Zucchini Oatmeal Chocolate Chip Cookies Recipe

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These Zucchini Oatmeal Chocolate Chip Cookies are so soft and moist because they are made with fresh, chopped zucchini.  


– 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 1/4 teaspoon ground cinnamon – 1 & 1/2 cups (148g) old-fashioned rolled oat – 1/2 cup (113g) unsalted butter, softened – 1/2 cup (100g) firmly packed light brown sugar – 1/4 cup (50g) granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1 & 1/2 cups shredded zucchini (about 1 medium zucchini)* – 1 & 1/2 cups (255g) semisweet chocolate chip – 1/2 cup chopped nuts, such as pecans or walnut

Warm the oven up to 350°F. Put parchment paper or plastic liners on baking sheets to line them.  

Step 1 


The flour, baking powder, salt, and cinnamon should all be mixed together with a whisk. Add the oats and mix them in. Put away.  

Step 2

Beat butter, brown sugar, and sugar until frothy using a medium-speed electric mixer. Mix well after adding the egg. Add the vanilla and stir.  

Step 3

Slow the mixer. Slowly add the flour mixture and mix it in until there are only a few flour streaks left. Add the chocolate chips, nuts and zucchini and mix well.  

Step 4

Drop two-tablespoon amounts of dough onto the pans that have been prepared, leaving about two inches of space between each cookie.  

Step 5

Let the cookies bake for 12 to 16 minutes, or until they turn golden brown. Check each pan after 12 minutes.  

Step 6

Put a wire rack under the pan and let the cookies cool for 5 minutes. After that, move the cookies to a wire rack to cool fully.  

Step 7

Also See

Also See

No-bake Peanut Butter Oatmeal Cookies Recipe