Oatmeal Zucchini Chocolate Chip Cookies

1. Prepare the Zucchini

Grate the zucchini with a box grater, then use a clean kitchen towel or paper towel to squeeze out as much moisture as possible. Set the grated zucchini aside.

2. Prepare the Dough

In a large mixing bowl, cream 100 grams of softened butter, 100 grams of brown sugar, and 50 grams of caster sugar until light and fluffy.

Stir in 1 egg and 1 teaspoon of vanilla extract until smooth. Fold in the grated zucchini.

In a separate bowl, stir together 125 grams of flour, 100 grams of rolled oats, ½ teaspoon of baking powder, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon.

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Stir in 100 grams of chocolate chips.

3. Chill the Dough

For thicker cookies, chill the dough in the refrigerator for 30 minutes.

4. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a baking tray with baking parchment.

5. Bake

Place tablespoon-sized balls of dough about 5 cm apart on the baking tray. Bake for 10-12 minutes, or until the edges are golden brown and the centre looks set.

6. Serve

Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these chewy, chocolaty cookies—perfect for snacking, lunch boxes, or sharing.

Tips for Perfect Oatmeal Zucchini Chocolate Chip Cookies

Here are some tips to make your cookies even more delicious:

Reduce Moisture: Squeezing the zucchini well is key to avoid overly soft or wet cookies.

Chill the Dough: To get thicker cookies and avoid spreading while baking, chill the dough in the refrigerator for at least 30 minutes.

Even Size: For evenly sized cookies, use a small cookie scoop or tablespoon to ensure they bake evenly.

Avoid Overbaking: The cookies may look underbaked when you take them out of the oven, but they’ll firm up as they cool. Overbaking can lead to dry cookies.

Storage Suggestions

Here’s how to keep your Oatmeal Zucchini Chocolate Chip Cookies fresh and delicious:

At Room Temperature: Store the cookies in an airtight container lined with parchment paper. Store at room temperature for up to 3-4 days. Place a slice of bread in the container to keep them soft.

In the Refrigerator: If your kitchen is warm or humid, store the cookies in an airtight container in the refrigerator. They stay fresh for up to a week.

In the Freezer: 

To freeze baked cookies: Place them in a single layer on a baking tray, freeze until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months.

To freeze cookie dough: Place dough portions on a baking tray, freeze until solid, then store in a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.

Variations

Here are some delicious variations you can try to put your own spin on the Oatmeal Zucchini Chocolate Chip Cookies:

Nutty Crunch: For extra crunch and nuttiness, add 50 grams of chopped walnuts, pecans, or almonds.

Coconut Delight: Mix in 30-50 grams of desiccated, unsweetened coconut to give it a tropical flavour and chewy texture.

Fruit and Zucchini Combo: Add 50 grams of dried cranberries, raisins, or chopped dried apricots for a touch of sweetness and chewy flavour.

Zucchini and Banana: Replace half of the grated zucchini with 1 mashed ripe banana. It adds natural sweetness and a hint of banana flavour to the cookies.

Related Recipes

For more sweet indulgence, check out these simple yet delicious recipes:

Chocolate Crinkle Cookies

Meringue Cookies

Cookie Sticks

Conclusion

These cookies aren’t just a treat—they’re also a reminder that baking can be both nourishing and fun. Bake a ba⁰tch, share the joy, and enjoy a dessert that’s just as delicious as the preparation!