Zucchini Cookies – Sugar Spun Run

These smooth and chewy zucchini cookies are loaded with hearty oats and chocolate chips! My recipe is designed so you may’t style the zucchini, making it excellent for sneaking some further veggies into your food regimen. Recipe features a how-to video!

Chocolate Chip Zucchini Cookies

To this point this summer season I’ve shared two tasty new methods to make use of up backyard zucchini: chocolate zucchini muffins and chocolate zucchini cake. At this time, I’m including these chocolate chip zucchini cookies to the record, and I actually can’t wait so that you can attempt them.

Why you’ll love these cookies:

  • Hearty texture and taste from oats and cinnamon.
  • No peeling the zucchini. A meals blender makes fast work of shredding for you, although I additionally embody notes on the right way to merely use a field grater.
  • Fastidiously crafted to be smooth and chewy, NOT cakey!
  • Chocolate! Loads of pops of melty chocolate intensify each chew of those cookies. Load yours up with semisweet or milk chocolate chips, whichever one you like.!

Impressed by my carrot cake cookies, this recipe has a hearty oatmeal base that conceals the zucchini fantastically (and sure, that’s the level of this recipe!).

This recipe is ideal for sneaking some further veggies into your food regimen. Actually, are you able to consider higher solution to take pleasure in veggies than folded right into a candy oatmeal cookie batter? That’s fairly laborious to beat!

What You Want

The entire components utilized in right this moment’s recipe are easy, however you need to pay shut consideration to those few:

  • Zucchini. You don’t must peel your zucchini earlier than shredding, however you do wish to blot it after shredding. Should you skip this step, your zucchini cookies will find yourself cakey.
  • Darkish brown sugar. Mild brown sugar will work, however my choice is darkish brown sugar. Extra molasses means extra taste! Don’t have any available? Take a crack at making your personal do-it-yourself brown sugar–simply 2 components!
  • Cinnamon. That is optionally available, however I like including only a pinch of cinnamon to my zucchini cookies. It pairs so properly with zucchini, identical to in my zucchini bread!
  • Oats. Oats pair nicely with zucchini and add a hearty texture to those cookies. Similar to when making my cowboy cookies, you might want to be sure to make use of old style rolled oats and never immediate or fast cooking oats (these might make your zucchini cookies dry).
  • Vanilla. A wholesome pour of vanilla extract provides a gorgeous depth of taste to those cookies!

SAM’S TIP: I favor my zucchini to be extra finely shredded (it helps me conceal it from the youngsters extra simply), so I exploit a meals processor. I first use the shred blade, then I exploit the traditional blade to cut the zucchini shreds into bits. Should you do that too, simply watch out you don’t course of your zucchini an excessive amount of, or you could possibly make it very watery. Additionally, you definitely don’t must shred yours this fashion; utilizing a field grater could be simply fantastic. 

Keep in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the submit!

Easy methods to Make Zucchini Cookies

Prep the Zucchini

  1. Finely shred the zucchini utilizing both a meals processor or field grater. See the be aware above for particulars on how I do that.
  2. Blot the zucchini with paper towels till a lot of the extra moisture has been eliminated, then put aside.

Make the Dough

  1. Beat the butter and sugars along with an electrical mixer till gentle and creamy, about 2 minutes.
  2. Add the eggs and vanilla and stir nicely to mix.
  3. Mix the dry components in a separate bowl, then regularly add them to the butter/sugar combination.
  4. Fold the shredded and blotted zucchini into the batter till mixed.
  1. Add the oats and chocolate chips (reserve some for later–see be aware under!) and stir till evenly integrated. Cowl and chill the dough for at the very least half-hour.
  2. Scoop the dough by rounded 1 ½ tablespoon scoops onto a parchment lined baking sheet, then bake for 12-13 minutes at 350F.
  3. Press a number of reserved chocolate chips into the tops of every cookie simply after eradicating from the oven. Let the cookies cool fully on the baking sheet earlier than having fun with.

