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Oatmeal Chocolate Chip Zucchini Cookies

The softest, chewiest oatmeal cookies, with a touch of spice, laced with melty nuggets of semi-sweet chocolate, and ultra-moist from grated zucchini. These Oatmeal Chocolate Chip Zucchini Cookies are irresistible! Quick and easy to prep too!
Course Cookie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Author Sarah


  • 2 cups quick oats
  • 2/3 cup all-purpose flour
  • 2 tbsp. cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup butter melted, slightly cooled
  • 1 large egg
  • 2 tsp. vanilla
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups semi-sweet chocolate chips divided


  • In a large bowl, whisk together quick oats, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar.
  • In a small bowl, whisk together butter, egg, and vanilla.
  • Add the wet ingredients to the dry ingredients, along with zucchini and 1 cup semi-sweet chocolate chips.
  • Stir until incorporated - batter will be thick and quite heavy.
  • Drop dough by rounded tablespoonful (golf ball-sized) onto parchment paper or silicone mat-lined baking sheets, and flatten slightly.
  • Press 4-5 additional chocolate chips on top.
  • Bake at 350 degrees for 12-15 minutes, or until centers appear set and edges are lightly browned.
  • Remove from heat, and allow to cool on baking sheets for 2-3 minutes before removing to wire racks to cool completely.
  • Store in an airtight container.