There’s something so satisfying about sneaking veggies into a dessert—especially when no one suspects a thing!
These Chocolate Chip Zucchini Oat Cookies are packed with rich chocolate chips, cozy oats, and just enough zucchini to keep them incredibly moist.
Why You’ll Love This Recipe
Chewy and moist with melted chocolate in every bite
Sneaky way to use up extra zucchini
Packed with oats for heartiness
Quick and easy—no chilling required
Great for snacking, lunchboxes, or make-ahead treats
What You’ll Need (Ingredient Highlights)
Quick oats: Provide chewy texture and wholesome flavor.
All-purpose flour: Helps bind the cookies and add structure.
Cocoa powder: Adds a subtle chocolate base.
Grated zucchini: Makes these cookies extra soft and moist.
Semi-sweet chocolate chips: Melty goodness in every bite.
Brown sugar: Adds deep sweetness and chewiness.
Cinnamon: A hint of spice that complements the chocolate.
Butter, egg, vanilla: Classic cookie wet ingredients that bring it all together.
Pro Tips Before You Start
Squeeze out excess moisture from zucchini for best texture.
Don’t overmix the dough—it should be thick but not dry.
Press a few chocolate chips on top before baking for that bakery-style look.
Bake just until edges are set for soft, chewy centers.
Let them cool slightly on the baking sheet for easier transfer.
How to Make Chocolate Chip Zucchini Oat Cookies
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the oats, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar.
Step 2: Combine the Wet Ingredients
In a smaller bowl, whisk the melted butter, egg, and vanilla until smooth.
Step 3: Make the Dough
Add the wet mixture to the dry ingredients.
Fold in the grated zucchini and 1 cup of chocolate chips.
Mix until fully combined. The dough will be thick.
Step 4: Shape the Cookies
Drop heaping tablespoon-sized portions of dough onto a lined baking sheet.
Flatten slightly. Press 4–5 extra chocolate chips on top of each.
Step 5: Bake
Bake at 350°F (175°C) for 12–15 minutes, or until centers are set and edges are lightly browned.
Step 6: Cool
Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
Cool completely before storing.
What to Serve Them With
A tall glass of cold milk
A warm mug of coffee or hot cocoa
Crumbled over Greek yogurt
On the go as a grab-and-snack treat
Variations / Substitutions
No zucchini? Try grated carrot or mashed banana instead.
Gluten-free option: Use 1:1 GF flour blend and certified GF oats.
Add-ins: Mix in walnuts, pecans, or shredded coconut.
Less sweet: Reduce chocolate chips to 1 cup or use dark chocolate.
Storage & Leftovers
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for longer freshness—up to 1 week.
Freeze in a zip-top bag for up to 2 months. Thaw at room temp before enjoying.
FAQs
Can I skip the cocoa powder?
Yes, but it adds a nice depth of flavor. You can replace it with more flour if needed.
Do I need to peel the zucchini?
Nope! Just wash and grate—it blends right in.
Why are my cookies too soft?
They may need another minute in the oven, or your zucchini had too much moisture.
Can I make these vegan?
Yes! Substitute the egg with a flax egg and use plant-based butter and chocolate chips.
Should I chill the dough?
Not necessary—but chilling for 15 minutes can help with shaping if it’s too sticky.
Can I double the recipe?
Absolutely! These freeze well, so a double batch is always a good idea.
Are these good for kids?
Totally! Most kids won’t even notice the zucchini—it’s all about the chocolate.
Final Thoughts
These Chocolate Chip Zucchini Oat Cookies strike the perfect balance between indulgent and wholesome.
Moist, flavorful, and studded with melty chocolate, they’re the kind of treat you’ll find yourself craving again and again.
Whether you’re trying to use up summer zucchini or just want a chocolatey cookie that feels a little more nourishing—this recipe is a winner.
Chocolate Chip Zucchini Oat Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk oats, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar.
- In a separate bowl, whisk butter, egg, and vanilla.
- Add wet mixture to dry ingredients.
- Fold in zucchini and 1 cup chocolate chips.
- See full steps with tips & photos → https://theboatshedcafe.com/chocolate-chip-zucchini-oat-cookies/
Notes
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.