them out of the freezer and thaw them in the fridge (not on the counter). Once thawed, bake as normal.
- Freezing baked cookies: If you want to prepare more cookies ahead of time, bake them all and freeze the extras for later! Place them into an airtight container. If you stack them, make sure to place parchment paper between each layer so that the cookies don’t stick to each other! They can be stored in the freezer for 2-3 months. When you are ready to eat, thaw them in the refrigerator.
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Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
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In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in the chocolate chips.
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Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow cooling 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
Serves: 24
Calories144kcal (7%)Carbohydrates21g (7%)Protein2g (4%)Fat6g (9%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat1gCholesterol19mg (6%)Sodium90mg (4%)Potassium29mg (1%)Fiber1g (4%)Sugar12g (13%)Vitamin A146IU (3%)Vitamin C1mg (1%)Calcium17mg (2%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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