Name: Zucchini Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (130g) shredded zucchini, lightly blotted; 1 and 1/2 cups (120g) old-fashioned whole rolled oats; 1 cup (125g) all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup (115g) unsalted butter, softened to room temperature; 1/2 cup (100g) packed light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 1 tablespoon (15ml) pure maple syrup (or honey); 1 teaspoon pure vanilla extract; 1 and 1/2 cups (270g) semi-sweet chocolate chips

Why You’ll Love Zucchini Oatmeal Chocolate Chip Cookies Recipe

Combines the heartiness of oatmeal cookies with the moistness of zucchini bread
Packed with rich chocolate chips in every bite
A great way to use up summer zucchini
Soft and chewy texture with slightly crisp edges
Easy to prepare and customizable
Perfect for both kids and adults
Chilling the dough enhances flavor and prevents spreading
Stores well for days, making them ideal for meal prepping treats
Can be made ahead and frozen
Tastes indulgent while sneaking in a vegetable

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup shredded zucchini, lightly blotted
1 1/2 cups old-fashioned whole rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tablespoon pure maple syrup (or honey)
1 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

Directions

Prepare the zucchini by shredding it with a box grater. Lightly blot with a clean kitchen towel or paper towel to remove excess moisture. Measure out 1 cup of lightly blotted zucchini and set aside.
Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
Cream butter and sugars: Using a hand or stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes.
Add wet ingredients: Add the egg and mix on high speed for 1 minute until well combined. Scrape down the sides of the bowl as needed. Add the maple syrup and vanilla extract, mixing on high until fully incorporated.
Combine wet and dry: Reduce the mixer to low speed and slowly add the dry ingredients to the wet mixture until just combined. Add the zucchini and mix on low until evenly incorporated. Mix in the chocolate chips until distributed.
Chill the dough: Cover and refrigerate the dough for at least 2 hours (and up to 4 days). This step is essential to prevent the cookies from spreading too much while baking.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop and bake: Use about 1.5 tablespoons of dough per cookie and place onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly browned. The centers will still look soft.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: Makes about 24 cookies
Prep time: 15 minutes
Chill time: 2 hours
Cook time: 12–14 minutes
Total time: About 2 hours 30 minutes

Variations

Add nuts: Mix in chopped walnuts or pecans for a crunchy texture.
Use white chocolate chips instead of semi-sweet for a sweeter flavor.
Make it vegan: Use a vegan butter substitute, a flax egg, and dairy-free chocolate chips.
Add dried fruit: Raisins or dried cranberries can be added for a chewy, tart contrast.
Spice it up: Increase the cinnamon or add a pinch of nutmeg or allspice for a warmer flavor profile.
Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour and ensure the oats are certified gluten-free.
Lower sugar version: Reduce the sugar slightly or use a sugar substitute, though texture may vary.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven feel.
Cookie dough can also be frozen: scoop into portions and freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes to the bake time.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Quick oats can be used, but the texture will be slightly different — softer and less chewy.

Do I have to chill the dough?

Yes, chilling is necessary. It prevents the cookies from spreading too much and helps the flavors develop.

Can I taste the zucchini in the cookies?

Not really. The zucchini adds moisture but has a very mild flavor that’s almost undetectable.

Can I make these cookies dairy-free?

Yes, use a dairy-free butter substitute and dairy-free chocolate chips to make them dairy-free.

How do I shred zucchini for cookies?

Use the fine side of a box grater. After shredding, lightly blot the zucchini to remove excess moisture.

Can I double the recipe?

Absolutely. Simply double all the ingredients. You may need to bake in batches depending on your oven size.

Why are my cookies spreading too much?

This usually means the dough wasn’t chilled long enough or the zucchini wasn’t blotted properly.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Can I make the dough ahead of time?

Yes, you can make the dough up to 4 days in advance and keep it chilled until ready to bake.

Can I reduce the amount of sugar?

Yes, but reducing the sugar too much can affect the texture and spread of the cookies.

Conclusion

Zucchini Oatmeal Chocolate Chip Cookies are the perfect fusion of wholesome and indulgent. With their chewy texture, rich chocolate flavor, and hidden veggie goodness, they’re a cookie you can feel good about sharing — or keeping all to yourself. Whether you’re looking to use up extra zucchini or just want a unique spin on a classic treat, these cookies deliver every time.