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The Boat Shed Kitchen

Chocolate Chip Zucchini Oat Cookies

These chocolate chip zucchini oat cookies are soft, chewy, and loaded with gooey chocolate in every bite. With a boost of oats and zucchini, they’re a little wholesome, a little indulgent—perfect for snack time or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 cups quick oats
  • ⅔ cup all-purpose flour
  • 2 tbsp cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ cup packed brown sugar
  • ½ cup butter melted and slightly cooled
  • 1 large egg
  • 2 tsp vanilla
  • 1½ cups grated zucchini
  • 1½ cups semi-sweet chocolate chips divided

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line baking sheets with parchment paper or silicone mats.
  3. In a large bowl, whisk oats, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar.
  4. In a separate bowl, whisk butter, egg, and vanilla.
  5. Add wet mixture to dry ingredients.
  6. Fold in zucchini and 1 cup chocolate chips.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chocolate-chip-zucchini-oat-cookies/

Notes

These cookies are extra moist thanks to zucchini—no one will even notice it’s there.
Swap in dark chocolate or white chocolate chips for variety.
Add chopped nuts for crunch if desired.