Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Cuisine: American


Zucchini chocolate chip cookies are incredibly soft, cakey, and loaded with nuts and oats. They taste like chocolate chip zucchini bread but in a cookie!



  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/120g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (45g) packed light-brown sugar or coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (325g) shredded zucchini, about 1 1/2 medium zucchini
  • 1 cup (90g) quick or old-fashioned oats
  • 3/4 cup (95g) chopped pecans or walnuts
  • 3/4 cup (150g) chocolate chips


  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Set aside.
  2. In a mixing bowl whisk together flour, cinnamon, baking soda and salt.
  3. In a separate bowl, and using an electric hand mixer, beat together butter and sugar until creamy. Mix in the egg and vanilla extract.
  4. Add shredded zucchini and with mixer set on low speed, slowly add in the flour mixture. Stir in oats, walnuts and chocolate chips.
  5. Spoon the dough into the baking sheet, about 2 Tablespoons each, spacing cookies 2-inches apart, and bake for 12-14 minutes, or until edges are lightly golden. Cool on baking sheet for about 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Keywords: zucchini chocolate chip cookies