These Zucchini Chocolate Chip Oatmeal Cookies are large and thick with golden-brown, crispy edges and soft, chewy, cake-like centers. Warm notes of cinnamon and a touch of nutmeg complement shredded zucchini, old-fashioned oats, and plenty of semi-sweet chocolate chips. No chilling is required for the dough, so they’re an easy last-minute treat for gatherings or a cozy afternoon snack.
Table of Contents
- Why You’ll Love these Zucchini Chocolate Chip Oatmeal Cookies
- Recipe Ingredients
- Substitutions
- The Best Baking Tools
- Let’s Make the Cookies!
- Cookie Recipe FAQs
- More Delicious Cookie Recipes to Try!
- Zucchini Chocolate Chip Oatmeal Cookies Recipe
Why You’ll Love these Zucchini Chocolate Chip Oatmeal Cookies
- Soft, moist, and chewy centers with crisp, golden edges.
- A hybrid of classic chocolate chip and oatmeal cookie textures.
- Great way to use extra zucchini from the garden.
- Warm spices—cinnamon and a hint of nutmeg—add depth.
- Dough can be frozen for later baking.
- Generously loaded with semi-sweet chocolate chips.
- Makes about 14 large (3–4 inch) cookies—ideal for a small crowd.
Recipe Ingredients
All ingredients needed to make these zucchini chocolate chip oatmeal cookies:
- Shredded zucchini (measured then drained)
- All-purpose flour
- Almond flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Unsalted butter
- Light brown sugar
- Granulated sugar
- One large egg
- Vanilla extract
- Old-fashioned (rolled) oats
- Semi-sweet chocolate chips
Substitutions
Almond Flour: You can replace the 1/2 cup almond flour with 1/2 cup all-purpose flour if preferred. Avoid replacing all the all-purpose flour with almond flour, which can make cookies spread too thin.
Nutmeg: The recipe uses only a small amount (1/4 teaspoon) to add subtle warmth; omit if you don’t like nutmeg.
Sugars: If desired, swap 1/2 cup light brown sugar for 1/2 cup granulated sugar or organic cane sugar. Using all light brown sugar is not recommended for texture balance.
Chocolate: Semi-sweet chips can be substituted with chocolate chunks or milk chocolate chips.
Quick-cooking oats are not recommended; use old-fashioned (rolled) oats. The recipe has not been tested with egg substitutes.
The Best Baking Tools
Recommended tools: a box grater or Microplane for shredding zucchini, measuring cups and spoons, mixing bowls, a hand mixer or stand mixer with paddle attachment, a cookie scoop (about 3.4 tablespoons for large cookies), parchment-lined baking sheets, and a cooling rack.
Let’s Make the Cookies!
Below is a concise overview of the method. Full, detailed instructions follow in the recipe block.
1. Prep and drain zucchini. Shred zucchini and remove most of the liquid with paper towels or a mesh sieve. A small amount of moisture remaining is fine.
2. Whisk dry ingredients. Combine all-purpose flour, almond flour, baking soda, salt, cinnamon, and nutmeg in a bowl until evenly blended.
3. Cream butter and sugars. Beat room-temperature unsalted butter with light brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla until combined.
4. Combine. On low speed, add the dry mixture, then fold in shredded zucchini and old-fashioned oats. Fold in chocolate chips by hand to avoid breaking them. The dough will be thick and scoopable—no refrigeration needed.
5. Scoop and bake. Use a 3.4-tablespoon scoop for 3–4 inch cookies. Place scoops 2–3 inches apart on parchment-lined sheets. Bake at 350°F for 14–16 minutes, until edges are medium golden brown and centers remain soft. For smaller cookies, bake 10–12 minutes.
Cookie Recipe FAQs
A 3.4 tablespoon scoop is recommended for the large cookies.
No—this recipe does not require chilling.
Draining prevents excess moisture from making the dough too runny and the cookies from spreading excessively. Leave a little moisture for tenderness.
No—use old-fashioned (rolled) oats for the best texture.
A medium grater or Microplane works well for shredding zucchini.
The listed amount is before draining. Measure first, then drain off most of the liquid.
Yes. Reduce bake time to 10–12 minutes and check at the earlier time because ovens vary.
Yes. Scoop onto a wax paper–lined sheet, freeze until firm, transfer to a sealed bag or container, and bake from frozen—add 1–2 minutes to the bake time.
More Delicious Cookie Recipes to Try!
Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies
Classic Peanut Butter Blossoms
Super Soft Molasses Cookies
Funfetti Butter Cookies
Zucchini Chocolate Chip Oatmeal Cookies
Ingredients
- 1 1/2 cups Shredded Zucchini, measure/weigh, then drain liquid
- 1 cup All-Purpose Flour
- 1/2 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Unsalted Butter, room temperature
- 1/2 cup Light Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 1 cup Old-fashioned Oats
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350°F and position the rack just above center. Line two baking sheets with parchment paper.
- Shred the zucchini and place it in a small bowl. Remove most of the liquid by pressing with paper towels or using a mesh sieve—leave a little moisture for tenderness.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking soda, salt, cinnamon, and nutmeg until uniform.
- Using a hand mixer or stand mixer with the paddle attachment, beat the room-temperature unsalted butter with light brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and mix until incorporated.
- On low speed, add the dry mixture, then fold in the shredded zucchini and old-fashioned oats until just combined. Fold in the chocolate chips by hand. The dough should be thick and scoopable; no refrigeration needed.
- Using a 3.4-tablespoon scoop (or similar), place 4–6 scoops per sheet, leaving 2–3 inches between each. They will spread slightly but stay thick.
- Bake 14–16 minutes, or until edges are medium golden brown and centers remain soft. For uniform round edges, gently shape cookies with a round cutter immediately after removing from the oven and press a few extra chips on top if desired.
- Cool on the baking sheets for 5–10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days. To freeze, cool completely, double-wrap, and store in a freezer-safe bag or container.
Notes
The listed amount for shredded zucchini is measured before draining. Measure or weigh first, then drain most of the excess liquid before adding to the batter.
If you use a smaller cookie scoop you’ll get more cookies—reduce baking time to 10–12 minutes and check early as ovens vary.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.