Rich, chewy, and full of hidden veggie goodness, these Zucchini Oat Chocolate Chip Cookies absolutely redefine what it means to bake with zucchini. Imagine all your favorite cookie qualities — gooey chocolate chips, nutty oats, and warm hints of cinnamon — but with a tender crumb and incredible moistness courtesy of fresh zucchini. These cookies are the ultimate sneaky treat, perfect for pleasing kids and adults alike, and a delicious way to use up summer’s bounty. Trust me, after one bite, you’ll see why Zucchini Oat Chocolate Chip Cookies deserve a permanent spot in your baking rotation!
Ingredients You’ll Need
The beauty of Zucchini Oat Chocolate Chip Cookies is how each simple ingredient plays a star role, lending flavor, texture, and just the right amount of sweetness. Here’s what makes these cookies truly special.
- Unsalted butter (1/2 cup, softened): Gives the cookies richness and a classic homemade flavor.
- Brown sugar (1/2 cup): Adds moisture and a subtle caramel undertone for that chewiness we all love.
- Granulated sugar (1/4 cup): Balances sweetness and helps achieve a golden color.
- Large egg (1): Binds everything together and makes the cookies tender.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic depth to the dough.
- Finely shredded zucchini (1 cup, squeezed dry): The secret weapon for moisture without overpowering flavor — squeeze well for best texture.
- All-purpose flour (1 cup): Provides structure to the cookies so they hold their shape.
- Baking soda (1/2 teaspoon): Ensures just the right amount of spread and lift.
- Cinnamon (1/2 teaspoon): Brings a subtle warmth that’s perfect with oats and chocolate.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Old-fashioned oats (1 1/2 cups): Create a hearty, chewy texture and that rustic bakery feel.
- Semisweet chocolate chips (3/4 cup): Pools of melt-in-your-mouth chocolate in every bite.
How to Make Zucchini Oat Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start off right by preheating your oven to 350°F, setting the stage for perfectly baked cookies. Line your baking sheet with parchment paper — this prevents sticking, ensures even baking, and makes cleanup a breeze. Don’t skip this step, especially since the zucchini keeps these cookies extra moist!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until the blend is light in color and fluffy in texture. This process not only adds air to the dough for a softer cookie, but also helps dissolve the sugars for a smoother bite.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat the mixture until it’s completely smooth and the egg is fully incorporated. The dough should look creamy and slightly glossy — just begging for the zucchini to join the party!
Step 4: Fold in the Zucchini
Gently stir in your cup of finely shredded, well-squeezed zucchini. The zucchini should be remarkably dry after pressing with a towel, which is key for keeping your Zucchini Oat Chocolate Chip Cookies from turning soggy. The green flecks disappear once baked, but their magic remains.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening and spice so every bite delivers that perfect flavor. Gradually add the dry mixture to your wet ingredients, mixing patiently until just combined.
Step 6: Add Oats and Chocolate Chips
Now for the best part — stir in the old-fashioned oats and chocolate chips! These create the hearty chew and melty chocolate pockets that make Zucchini Oat Chocolate Chip Cookies unforgettable. If you feel adventurous, toss in a handful of chopped nuts or dried cranberries for bonus flavor and crunch.
Step 7: Shape the Cookies
Using a rounded tablespoon or a cookie scoop, drop your dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slightly flatten the mounds if you prefer a chewier texture, or leave them domed for a pillowy finish.
Step 8: Bake to Golden Perfection
Slide the tray into your hot oven and bake for 10–12 minutes. Keep a close eye near the end — you want the edges golden and the centers just set. They’ll firm up more as they cool, so don’t worry if they seem slightly soft in the middle.
Step 9: Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest helps them set and develop their perfect texture. Try to resist sneaking one warm from the rack (it’s hard — I know!), because that first gooey bite with melty chocolate and tender crumb is pure bliss.
How to Serve Zucchini Oat Chocolate Chip Cookies
Garnishes
For a pretty finish, sprinkle a pinch of flaky sea salt or even a few extra mini chocolate chips on top of your freshly baked cookies. A little dusting of powdered sugar can add a whimsical touch, especially if you’re serving these at brunch or for a special occasion.
Side Dishes
Pairing Zucchini Oat Chocolate Chip Cookies with a tall glass of cold milk is a timeless classic for a reason. They’re also fabulous alongside a warm mug of coffee or tea. If you want something refreshing, offer a plate with fresh berries — their tartness pairs beautifully with the sweet, soft cookies.
Creative Ways to Present
Get playful by making cookie sandwiches: spread a little vanilla or chocolate ice cream between two cookies for an irresistible treat. Or, arrange an assortment of Zucchini Oat Chocolate Chip Cookies on a platter with other homemade goodies for a colorful dessert buffet at parties and potlucks.
Make Ahead and Storage
Storing Leftovers
Keep extra cookies in an airtight container at room temperature for up to three days. Place parchment or wax paper between layers to keep them from sticking together — and to preserve their irresistible chewiness.
Freezing
If you want to save some for later (or prep ahead for surprise guests), freeze baked Zucchini Oat Chocolate Chip Cookies in a single layer before transferring to a zip-top freezer bag. They keep beautifully for up to three months. You can also freeze the unbaked dough balls and bake straight from the freezer — just add an extra minute or two to the bake time.
Reheating
Recreate that straight-from-the-oven warmth by popping a cookie in the microwave for about 8–10 seconds. Or, if you’re reheating several, warm them in a 300°F oven for about 5 minutes. Enjoy that melty chocolate all over again!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give your Zucchini Oat Chocolate Chip Cookies a nutty, wholesome flavor and a touch more texture. Substitute up to half (or all, if you like heartier cookies) for the all-purpose flour, but be aware they might be just a tad more dense.
How do I prevent soggy cookies when baking with zucchini?
The key is squeezing out as much moisture as possible from your shredded zucchini. Use a clean kitchen towel or several layers of paper towels and press firmly. You’ll be amazed how much liquid comes out! If you skip this, the cookies can turn out cakey or overly soft.
Can I make these cookies dairy free?
Definitely! Use a plant-based butter substitute and choose dairy-free chocolate chips. The rest of the ingredients are already naturally dairy free, making it easy for everyone to enjoy Zucchini Oat Chocolate Chip Cookies.
Are these cookies kid-friendly?
100%! The veggies are hidden (green flecks melt away when baked), and the cookies are sweet, chewy, and packed with chocolate chips. Even picky eaters are unlikely to notice the zucchini, and you’ll love sneaking some extra veggies into snack time.
What mix-ins go well with this recipe?
Chopped walnuts, pecans, or dried cranberries are my top picks for boosted texture and flavor. A spoonful of shredded coconut would also be fantastic. The base cookie dough for Zucchini Oat Chocolate Chip Cookies is sturdy enough to handle all sorts of tasty additions!
Final Thoughts
If you’ve never baked with zucchini before, let these Zucchini Oat Chocolate Chip Cookies be your new obsession. Each batch brings cozy comfort and a little veggie magic to your cookie jar. Give them a try this week — I promise you’ll savor every delicious bite!
Print
Zucchini Oat Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Zucchini Oat Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, with the added goodness of zucchini and oats. They are soft, chewy, and packed with flavor, making them a perfect treat for any time of day.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (squeezed dry)
Additional:
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. Stir in the shredded zucchini.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture.
- Add Oats and Chocolate Chips: Stir in oats and chocolate chips until evenly combined.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes or until lightly golden. Cool before serving.
Notes
- Remember to squeeze excess moisture from zucchini to avoid soggy cookies.
- Feel free to add nuts or dried cranberries for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
