Chocolate Oatmeal Zucchini Cookies combine a chocolate cookie with an oatmeal one with some fresh zucchini added in! The oats and zucchini give these cookies the best texture, and they’re not overly sweet. They make a great snack cookie after school or tuck them in lunch boxes for a special treat.
During the summer, I am looking for all the ways to use up the zucchini we grow in our garden. At the beginning of the season, we’re all excited to grow them, but by the end, I’m ready to put an end to our zucchini harvest. They grow like weeds!
So, yes, I am all about the zucchini recipes. Especially zucchini dessert recipes because why sauté them when you can grate them up and add them to all the sweet treats? It’s my favorite way to use them, and these chocolate zucchini cookies are a new favorite.
I love zucchini bread and muffins, but zucchini cookies recipes are a good option to switch things up.
Why You’ll Love These Cookies
These are full of chocolate flavor and the base cookie isn’t too sweet, which is why I added a hefty dose of chocolate chips!
They have a great texture, too. The zucchini adds a lot of moisture and the oatmeal gives them a little bit of a chew.
These zucchini chocolate oatmeal cookies are great plain, but you can also add some mix-ins if you want to switch them up. They’re also freezer-friendly!
- Butter and Vegetable Oil: This recipe uses a combination of unsalted butter and oil. The butter gives flavor and the oil keeps them soft.
- Sugar: I love using both brown sugar and granulated sugar in cookie recipes.
- Egg: For structure
- Vanilla: For flavor
- Flour: Use all-purpose flour and be sure to measure it correctly.
- Baking soda: Helps the cookies be soft and chewy and helps them spread a bit.
- Cinnamon: For flavor, oatmeal cookies aren’t complete without it!
- Cocoa Powder: The chocolate of the cookie is cocoa powder, use unsweetened natural cocoa.
- Quick Oats: I prefer using quick cook oats in cookies, and if you don’t have any you can make your own quick oats from old fashioned!
- Shredded Zucchini: The most important part – uses up the zucchini and adds moisture to the cookie. The kids will love them regardless!
How to Make Chocolate Zucchini Cookies
1. Dry Ingredients: Whisk the flour, baking soda, cinnamon, and cocoa in a medium-sized mixing bowl.
2. Mix: In a large bowl (or stand mixer with a paddle attachment), cream the butter, oil, and both kinds of sugar. Lower the speed and mix in the egg and vanilla until combined.
3. Zucchini: Slowly add the flour to the wet ingredients. Add the oats, and then add the shredded zucchini. Mix until the dough is combined.
4. Scoop and Bake: Use a two-tablespoon cookie scoop to drop the dough onto prepared cookie sheets. Bake the cookies at 350°F for 11 to 14 minutes or until the tops of the cookies are no longer wet.
5. Leave the cookies on the sheets for 10 minutes before removing them.
This is a great cookie recipe to add things to. Don’t get me wrong, zucchini oatmeal cookies are great as is, but sometimes it’s fun to add some mix-ins – here are some ideas!
- Make oatmeal zucchini cookies with raisins mixed in
- Or add some nuts like chopped walnuts, almonds, or macadamia nuts
- Turn them from zucchini chocolate chip cookies to m&m cookies!
Do you have some zucchini in the fridge right now? If you’re like me, you probably do, so make a batch of these chocolate oatmeal zucchini cookies to use it all up! You won’t even know it’s in the cookies – all you get is a soft chocolate oatmeal cookie. It’s the best way to get your veggies.
The best way to shred it is with a box grater using the large holes.
Nope! Just shred and mix it into the dough.
Frozen zucchini has a lot more moisture when it’s thawed, so you will need to squeeze the water out before adding the zucchini to the dough.
Yes, they freeze great! Cool them completely, and then freeze them in a freezer bag or container for up to three months.
More Zucchini Baking Recipes You’ll Love
- ½ cup (113g) unsalted butter
- ¼ cup (59ml) vegetable oil
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup (124g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ cup (20g) unsweetened cocoa powder
- 3 cups (240g) quick oats
- 1 cup (about 102g) shredded zucchini (about 1 small)
- 1 cup (170g) chocolate chips
Preheat oven to 350°. Line two cookie sheets with parchment paper (or spray them with nonstick cooking spray).
In a medium bowl, whisk together flour, baking soda, cinnamon, and cocoa. Set aside.
In the bowl of an electric mixer with the paddle attachment, cream butter, oil, and sugars. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.
Add oats and mix on low speed. Continue mixing on low speed and add zucchini. Mix until well combined. Stir in chocolate chips.
Scoop uniform balls onto cookie sheets. (I used a 2 tablespoon cookie scoop.) Bake 11-14 minutes until center of cookie no longer looks wet. Cool 10 minutes on cookie sheets before removing.
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Use up that zucchini to make chocolate zucchini cookies! Oatmeal Zucchini Cookies with chocolate chips are the perfect soft and chewy cookie recipe – everyone loves these!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: June 3, 2021