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Soft zucchini oatmeal chocolate chip cookies with chewy oats, chocolate chips, and small green zucchini flecks.

Soft Zucchini Oatmeal Chocolate Chip Cookies

Soft and chewy zucchini oatmeal cookies made with shredded zucchini, old-fashioned oats, brown sugar, cinnamon, vanilla, and plenty of chocolate chips.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup finely shredded zucchini squeezed well
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts optional

Method
 

  1. Wash, dry, and finely shred the zucchini.
  2. Place the shredded zucchini in a clean kitchen towel and squeeze firmly until most of the excess moisture has been removed. Measure 1 cup after squeezing.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until creamy.
  5. Beat in the egg until fully combined.
  6. Mix in the vanilla extract.
  7. Stir in the squeezed shredded zucchini until evenly distributed.
  8. Add the dry ingredients and mix just until combined.
  9. Fold in the old-fashioned rolled oats.
  10. Fold in the chocolate chips and optional walnuts.
  11. Cover the dough and refrigerate for 30–45 minutes.
  12. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  13. Scoop approximately 2 tablespoons of dough per cookie and place the portions about 2 inches apart.
  14. Shape lightly if needed without making the portions perfectly round.
  15. Press a few extra chocolate chips onto the tops if desired.
  16. Bake one tray at a time for 11–13 minutes, until the edges are lightly golden and the centers remain soft.
  17. Let the cookies cool on the baking sheet for 5–7 minutes.
  18. Transfer to a wire rack and cool completely before storing or serving.

Notes

Squeeze the zucchini thoroughly before measuring. Excess moisture can make the cookies too cakey or cause them to spread.
Use old-fashioned rolled oats for the best chewy texture.
Measure the zucchini after squeezing out excess liquid.
The dough benefits from 30–45 minutes of chilling so the oats can absorb moisture.
Use softened butter rather than melted butter.
Do not overmix after adding the flour.
Remove the cookies while the centers still look slightly soft. They will continue setting on the baking sheet.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Baked cookies and portioned cookie dough can be frozen for up to 2 months.