Zucchini Oatmeal Chocolate Chip Cookies


Every summer we all see an abundance of zucchini recipes everywhere. Zucchini is very versatile with a simple mellow flavor so it can go in just about anything. So, why not add to cookies? You may think, oh no that’s taking it too far, but these taste just like zucchini cake or zucchini bread rather in cookie form.

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

I’d say this is definitely one of the best uses I could ever think of for zucchini. Saute it, bake it or fry it – yes that’s always good.

Put it in soup or toss it in as part of the main dish and yeah that’s quite delicious, but add it to cookies along with sweet cinnamon, chewy oats, crunchy pecans and a fair amount of chocolate chips and you get something totally irresistible.

Something just like what Grandma would have made. Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best!

Try these Zucchini Oat Chocolate Chip Cookies soon, everyone will love them!


Zucchini Oat Chocolate Chip Cookies | Cooking Classy

Zucchini Oat Chocolate Chip Cookies | Cooking ClassyZucchini Oat Chocolate Chip Cookies | Cooking Classy

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Zucchini Oatmeal Chocolate Chip Cookies

4.42 from 12 votes

Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best!

Servings: 24 cookies
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes


  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnuts
  • 1 2/3 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
  3. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  6. Recipe Source: adapted with slight changes from Nestle
Nutrition Facts
Zucchini Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 203 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 56mg2%
Potassium 131mg4%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 150IU3%
Vitamin C 1.4mg2%
Calcium 20mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: oatmeal cookies, Zucchini Cookies
Calories: 203 kcal
Author: Jaclyn
Zucchini Oat Chocolate Chip Cookies | Cooking Classy


  • Deanna Wolowitz: Made these last night and brought them into work. Everyone LOVED them! So soft and moist and delicious!! Thank you! August 20, 2014 at 11:43am Reply

    • Jaclyn: Thanks for your review Deanna! I’m glad everyone loved them! August 20, 2014 at 5:14pm Reply

  • Taryn: These are so delicious! All I had on hand were old fashioned oats so I used them and the batter was a litte thin. I added unsweetened coconut flakes to thickin up the batter. It was a perfect substitute! So good! Thanks for the recipe August 18, 2014 at 8:58pm Reply

    • Jaclyn: I’m so glad they turned out for you with the coconut addition, sounds delish! Thanks for your comment Taryn! August 18, 2014 at 10:03pm Reply

  • Tina: This recipe is a keeper! They came out soft and cake-like. Loved by all those that tried them. August 18, 2014 at 5:00am Reply

    • Jaclyn: I’m glad everyone enjoyed them Tina! Thanks for coming back to leave a comment! August 18, 2014 at 10:10pm Reply

  • June: These turned out great! I used steel cut quick oats and cocoa nibs because it was what I had on hand, the results were awesome! August 16, 2014 at 7:59pm Reply

    • Jaclyn: I’m so glad you liked them June! August 17, 2014 at 9:45am Reply

  • Tonya: How would you suggest I add in some ground flaxseed for extra nutrition? August 14, 2014 at 5:18pm Reply

    • Jaclyn: I can’t say the ratios you’d have to adjust for sure since I haven’t tried yet, I think you’d have to reduce the butter a bit in the recipe depending on how much you are adding. August 14, 2014 at 9:13pm Reply

      • Tonya: I added a 1/4 cup of ground flaxseed to the flour mixture and they turned out amazing! My family loves them! August 17, 2014 at 10:13am Reply

        • Jaclyn: I’m glad adding flax worked! I’m so glad your family liked them! August 17, 2014 at 2:37pm Reply

          • TI ya: Just made these again and we love them, but I’m curious of the calories in each if you know? May 12, 2015 at 7:04am

    • Tabitha: Instead of an egg, I used a “Flax Egg” – using 1 tbsp of ground flax and 3 tbsp of water. Perfect! Adding more flax should not be an issue, I do it often in many recipes. September 9, 2016 at 2:19pm Reply

      • Valerie Peery: Good idea. June 17, 2019 at 9:06pm Reply

  • ashley: Would traditional oats work too? August 13, 2014 at 4:27pm Reply

    • Jaclyn: I wouldn’t recommend them because the cookies would spread more but you could try buzzing them in the food processor for a bit to grind them up if that’s all you have and that should work better. August 13, 2014 at 9:08pm Reply

  • Jenn: Mmm, i cannot wait to try these!!! Delicious! Love the simple healthy recipes too! August 13, 2014 at 12:52am Reply

  • Ana: These are really good! I just have a question on whether they should be soft or if I undercooked them a little. I am notorious for having over-crunchy cookies. Just wondering on the desired texture I should be aiming for. August 12, 2014 at 5:50pm Reply

    • Jaclyn: These should definitely be soft and moist :). August 12, 2014 at 7:29pm Reply

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