If you’re looking for an irresistible treat that sneaks a little green goodness into your dessert, look no further than these Zucchini Oat Chocolate Chip Cookies. Their soft, chewy centers are dotted with melty chocolate chips, a hint of cinnamon, and the fresh, almost magical moisture that only shredded zucchini can bring. These are the cookies you make when you want to celebrate summer’s bounty, use up that one odd zucchini rolling around in your fridge, or simply indulge in something both homey and just a tad wholesome. This is a recipe I reach for again and again, and I’m genuinely excited to share it with you!
Ingredients You’ll Need
One of the very best things about Zucchini Oat Chocolate Chip Cookies is that each ingredient plays a starring role — nothing here is a bystander! The oats add chewiness, the zucchini keeps things super moist without ever tasting “veggie,” and the combination of sugars gives these cookies the perfect balance of sweetness and color.
- Zucchini (1 cup, finely shredded, excess moisture squeezed out): Adds moisture and subtle flavor without making the cookies soggy, and is the sneaky star of the show.
- Rolled oats (1 cup): Brings chewiness and a rustic texture that pairs so well with chocolate.
- All-purpose flour (1 cup): Provides structure so your cookies hold their delightful shape.
- Baking soda (1/2 teaspoon): Lifts the cookies and helps keep them soft.
- Cinnamon (1/2 teaspoon): Infuses a warm, bakery-style note that makes these unforgettable.
- Salt (1/4 teaspoon): Balances sweetness and deepens the cookie’s flavors.
- Unsalted butter (1/2 cup, softened): The secret to a rich, tender crumb.
- Brown sugar (1/2 cup): Adds moisture and a lovely caramel flavor.
- Granulated sugar (1/4 cup): Gives structure and helps achieve those golden edges.
- Egg (1 large): Binds the dough together and helps with lift.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a fragrant touch.
- Semisweet chocolate chips (1 cup): For those luscious, gooey pockets of chocolate in every bite.
How to Make Zucchini Oat Chocolate Chip Cookies
Step 1: Preheat and Prepare Your Baking Sheet
Set your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Getting this all ready before you mix means the cookie dough can go straight from bowl to bake — and you’ve got less fuss when it’s time to scoop!
Step 2: Mix Your Dry Ingredients
Grab a medium bowl and whisk together your rolled oats, all-purpose flour, baking soda, cinnamon, and salt. This quick step ensures your leavening and spice are perfectly distributed, so every cookie bakes up evenly with that delectable chew and golden hue.
Step 3: Cream the Butter and Sugars
In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This “creaming” step traps air for a soft, tender cookie, and blending the two types of sugar is what gives these Zucchini Oat Chocolate Chip Cookies their irresistible, slightly caramelized edges.
Step 4: Add Egg, Vanilla, and Zucchini
Beat in the egg and vanilla extract to your creamed butter and sugar mixture until well incorporated. Next, fold in your shredded zucchini. Remember to squeeze out excess liquid from the zucchini — this keeps your cookies chewy and not too cakey!
Step 5: Combine and Add Chocolate Chips
Gradually stir the dry ingredient mixture into the wet ingredients until just combined. The dough will look slightly shaggy; that’s perfect! Gently fold in the chocolate chips for those glorious, melty surprises in every bite of your Zucchini Oat Chocolate Chip Cookies.
Step 6: Scoop and Bake
Drop tablespoon-sized mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes, keeping an eye out for golden edges and set centers. If you love chewy cookies, pull them when they still look a hair underdone — they’ll finish setting on the sheet.
Step 7: Cool and Enjoy
Let the cookies cool right on the baking sheet for a couple minutes before transferring to a wire rack. This little rest makes the bottoms extra delicious. Once they’re cool enough to handle (or, if you’re like me, a little before!), help yourself to these warm Zucchini Oat Chocolate Chip Cookies and get ready for pure happiness.
How to Serve Zucchini Oat Chocolate Chip Cookies
Garnishes
A light sprinkle of sea salt across the tops just as the cookies come out of the oven is a game changer — it brings out the flavor of the chocolate and balances out the sweetness. For a beautiful touch, add a few extra chocolate chips on top before baking so your Zucchini Oat Chocolate Chip Cookies look bakery-worthy on your platter.
Side Dishes
Pair these cookies with a cold glass of milk for the classic experience, or serve alongside a mug of coffee or hot chocolate for an afternoon pick-me-up. They also shine next to a bowl of vanilla ice cream as a fun dessert duo that merges warm and cold, creamy and chewy.
Creative Ways to Present
Package Zucchini Oat Chocolate Chip Cookies in little bakery bags with a handwritten note for a delightful homemade gift, or stack them in a glass cookie jar on your counter for grab-and-go snacking. For parties, pile them high on a rustic wooden board and mix in some fresh berries for a pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
Let your cookies cool completely, then store them in an airtight container at room temperature. They’ll keep beautifully for 3 to 4 days, maintaining their soft, chewy texture. Slide a piece of parchment between layers if you’re stacking, to keep the chocolate chips from sticking together.
Freezing
Zucchini Oat Chocolate Chip Cookies are made for your freezer! Once fully cooled, place them in a freezer bag or airtight container, separating layers with parchment. They’ll stay fresh for up to 2 months. You can also freeze scooped, unbaked cookie dough; just bake from frozen, adding a couple extra minutes.
Reheating
To bring that fresh-from-the-oven magic back, simply pop a cookie in the microwave for about 10 seconds, or reheat a few in a 300°F oven for 3 to 5 minutes. This little warmth makes the chocolate chips melty again, and trust me, it’s just as dreamy as day one.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can substitute quick oats, but rolled oats provide a chewier bite and more rustic texture. If you use quick oats, expect a slightly softer cookie, but you’ll still get all the great flavors packed into these Zucchini Oat Chocolate Chip Cookies.
Do I have to peel the zucchini?
No need! The zucchini skin is thin and virtually disappears once baked, so you’ll barely notice it’s there. In fact, those little green flecks add a lovely touch of color to your cookies and make these treats feel extra wholesome.
What if I want to make these gluten-free?
Swap in your favorite all-purpose gluten-free flour blend for the regular flour and make sure your oats are certified gluten-free. The taste and texture will still be deliciously close to the original, so you can share Zucchini Oat Chocolate Chip Cookies with more friends and family!
Can I use a different type Dessert
Absolutely! While semisweet chocolate chips are classic, feel free to play with dark, milk, or even white chocolate chips, or a mix for variety. Chopped chocolate or mini chips both work too — each offers a unique spin that keeps every batch exciting.
How do I keep the cookies from getting too cakey?
The trick is to squeeze as much moisture as you can out of the shredded zucchini before adding it to the batter. This keeps the dough at the right consistency and ensures you get chewy, not cakey, Zucchini Oat Chocolate Chip Cookies every time.
Final Thoughts
If you’re searching for a cookie that’s a little bit comforting, a little bit clever, and completely delicious, these Zucchini Oat Chocolate Chip Cookies will become a fast favorite. Give the recipe a try and let them bring a smile — and maybe a hint of summer — into your kitchen, one soft, chocolate-studded bite at a time!
Print
Zucchini Oat Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Oat Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, incorporating the goodness of zucchini and oats for added texture and flavor. Perfectly chewy with melty chocolate chips in every bite, these cookies are a great way to sneak in some veggies while indulging in a sweet treat.
Ingredients
Wet Ingredients:
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Additions:
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Cream wet ingredients: In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Combine: Stir in the shredded zucchini, then gradually mix in the dry ingredients. Fold in the chocolate chips.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool: Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the pan.
- These cookies freeze well and are a great way to use up extra zucchini.
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