Looking for more delicious cookie recipes? Try my Coconut Oil Chocolate Chip Cookies or my Flourless Peanut Butter Cookie! I love the overabundance of zucchini we get every Summer from the garden. To me, that means more Chocolate Chip Zucchini Bread, more Zucchini muffins, and my new favorite Zucchini Noodles aka zoodles! These Zucchini Cookies are an amazing way to use up extra zucchini. You would never know that there are vegetables in these cookies! The zucchini can’t be detected which is great for the kiddos! They are the perfect combination of Zucchini bread and your favorite oatmeal cookie! They are incredibly soft, cakey, chewy, and loaded with nuts, chocolate chips, and oats. Best of all these Zucchini Chocolate Chip Cookies are ready in less than 20 minutes! To shorten the prep time I shred the zucchini in a food processor. It is way easier than using a grater! I also always leave the peel on the zucchini. The peel has tons of nutrients and fiber. These Oatmeal zucchini chocolate chip cookies are perfect for breakfast or dessert!

What’s in Zucchini Chocolate Chip Cookies?

Butter: Softened butter is added to the cookies to make them rich, soft, and buttery! Sugar: I use a combination of granulated sugar and light brown sugar. The light brown sugar gives the cookies extra flavor and softness. Egg: Provides structure and adds flavor and moisture to the cookies. Flavorings: Vanilla extract and a touch of cinnamon are added! Zucchini: This is what gives these cookies so much moisture and softness. Old fashioned oats: Make the cookies perfectly chewy and remind me so much of an oatmeal cookie. Nuts: You can use either chopped walnuts, almonds, or pecans. Flour: I use all-purpose flour however whole wheat flour can be substituted. You can also do half and half! Baking soda: Is used to leaven the cookies. Chocolate: You can’t make zucchini chocolate chip cookies without a little chocolate! I love using semi-sweet chocolate chips however dark chocolate chunks or white chocolate chips can be added as well!

How to make Zucchini Chocolate Chip Cookies

Preheat Oven: To 350 degrees F. Make Batter: Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy. Add both sugars and cream for another 2-3 minutes.

Tip for making this zucchini chocolate chip cookies recipe

To make gluten-free zucchini cookies substitute the flour for gluten-free flour and make sure the oats are gluten-free. Make these zucchini oatmeal cookies even healthier by substituting the all-purpose flour for whole wheat. These cookies are amazing topped with cream cheese frosting! Sprinkle a little sea salt on top of the cookies before they go in the oven! Optional add in’s: Raisins, white chocolate chips, peanut butter chips, dark chocolate chunks, shredded coconut, or dried cranberries. Substitute some of the shredded zucchini for carrots to make carrot zucchini cookies! Make sure to use room temperature ingredients! This helps the butter and sugars to cream properly and helps make a smooth lump free batter. Store the cookies in an airtight container for up to 4 days at room temperature. You can also freeze them for up to 4 months, so go ahead and make a double batch!

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