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Zucchini Chocolate Chip Cookies — Chewy Oat Cookies That Use Fresh Zucchini Pinterest recipe pin

Reliable Zucchini Cookies with Oats and Chocolate Chips

Moist, lightly sweet zucchini cookies made with rolled oats and a brief chill for snackable, lunchbox-friendly treats with tender centers and golden edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 53 minutes
Servings: 18 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 10 ounces, grated
  • 1/2 cup 1 stick salted butter, softened
  • 2/3 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup rolled oats old-fashioned
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup semisweet chocolate chips
  • Optional: 1/2 cup chopped toasted pecans optional

Equipment

  • 1 Large mixing bowl
  • 1 Baking sheet lined with parchment or silicone mat
  • 1 Box grater or food processor with shredding disk
  • 1 Wire cooling rack

Method
 

Prepare the zucchini
  1. Trim ends and grate zucchini on the large holes of a box grater; place grated zucchini in a clean towel or fine sieve and press gently to remove about one-third of the surface liquid, then set aside for 5 minutes.
Make the dough
  1. Preheat oven to 350°F and line a baking sheet with parchment; in a large bowl cream the softened butter and brown sugar until smooth, then beat in the egg and vanilla until combined.
  2. Whisk together flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a separate bowl, then fold the dry mix into the butter mixture until just combined.
  3. Fold the drained grated zucchini and chocolate chips (and nuts if using) into the dough.
Chill and shape
  1. Cover and chill the dough for 20–30 minutes to firm the butter and hydrate the oats; scoop 1.5-tablespoon mounds onto the lined baking sheet about 2 inches apart and lightly press tops if desired.
Bake
  1. Bake at 350°F for 11–13 minutes until edges are set and lightly golden but centers still look soft; let cookies rest on the pan 5 minutes before transferring to a wire rack to cool completely.

Notes

Press the zucchini only gently—removing too much moisture makes dry cookies. If dough seems very wet after adding zucchini, add 1 tablespoon flour at a time. Chilling the dough 20–30 minutes prevents excess spreading; if using frozen zucchini, thaw and drain completely and plan to add 1 tablespoon extra flour.