Zucchini Chocolate Chip Oat Cookies

Zucchini and Chocolate Chip Oat Cookies

Kristina Vanni

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Serving: 1 cookie
Yield: 24 cookies
Nutrition Facts (per serving)
3630 Calories
162g Fat
526g Carbs
51g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 3630
% Daily Value*
Total Fat 162g 207%
Saturated Fat 92g 460%
Cholesterol 430mg 143%
Sodium 1811mg 79%
Total Carbohydrate 526g 191%
Dietary Fiber 34g 120%
Total Sugars 302g
Protein 51g
Vitamin C 28mg 140%
Calcium 283mg 22%
Iron 20mg 112%
Potassium 2055mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

During the summer months when backyard gardens are in full bloom, there always seems to be an abundance of zucchini. They grow quickly and taste delicious, so it is always good to be on the lookout for new and exciting ways to utilize this summer produce.

After you have used zucchini as a side dish and made a bunch of zucchini bread, how about a batch of zucchini cookies! These cookies use shredded zucchini for moisture and a pop of color. There are also rolled oats folded into the cookie dough as well as a handful of chocolate chips added in for fun. They are the perfect homemade sweet treat for summer.

Ingredients

  • 1 medium zucchini

  • 1 cup granulated sugar

  • 1/2 cup softened unsalted butter

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 2 cups old fashioned rolled oats

  • 1 cup all purpose flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup semi sweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  2. Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  3. Using a coarse cheese grater, shred the zucchini until you achieve 1 cup of grated zucchini. (You might not use the entire zucchini. Reserve the remaining zucchini for use in another zucchini recipe.)

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  4. Blot the grated zucchini with a paper towel to remove excess moisture. Set aside.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  5. In the bowl of a stand mixer, cream the sugar and butter until light and fluffy.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  6. Add the egg and vanilla extract and mix to combine.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  7. In another large bowl combine the rolled oats, all-purpose flour, cinnamon, baking soda and salt.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  8. Add the dry ingredients to the wet ingredients and mix on low speed until combined.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  9. Mix in the grated zucchini on low speed until combined.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  10. Fold in the chocolate chips.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  11. Use a small ice cream scoop or cookie scoop to form 1-inch balls and place on prepared baking sheets.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  12. Bake for 10-12 minutes or until lightly browned.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  13. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes.

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

  14. Transfer the cookies to a wire rack and cool completely. Enjoy!

    Zucchini and Chocolate Chip Oat Cookies

    Kristina Vanni

Storage

These cookies will stay fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for about one week.

Can you freeze zucchini cookies?

BAKED - If you are making a bunch of zucchini cookies, you can freeze them by layering them between pieces of waxed paper in an airtight container. They can be stored this way in the freezer for up to three months. Just bring the cookies to room temperature for enjoying.


UNBAKED - You can also freeze unbaked formed balls of cookie dough. Freeze dough balls on a parchment covered sheet pan until solid before storing in a freezer bag. No need to thaw before baking, the frozen dough balls should be baked for a minute or two longer.