Zucchini bread & oatmeal chocolate chip cookies: two worlds beautifully collide! Consider these zucchini oatmeal chocolate chip cookies the mandatory solution to a surplus of fresh zucchini. Over the past several years, I’ve tried throwing zucchini into plenty of cookie recipes and this one is the best version I know!
Each Cookie Is:
Soft with slightly crisp edges Flavored with butter, cinnamon, and brown sugar Moist, tender, and very chewy Loaded with whole oats and plenty of chocolate chips Delicious in a totally unforgettable way (like any good version of chocolate chip cookies should be!)
Plus, should any cookies survive after a few days, they freeze and thaw like a dream. Also important to note: you cannot taste the zucchini. Vegetables have never been so sneaky.
#1 Success Tip: Blot the Zucchini
Have you ever made my brown butter pumpkin oatmeal cookies? In that recipe, we blot the pumpkin to rid excess moisture. The purpose of this is to reduce the amount of liquid in the cookie dough. Too much liquid = excess spreading and/or a cakey cookie. We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup of shredded, lightly blotted zucchini. Pro Tip: Shred extra to make zucchini cake or one of these 20+ favorite zucchini recipes!
Overview: How to Make Zucchini Oatmeal Cookies
After you blot the zucchini, prepare the cookie dough. The full written recipe is below, but let me walk you through the steps so I can answer any possible questions.
Other Add-Ins
Though I typically use semi-sweet in these zucchini oatmeal chocolate chip cookies, you can use milk chocolate or white chocolate chips instead. Or try mini chocolate chips or chocolate chunks. For something different, try peanut butter chips, butterscotch chips, or even raisins, chopped pecans, or walnuts. Some may think it’s blasphemy to replace chocolate with raisins but I’m ALL FOR IT. If you love oatmeal raisin cookies, you should definitely try raisins here or even 1/2 chocolate chips and 1/2 raisins! One last tip: This recipe calls for room temperature butter. Remember that room temperature butter is imperative in the creaming step. If butter is too cold or if it’s melted in the slightest, it won’t properly aerate with the granulated and brown sugars in step 3. As a result, the cookies won’t hold their shape and will likely over-spread. Room temperature butter is cool to the touch and about 65°F (18°C), which might be colder than your kitchen. If you’d like to read further, I have an in-depth post about room temperature butter.
More Zucchini Recipes
Zucchini Bread & Chocolate Zucchini Bread Zucchini Muffins Chocolate Zucchini Cake Zucchini Casserole Greek Yogurt Zucchini Bread Zucchini Fritters or Zucchini & Sweet Potato Fritters (a favorite!)
And if you need more summertime cookie inspiration, today’s cookies join 25+ others on my Summer Cookie Recipes collection page. 🙂
