Zucchini Chocolate Chip Cookies

by Haley // June 8, 2023 (updated August 2, 2023)

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In less than 30 minutes you can have delicious zucchini chocolate chip cookies! They are moist, chewy and packed with summer squash and chocolate chips. You will love how easy and flavorful these cookies are!

three zucchini chocolate chip cookies on a plate.

When most people think baking with zucchini, their minds go straight to zucchini bread. But have you ever considered using summer’s favorite vegetable in cookies? The squash makes for a super moist treat! The addition of oats and chocolate chips adds even more flavor and texture.

Table of Contents

Why You’ll Love This Recipe

Ready in less than 30 minutes. These zucchini cookies are super quick and easy to make! There’s no need to chill the dough so they are ready in no time!
Chewy texture. The oats, brown sugar and extra egg yolk guarantee a chewy texture.
Moist and flavorful. The zucchini adds extra moisture for a tender cookie. The cinnamon and chocolate chips add a bit of extra flavor too!
Perfect summer cookie! Zucchini is in abundance during summer months. Why not use it while baking?

Ingredient Notes

bowls of ingredients to make zucchini chocolate chip cookies.

Zucchini: Shred the zucchini with a box grater, then use a clean kitchen cloth or paper towel to blot it very dry.
Rolled oats: Also known as old-fashioned oats, this adds a chewy texture.
Butter: Use unsalted butter that is room temperature (soft, but not greasy to the touch). Salt is added separately to activate the baking soda.
Baking soda: This leavening agent helps the cookies rise. Make sure it’s fresh and not expired.
Cinnamon: For a little spice, sprinkle in some ground cinnamon. It pairs so well with zucchini bread it’s only natural that it would go well with these cookies!
Eggs: Use one large egg and one egg yolk to help bind the ingredients. The extra yolk also helps with the chewy texture and rich flavor (I use it in my chocolate chip cookie recipe too!)

Refer to the recipe card for recipe details and measurements.

Recipe Variations

Double the chocolate: Swap out 1/2 cup flour for 1/2 cup unsweetened cocoa powder to make double chocolate chip zucchini cookies!

Add some mix-ins. Use 1/2 cup chocolate chips and 1/2 cup mix-in of your choice. Blueberries, raisins, nuts or shredded coconut are tasty options! Alternatively, you can omit the chocolate chips completely.

Frost the cookies. Make some cream cheese frosting (or chocolate buttercream) and frost the cookies before serving. You can also make sandwich cookies with frosting in the center or add a simple lemon glaze on top.

Add more fruit and veggies. Use 1/2 cup shredded zucchini and 1/2 cup shredded apple or carrots (I do a mix in my carrot zucchini muffins too). Make sure to pat everything dry before stirring it in.

How to Make Zucchini Chocolate Chip Cookies

Whisk together the dry ingredients: flour, oats, cinnamon, baking soda and salt. Set aside.
Combine the wet ingredients. Beat butter, brown sugar and sugar until light and fluffy. Mix in eggs, one at a time, then the vanilla.
Add dry ingredients to the wet ingredients. Mix just until combined. Stir in the shredded zucchini and chocolate chips.
Scoop cookie dough onto baking sheet. Bake at 350 for 12 minutes.

Expert Tips

Blot the zucchini dry. After shredding the zucchini, use a clean cloth to blot it very dry. You want to get rid of as much water as you can so the dough doesn’t become too wet.

Weigh your ingredients. For accurate measuring, use a kitchen scale to weigh your ingredients. If you don’t have a scale, spoon and level your flour (don’t pack it into a cup). I weigh the zucchini after it’s patted dry.

Don’t over-mix the dough! When adding the dry ingredients, zucchini and chocolate chips, mix just until combined and evenly distributed. If you over mix the dough, the cookies will become dense and touch instead of light and chewy.

Let the cookies cool completely. When the they first come out of the oven, the cookies will be soft, but as the they cool, they will become more chewy. Make sure they are completely cooled before storing in an airtight container.

chocolate chip zucchini cookies on a plate next to a zucchini and more cookies on a wire rack.

Make Ahead and Storage Tips

Make ahead: The dough may be stored in an airtight container in the refrigerator for up to 48 hours. Let the dough soften a bit at room temperature until scoopable.

Storage: Cookies will keep in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.

Freezing: Cookie dough may be frozen for up to 3 months. Defrost in the refrigerator before bringing to room temperature. Baked cookies may also be frozen for up to 3 months. Place parchment paper between layers so they don’t stick and store in an airtight container.

Recipe FAQ

Can I use any type of zucchini?

Yes, both green and yellow zucchinis work in this recipe. Remove any seeds before grating.

Should I peel the zucchini before grating?

No, it’s not necessary. In fact, it’s better to leave the skin on. It adds more nutrients and color to the cookies!

Can I make this recipe gluten-free?

Yes, use gluten-free flour (ideally the cup-4-cup variety) and gluten-free oats.

Why are my cookies crumbly?

Most likely they were over baked or the ingredients weren’t measured properly. Check that your oven temperature is accurate with an oven thermometer and use a kitchen scale to weigh your ingredients.