These chocolate chip zucchini cookies made with oatmeal are soft and chewy with crisp edges, warm vanilla and cinnamon notes, and plenty of chocolate in every bite. They’re simple to make using freshly shredded zucchini—no chilling required—and they might just be the best zucchini cookies you’ll ever try.
If you’re searching for the best zucchini cookies recipe, this one delivers. The cookies are well spiced, studded with chocolate chips (or your choice of mix-ins), and make a delicious way to add vegetables to dessert. They bake up like bakery-style oatmeal chocolate chip cookies with shredded zucchini folded into the dough.
Why You’ll Love These Zucchini Chocolate Chip Cookies
- Soft and chewy centers with perfectly crisp edges.
- No chilling required—quick and easy.
- A great way to use zucchini from your garden or market.
- Ready in under 30 minutes.
See what a reader says:
I couldn’t review this fast enough! These are AMAZING and delicious!!! I cannot say enough good things. (Eating them warm is heaven…)
– Danielle
Ingredients & Substitutions
- All-purpose flour — swap a gluten-free all-purpose blend to make these gluten-free.
- Salted butter — unsalted works fine; adjust salt as needed.
- Oats — old-fashioned (rolled) oats give the best chewy texture; quick oats will change the texture.
- Brown sugar — light brown sugar is used here; dark brown adds a deeper molasses flavor.
- Granulated sugar — regular white or organic cane sugar both work.
- Sea salt — if using iodized salt, reduce the amount slightly.
- Chocolate chips — optional but recommended; substitute with 1 cup of other mix-ins such as white chocolate, cinnamon chips, dried fruit, or nuts.
How to Make Zucchini Cookies
Below is a straightforward, step-by-step method to make these oatmeal zucchini cookies.
How to Shred Zucchini
Use a box grater to shred zucchini on the larger holes for thicker pieces, or the finer side if you prefer smaller shreds. There’s no need to peel the zucchini—the skin helps it hold together during baking.
After shredding, squeeze out as much water as possible. Place the shredded zucchini in a thin tea towel or heavy-duty paper towel and wring it out. Removing excess moisture is essential to ensure chewy, not cakey, cookies.
In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a mixer or large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy (about 1 minute).
Add the egg and vanilla, beating until incorporated and the mixture is lighter in color (about 30–60 seconds).
Mix in the dry ingredients on low speed until just combined, then slowly add the oats and mix until evenly distributed. Fold in the squeezed zucchini and chocolate chips until incorporated.
If you prefer other mix-ins, you can swap the chocolate chips for 1 cup total of things like white chocolate chips, raisins, dried fruit, cinnamon chips, or chopped nuts.
Bake
Use a 1½ to 2 tablespoon cookie scoop to portion the dough. Roll into balls and place on prepared baking sheets about 1½ inches apart.
Bake in a preheated 375°F (190°C) oven for 10–12 minutes, until the tops are just set. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Freeze Cookie Dough
To bake later, freeze scooped and rolled dough balls on a baking sheet until firm (1–2 hours). Transfer to an airtight, freezer-safe container and store up to 2 months. Thaw to room temperature before baking according to the recipe.
How to Store
Store these oatmeal zucchini cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 1 month.
Zucchini Cookies Recipe FAQs
Answers to common questions about these cookies:
Yes. Thaw frozen shredded zucchini in a colander to drain excess water, then squeeze it dry in a towel before using.
Place shredded zucchini in a tea towel or heavy paper towel, fold and wring firmly until the excess moisture is expelled.
No need—wash and trim the ends and shred with the skin on.
No. Old-fashioned (rolled) oats are larger and give a chewier texture; quick oats are smaller and will make a softer, slightly cakier cookie.
Cakey cookies usually mean there was too much moisture—make sure you squeeze out the shredded zucchini thoroughly.
More Zucchini Recipes
If you enjoy baking with zucchini, try other recipes like chocolate zucchini cake, zucchini bread, brownies, bars, and muffins.
- Chocolate Zucchini Cake
- The best Zucchini Bread
- Zucchini Brownies
- Zucchini Bars
- Moist Zucchini Cake with Cream Cheese Frosting
If you make and enjoy this recipe, please leave a comment and rating. I love seeing your photos—tag your creations and share how they turned out.