Turn your garden harvest into cookies! These Chocolate Chip Zucchini Cookies are perfectly chewy, with oats and a hint of fall spices. With plenty of semi-sweet morsels, this recipe can turn anyone into a zucchini fan.
Need a break from zucchini bread? You’ll love these Chocolate Zucchini Brownies too! Or whip up a batch of this reader favorite chocolate chip zucchini cupcake recipe!
Why This Cookie is Best
If you’ve never put zucchini in cookies before, it’s time to change that!
This recipe combines the garden harvest of late summer with the warming spices of fall, in the form of classic Oatmeal Chocolate Chip Cookies.
- Zucchini and oats make cookies soft and chewy.
- Delicious served chilled or fresh from the oven.
- Freezer friendly recipe.
- Chocolate chips baked into every delicious bite.
Pour yourself a glass of milk and get ready to enjoy some spectacular cookies.
If you love chewy zucchini cookies, today’s is perfect. You can even add raisins like we did with our oatmeal raisin cookies.
- Zucchini. This adds the perfect amount of moisture to these chewy cookies. You can use frozen shredded zucchini, just be sure to squeeze out any excess moisture after thawing.
- Old fashioned oatmeal. Also known as “rolled oats”, these give the soft cookies structure and chewiness. Do not use “quick oats” or “steel cut oats” in today’s recipe.
- Cornstarch. A spoonful of cornstarch binds with the liquid in the zucchini, preventing the cookies from spreading too much and giving them a tender crumb.
- Chocolate chips. We love semi-sweet morsels best in this recipe. Milk chocolate or white chocolate morsels would be tasty too.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Make the cookie dough: Start by combining the wet ingredients, followed by the dry ingredients.
The mixture may be very dry. By allowing it to chill you not only combine everything well, but it allows some of the moisture from the zucchini to permeate through the cookie dough.
Chill: Cover the bowl of dough with plastic wrap. Place it in the refrigerator to chill for 1 hour.
Bake: Press a few of the reserved chocolate morsels onto each unbaked cookie.
Tips and Tricks
- DO NOT OVERBAKE. Zucchini Chocolate Chip Cookies will continue cooking after you remove them from the oven. Take them out when they’re still soft in the center and just beginning to get brown around the edges.
- Add a half cup of chopped toasted pecans or walnuts for a crunchy twist.
- Larger zucchinis tend to be drier than smaller ones. Either one will work in today’s recipe. If you have an extra large zucchini, scoop out the seeds in the middle before shredding.
- Store cookies in an airtight container in the fridge for up to one week. Take them out about 15 minutes before eating. They’ll be cold and flavorful but not hard.
- For longer storage, freeze baked cookies for up to 3 months. Let them thaw in the fridge before serving.
Do not substitute quick oats or instant oats in this recipe. Quick oats absorb all the moisture, leaving cookies dry and crumbly.
If you are using frozen shredded zucchini, you should always remove excess water. Use a paper towel and give it a good squeeze over the sink. If you’re using fresh zucchini, there’s usually no need to drain out liquid, unless the zucchini appears extra watery and goopy.
Zucchini chocolate chip cookie dough freezes wonderfully. I recommend freezing balls of cookie dough. That way, you can just add them right to the baking sheet when you’re ready for fresh homemade cookies. No need to thaw them first; just add an extra minute or two of bake time.
I prefer to shred zucchini with a food processor fitted with a grater attachment. You can also use a box grater or hand grater. Hold the zucchini against the grater over a bowl. Draw the zucchini downward to create shreds.
More Easy Cookie Recipes
Grab some zucchini and mix things up with these easy Chocolate Chip Zucchini Cookies!
I was looking for something special for guests at my son’s birthday party soon. I got the surprise with these cookies. I am so thankful to you for the recipe.