SAM’S TIP: Reserve ¼ cup of the chocolate chips for urgent into the tops of the cookies after baking! Doing this can give your zucchini cookies a fairly, bakery model look. I like to make use of semisweet chips, however milk chocolate would work right here too.

Regularly Requested Questions

What do zucchini cookies style like?

Surprisingly, these zucchini cookies don’t style like zucchini in any respect! As a substitute, they style like oatmeal chocolate chip cookies with a touch of cinnamon. Other than the inexperienced specks, you’d by no means even know there are veggies in these cookies!

Can I exploit browned butter?

I really examined making this recipe with browned butter, considering that will be a slam dunk for taste, however, shockingly, the flavour wasn’t actually improved. I believe that’s due to the darkish brown sugar, which provides us loads of taste (prefer it does in my butter pecan cookies).

So should you ask me, I’d say it’s not value the additional effort!

Can I make the dough upfront?

Sure! This dough might be lined and chilled within the fridge a number of days upfront. Observe that the dough could also be troublesome to scoop if chilled longer than half-hour. If this occurs, you may let it sit at room temperature for quarter-hour or so to melt.

Are there some other zucchini recipes you’d prefer to see? I like listening to what you’re on the lookout for!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do this recipe, make sure to tag me on Instagram, and you too can discover me on YouTube and Facebook

Zucchini Cookies

These smooth and chewy zucchini cookies are loaded with hearty oats and chocolate chips! My recipe is designed so you may’t style the zucchini, making it excellent for sneaking some further veggies into your food regimen.Recipe features a how-to video!


Course: cookie, Cookies, Dessert, Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 12 minutes

Chilling Time: 30 minutes

Whole Time: 1 hour 2 minutes

Servings: 34 cookies

Energy: 207kcal

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  • In a big mixing bowl, mix butter and sugars and use an electrical mixer to beat till lightened and creamy (a few minute or two on excessive pace).

    1 cup (226 g) unsalted butter, 1 cup (200 g) darkish brown sugar, ½ cup (100 g) granulated sugar

  • Add eggs and vanilla and stir till nicely mixed.

    2 giant eggs, 1 ½ teaspoon vanilla extract

  • In a separate, medium-sized mixing bowl, whisk collectively flour, baking soda, salt, and cinnamon (if utilizing).

    2 ¼ cup (280 g) all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, 1 teaspoon floor cinnamon

  • Step by step add the dry combination to the moist, stirring till virtually mixed. Add shredded zucchini and fold into the dough till fully mixed.

    1 cup (133 g) shredded zucchini

  • Add oats and chocolate and stir till evenly distributed.

    3 cups (285 g) old style rolled oats, 2 cup semisweet chocolate chips

  • Cowl dough with plastic wrap and place within the fridge. Chill for half-hour earlier than continuing. Whereas dough chills, preheat oven to 350F (175C) and line a baking sheet with parchment paper.

  • Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop on ready baking sheet, spacing cookies at the very least 2” aside. Bake in 350F (175C) preheated oven for 12-13 minutes. Permit cookies to chill on baking sheet earlier than having fun with.



No must peel the zucchini earlier than shredding. To shred mine, I exploit the grater blade on my meals processor. I discover this doesn’t get it fairly as fantastic as I like so I’ll then very briefly pulse a few times with my commonplace blade. Don’t make the zucchini too fantastic/pulpy or the cookies could style like zucchini and be too moist.

To blot zucchini

After shredding, unfold the zucchini in a good layer and blot with paper towels till you’ve eliminated extra moisture from the zucchini.


Retailer in an hermetic container at room temperature for as much as 5 days.


Serving: 1cookie | Energy: 207kcal | Carbohydrates: 26g | Protein: 3g | Fats: 10g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 25mg | Sodium: 92mg | Potassium: 119mg | Fiber: 2g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Dietary data relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.