If you’re searching for a luscious twist on classic cookies that sneaks in a bit of veggie goodness, you’ll absolutely fall for these Zucchini Oat Chocolate Chip Cookies. Imagine a cookie that’s golden at the edges, chewy in the middle, dotted with silky chocolate chips, and flecked with sweet, tender shreds of zucchini that keep every bite incredibly moist. Hearty oats and a dash of cinnamon round things out with homey comfort, making this recipe a truly delightful way to use up late-summer zucchini or simply treat yourself any time of the year.
Ingredients You’ll Need
Every ingredient for Zucchini Oat Chocolate Chip Cookies plays a starring role, bringing something special to this irresistible batch. From creamy butter to crunchy oats and that pop of chocolate, each part builds the perfect bite. Here’s what you’ll need, plus my favorite tips for getting the best texture and flavor each time.
- Unsalted butter (1 cup, softened): Gives these cookies their tender crumb and rich flavor. Soften your butter at room temperature for best results.
- Brown sugar (3/4 cup, packed): Adds warmth, moisture, and a subtle hint of caramel.
- Granulated sugar (1/2 cup): Lends classic sweetness and helps those edges crisp up slightly.
- Large eggs (2): Bind everything together and create that chewy texture.
- Vanilla extract (2 teaspoons): Adds an irresistible aroma and rounds out all the flavors.
- All-purpose flour (2 cups): Provides the right amount of structure, ensuring a soft-but-sturdy cookie base.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to stay fluffy.
- Baking powder (1/2 teaspoon): Works with the baking soda for an evenly pillowy bite.
- Salt (1/2 teaspoon): Balances the sweetness and heightens every other flavor.
- Ground cinnamon (1 teaspoon): Adds warmth and depth—don’t skip it!
- Old-fashioned rolled oats (2 cups): Provide hearty chew and classic cookie texture.
- Shredded zucchini (1 1/2 cups, excess moisture squeezed out): Sneaks in vegetables and keeps things extra moist. Pat the zucchini dry for best results.
- Semisweet chocolate chips (1 1/2 cups): The star of the show—go generous for gooey pools of chocolate in every bite.
- Optional: Chopped walnuts or pecans (1/2 cup): Adds delightful crunch and nutty richness if you’re a fan of nuts in your cookies.
How to Make Zucchini Oat Chocolate Chip Cookies
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly from the start. Line two baking sheets with parchment paper—this not only makes cleanup a breeze but also helps the cookies bake up with beautifully golden bottoms.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This incorporates air and gives your Zucchini Oat Chocolate Chip Cookies that cloud-like, tender chew. Don’t rush—spend a good few minutes here!
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. Each ingredient added here helps bind the cookie dough and adds depth of flavor. The vanilla, in particular, makes your kitchen smell like heaven.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This simple step guarantees the leavening agents and spices are evenly distributed, so each cookie bakes up fluffy and flavorful.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the flour mixture to the butter-egg mixture, stirring or mixing on low speed. Take it slow—this helps avoid overmixing, so your cookies stay soft rather than tough.
Step 6: Fold in Oats, Zucchini, and Chocolate Chips
Stir in the rolled oats, then gently fold in the shredded and well-drained zucchini, semisweet chocolate chips, and nuts if you’re using them. You’re looking for an even distribution so every single bite delivers those signature Zucchini Oat Chocolate Chip Cookies flavors!
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to give them room to spread. Bake for 10–12 minutes until the edges are golden brown and the centers are just set—don’t overbake, or you’ll lose that dreamy, soft texture!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for five minutes (this helps them firm up), then transfer to a wire rack to cool completely. Now comes the hardest part—trying not to eat them all before they’re cool!
How to Serve Zucchini Oat Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt on top while the cookies are still warm brings out the chocolate flavor and adds a tantalizing gourmet finish. You could also drizzle a bit of melted chocolate or dust with powdered sugar for an extra special touch.
Side Dishes
These cookies are heavenly with a glass of cold milk, a hot mug of coffee, or even sandwiched with a scoop of vanilla ice cream for a decadent treat. Serve alongside fresh berries or a fruit salad for a balanced, colorful dessert spread.
Creative Ways to Present
Turn them into cookie sandwiches with a swirl of cream cheese frosting or, for parties, stack Zucchini Oat Chocolate Chip Cookies on a tiered stand for a bakery-style display. Wrap a few up in twine for a sweet homemade gift any friend will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Zucchini Oat Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. Thanks to the zucchini, these cookies stay soft and moist, and their flavor only gets better by the next day.
Freezing
Freeze baked cookies in a single layer until solid, then transfer to a zip-top bag or container for up to 3 months. You can also freeze unbaked dough balls and bake straight from the freezer, just adding an extra minute or two to the bake time.
Reheating
Simply rewarm cookies in a 300°F (150°C) oven for 2–3 minutes or pop one in the microwave for about 10 seconds to revive that cozy, fresh-baked taste and soften the chocolate chips for maximum gooey goodness.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats give the best chewy texture. Quick oats can work in a pinch, but your Zucchini Oat Chocolate Chip Cookies may turn out a bit softer and less hearty.
Do I need to peel the zucchini?
No need! The green flecks in the cookies are part of their charm, and the peel is tender once baked. Just be sure to squeeze out excess water so your dough isn’t too wet.
Can I make these gluten-free?
Yes—swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Make sure your oats are certified gluten-free, and you’re good to go.
Why did my cookies turn out cakey?
If the zucchini wasn’t squeezed dry or the flour was overmeasured, the dough can become too wet, resulting in a cake-like texture. Patting zucchini dry and measuring flour carefully helps keep cookies chewy.
Can I reduce the sugar in the recipe?
You can cut each sugar by a few tablespoons if you prefer less sweetness. Just know it may slightly change the texture, making the cookies less chewy and the edges less crisp.
Final Thoughts
I hope you’re inspired (and a little hungry!) to whip up a batch of Zucchini Oat Chocolate Chip Cookies soon. If you love cookies with hidden veggies and a soft, comforting bite, these are destined to be your new favorite—give them a try and let them bring a little extra joy to your baking routine!
Print
Zucchini Oat Chocolate Chip Cookies Recipe
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delight in these delicious Zucchini Oat Chocolate Chip Cookies that strike the perfect balance between wholesome and indulgent. Packed with oats, zucchini, and chocolate chips, these cookies are a delightful treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
- 1 1/2 cups semisweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture until combined.
- Stir in mix-ins: Stir in the oats, shredded zucchini, and chocolate chips (and nuts if using) until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10-12 minutes until golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best texture, squeeze as much moisture from the shredded zucchini as possible using a clean kitchen towel or paper towels.
- These cookies stay soft and moist for days and freeze well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
