This cookie recipe for Zucchini Chocolate Chip Cookies is made with fresh grated zucchini, quick oats, milk chocolate, and chopped walnuts. It is a soft cookie full of goodness and flavor and a great way to get your family to enjoy zucchini!

These zucchini cookies are great for for desserts or as a snack. They are easily portable and perfect for picnics and family reunions. And, are an excellent way to make use of the zucchini in your garden!

Zucchini Chocolate Chip Cookies

What To Do With So Much Zucchini

When it comes to zucchini, for most of my life it was either feast or famine. When we didn’t have a garden, it seemed we didn’t know people who grew it (and wanted to get rid of it!). Now that we do have a garden, we can’t seem to get rid of it! 

This year I decided that I was going to try to make more recipes with zucchini other than Grumpy’s favorite Chocolate Zucchini Bread. I put my thinking cap on and have come up with a few different zucchini cookie recipes to share this year between both of my websites.

Shredding Zucchini with a box shredder to make zucchini recipes

What Zucchini Does In a Cookie Recipe

Zucchini has a high moisture content and is 95% water. For this reason, it should be salted, drained, and squeezed of as much water as possible before baking with it. If this is not done, the baked good will be soggy and too moist.

However, because zucchini is high in moisture, it makes for soft and delicious cookies, which are the prefered way of eating cookies in the Grumpy household (by Grumpy of course). 

What You Need To Make Zucchini Cookies

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Fresh Zucchini, look for a zucchini that has unblemished skin, is firm and not mushy to pressure. This box shredder is my favorite way to shred the zucchini fast.

Bread Flour is used instead of all purpose flour to aid in making the cookies puffier. I use this brand of bread flour for the best results.

Quick Oats are are partially dried, cooked, rolled and pressed thinner than whole oats. I used quick oats because they have less chew and are broken down more than a whole oat.

Milk Chocolate Chips are something I rarely use in recipes for myself. But, the rest of the family seems to love them, so I went with them for this recipe.

Raw Walnuts because we are a nut in the cookie kind of family! I also like the nutritional benefits of walnuts, which include high antioxidants, and a significant source of Omega-3s (more than any other nut).

A Hand Mixer is best for creaming butter and sugar in small batch recipes. Sure, you can do it by hand with a wooden spoon, but I like this quick and easy method best! This is the one I have and have used for over 20 years!

sturdy wooden mixing spoon is used to mix in ingredients after the dough becomes too stiff to use a hand mixer. And, don’t forget the rubber scraper for scraping the zucchini cookie batter from the sides of the bowl and from the spoon.

Shredded zucchini in strainer

Tips and Substitutions

  • Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
  • You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
  • Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
  • Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
  • Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
  • Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.
Stacks of Zucchini Chocolate Chip Cookies

More Zucchini Dessert Recipes To Try

Chocolate Zucchini Cookies

Chocolate Zucchini Bread

Zucchini Spice Cookies with Raisins and Walnuts

Chocolate Zucchini Cake with Spiced Cream

Chocolate Banana Zucchini Muffins

Zucchini Plant

You May Also Like These Savory Zucchini Recipes

Cashew Breaded Baked Zucchini Chips

Zucchini Chips with Everything But The Bagel Seasoning

Zucchini Lasagna

Low Carb Biscuits with Zucchini and Cheese

Zucchini Bake

Simple Zucchini Parmesan

pin image for zucchini cookies

*If you made these Zucchini Chocolate Chip Cookies, please give them a star rating*

Zucchini Chocolate Chip Cookies
Yield: 30

Zucchini Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

A zucchini cookie with walnuts and milk chocolate chips that is moist, soft, and full of delicious flavor.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon maple extract
  • 1 1/2 cups shredded zucchini
  • 1 cup quick oats
  • 1 cup chopped walnuts nuts
  • 1 cup milk chocolate chips

Instructions

    1. Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. adding dry ingredients
    2. In a large mixing bowl, cream together the butter and sugar. Add the egg, and vanilla extract. Mix to combine. cream butter and sugar
    3. Add the 1/2 of the flour mixture to the butter mixture and blend until creamy. Add the remaining flour and mix until just combined. adding flour
    4. Stir in the oatmeal and zucchini until creamy and smooth.
    5. Stir in the walnuts and chocolate chips. adding walnut and chocolate pieces
    6. Scoop with a small tablespoon sized cookie scoop onto a baking sheet lined with parchment paper. Bake for 13 minutes or until tops of cookies are no longer wet. scooping cookie dough

Notes

Tips and Substitutions

  • Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
  • You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
  • Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
  • Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
  • Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
  • Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.

Nutrition Information

Yield

30

Serving Size

1 cookie

Amount Per Serving Calories 142Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 100mgCarbohydrates 15gFiber 1gSugar 8gProtein 3g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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