Zucchini Oatmeal Chocolate Chip Cookies Recipe

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These Zucchini Oatmeal Chocolate Chip Cookies are so soft and moist because they are made with fresh, chopped zucchini.  


– 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 1/4 teaspoon ground cinnamon – 1 & 1/2 cups (148g) old-fashioned rolled oat – 1/2 cup (113g) unsalted butter, softened – 1/2 cup (100g) firmly packed light brown sugar – 1/4 cup (50g) granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1 & 1/2 cups shredded zucchini (about 1 medium zucchini)* – 1 & 1/2 cups (255g) semisweet chocolate chip – 1/2 cup chopped nuts, such as pecans or walnut

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking powder, salt, and cinnamon. Mix in oats. Set aside.  

Step 1 


Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. Add egg and combine. Mix in vanilla.  

Step 2

Lower mixer speed. Add flour mixture slowly, mixing until a few flour streaks remain. Mix in zucchini, chocolate chips, and nuts.  

Step 3

Leave 2 inches between cookies when dropping 2-tablespoon quantities of dough onto preheated pans.  

Step 4

The cookies should be golden brown after 12–16 minutes on each pan.  

Step 5

Cool cookies on pan on wire rack for 5 minutes. Remove the cookies from the pan to cool on a wire rack.  

Step 6

Also See

Also See

No-bake Peanut Butter Oatmeal Cookies Recipe