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Oatmeal Zucchini Chocolate Chip Cookies

Soft Chocolatey Zucchini Goodness

These healthy Oatmeal Chocolate Chip Zucchini Cookies are SO soft and yummy, they’ll soon be one of your new favourite cookie recipes!  Ok, I know I say that about all of them, but these are really good!  If you’ve read my post on the delicious and healthy Cheesy Zucchini Lasagna Roll Ups, you’ll know that just a few short years ago was when I discovered my love for zucchini.  These zucchini recipes are so surprisingly good!  You’ll want to get to your local market or veggie stand and load up!  You can make supper and dessert using this veggie.


Once I had discovered that I liked zucchini the first thing I made were these cookies.  This recipe is a great way to camouflage veggies in food without your k,ids really knowing. Smart, right!?  Just like these Healthy Avocado Chocolate Chip Muffins, my boys instantly noticed I was trying to sneak some green stuff into their food yet again.  But they’re pretty good at trying things at least once, especially if it involves chocolate!  We all love these cookies.  They’re great because you don’t even taste the zucchini.

These were really quick to whip up because I used my food processor.  If you don’t have one, what are you waiting for?  It really makes shredding a whole lot quicker and easier.  But remember to squeeze out as much of the liquid as possible from the zucchini or else you could end up with soggy cookie batter!

I hope you like these.  Also if you have a lot of leftover shredded zucchini, you can certainly put it into freezer bags and keep in the freezer.  You’ll be able to make these year round!

Let me know how yours turned out!  Enjoy!


Oatmeal Zucchini Chocolate Chip Cookies


Prep time: Cook time: Total time:Serves: 24 cookies


  • 1 heaping cup zucchini, finely grated
  • ⅓ c. oil
  • 1 egg, beaten
  • ⅓ c. brown sugar
  • 1 tsp. vanilla
  • 1½ c. quick oats, divided
  • 1 cup whole wheat flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ½ c. dark chocolate chips although milk chocolate or semi-sweet also work
  • ½ c. chopped walnuts, optional
Preheat oven to 350 degrees.
First, mix together the egg, oil and vanilla.  Then add the brown sugar and mix again.
To the sugar mix, add the quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl and mix together.
Add flour mixture to the egg mixture and stir together until combined.  Then most importantly, incorporate the chocolate chips and walnuts.
Next, add the zucchini and gently mix together.
Finally, drop 1½ inch cookie balls on parchment lined baking sheet and bake for 13-14 minutes.


Enjoy and for more cookie recipes, click here.

Wife and Mom of 2 boys, Reed and Jack. I love finding new recipes, home decor ideas, fun family/kid activities and sharing them with you!


    • amber

      Hi Deb! Oh no!! I’ve never had that problem with these cookies. Next time maybe don’t squeeze all the liquid out. I know for my zucchini bread recipe I don’t squeeze any of the liquid out so it stays super moist and yummy!

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