Zucchini Cookies are a healthy, tasty snack made with chocolate chips and oats. Enjoy them for breakfast or dessert with this simple recipe!
NOTE: This post was originally published in 2014. The photos and text were updated in 2018. The recipe stayed the same because we love it just the way it is!
Why You’ll Love this Recipe:
Zucchini chocolate chip cookies are always a hit at my house! My kids devour them which is surprising because some of them won’t touch zucchini!
- It’s a healthy cookie recipe! Don’t worry they still taste amazing!
- An easy recipe with step-by-step instructions.
- Readers LOVE this recipe! They say it’s easy and even better than sugar-loaded zucchini cookie recipes!
- You can add in extra things you like; walnuts, dried fruit, raisins, etc.
- Wondering what cookies freeze well? These ones are the BEST!
- They are the BEST zucchini breakfast cookies.
Little Dairy on the Prairie Pro Tip: The cookies are perfect for freezing! Bake and cool cookies. Freeze in an airtight container for up to 3 months. Thaw at room temperature for 15 minutes. Or, microwave for 20 seconds.
Zucchini Oatmeal Cookies Ingredients:
I’m going to give you the list of ingredients, plus some suggestions for substituting. Be sure to check those out for gluten-free cookies.
- Zucchini – I like fresh, you can use frozen shredded zucchini too. Be sure to wring it out before using it.
- Vegetable Oil – Canola or melted coconut oil will work too. (I’ve never tried using coconut oil, but readers have and loved it)
- Egg
- Brown Sugar – Can use honey instead. Use 3 Tablespoons of honey. Squeeze zucchini to wring out a couple of Tablespoons of liquid. Since honey has water you’ll need to reduce the amount of liquid the zucchini adds to the recipe. You’ll also need to watch the cookies closely as they bake and may need to reduce the baking time.
- Oats – steel cut, quick cooking, or old fashioned.
- Flour – I use whole wheat. All-purpose, almond flour, or gluten-free flour are all great options too.
- Baking powder, baking soda, salt, cinnamon, nutmeg
- Extras – Chocolate chips, raisins, walnuts, dried fruit.
How to Make Zucchini Cookies:
There are quite a few steps, but I promise these zucchini cookies easy to make!
- Make oat flour in the blender or food processor. You can skip this step and just use oats instead for added texture.
- Mix egg, vanilla, and oil.
- Add brown sugar. Cream
- Add dry ingredients. Mix.
- Add extras (chocolate chips, nuts, etc) Mix.
- Add grated zucchini. Stir.
- Drop cookies on parchment paper-lined baking sheets.
- Bake. Cool.
Little Dairy on the Prairie Pro Tip: I love making oat flour for these cookies. Measure oats. Blend in a food processor or blender. Then use that amount of flour in the recipe.
How do I prepare zucchini for baking?
- Grating zucchini an easy way to prepare it for baking. You can grate it using the fine or more coarse side of the grater.
- Peeling zucchini before grating is optional. You can see the green peel in baked goods if you don’t grate it first. It doesn’t alter the taste at all.
- Some recipes require wringing grated zucchini before adding it to a recipe to eliminate some of the liquid. Check to see if the recipe instructs you to wring it or not. You need the moisture in this recipe.
- I almost always add zucchini as the last ingredient, then gently stir to combine. Adding it earlier in the recipe, then over mixing will wring the zucchini right in with the recipe and can produce extra liquid.
More Zucchini Recipes:
Zucchini Oat Cookies are one of our favorite ways to use zucchini from the garden. Here are a few other favorite zucchini recipes you’re going to love!
- Chocolate Zucchini Picnic Cake
- Zucchini Brownies
- Chocolate Zucchini Cookies
- Zucchini Texas Sheet Cake
- Zucchini Parmesan Meatballs in Creamy Tomato Sauce
- Easy Grilled Zucchini Foil Packets
- Pumpkin Zucchini Bread
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Zucchini Cookies Recipe:
Zucchini Chocolate Chip Cookies with Oatmeal
Ingredients
- 1 cup zucchini grated
- 1/3 cup vegetable oil
- 1 egg beaten
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 1/2 cups quick oats divided
- 1 cup wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup semi sweet chocolate chips
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees.
- If desired, blend one cup of oats and make oat flour. This isn't necessary, I like it better though.
- Mix together egg, oil and vanilla. Add brown sugar and mix again.
- Add blended and non blended quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
- Add flour mixture to egg mixture. Mix together until combined.
- Add chocolate chips and walnuts. Mix.
- Add zucchini and gently mix together.
- Drop 1½ inch cookie balls on parchment lined baking sheet.
- Bake for 13-14 minutes.
Notes
- Store leftover cookies in an airtight container at room temperature.
- Cookies will keep for up to three days at room temperature or up to three months in the freezer.
- You can substitute raisins, dried cranberries, or other kinds of nuts for the walnuts. Or you can add more chocolate chips!
Sharice says
I’ve made these at least 8 times now, such a delicious breakfast cookie! I’ve made many different yummy breakfast cookies, but these are for sure my favorite 🙂 I kept meaning to comment, but hadn’t gotten around to it. I just have to say to anyone that may be reading this comment, MAKE THESE COOKIES!!
Amy Engberson says
Thanks for taking time to leave such a kind comment! These cookies are my favorite breakfast cookies too!
Corrie says
Thanks for the recipe! They’re in the oven baking right now, we’ll see how they come out! I had to make some modifications (raisins instead of chocolate chips, pureed instead of shredded zucchini, no nutmeg, added cocoa powder) because of lack of ingredients on hand.
They look delicious!
Amy Engberson says
Making these breakfast cookies into chocolate breakfast cookies is such a great idea! You can’t ever go wrong adding cocoa powder! Happy Fall!
Shawna Wall says
Do you happen to know if they freeze well?
Amy Engberson says
These cookies freeze really well. In fact, I always make extras so I can hand them to my kids on their way out the door to early morning piano lessons!
Katie P. says
Could these be baked like brownies and then cut into bars?! They look so yummy!
Amy Engberson says
I’m sure it would work. It would be quicker than dropping cookies, and quicker is always a good thing!
Toni says
I’m wondering if one can substitute almond flour and swerve in place of the wheat flour and brown sugar…
I think an experiment is afoot! I will let you know how it turns out, shall I?
Amy Engberson says
Gluten is my friend so I eat wheat flour in everything! Because I don’t have a problem eating gluten I haven’t ever experimented with almond flour. It’s always fun to try new things though, so let me know how it turns out!
mary says
If you can’t have gluten try using Better Batter Flour from betterbatter.org. I use it for my daughter and it seems to replace wheat flour pretty well.
Amy Engberson says
Thanks for the suggestion! Eating gluten free is out of my wheelhouse!
Val says
I’ve been looking for a zucchini baking recipe that is easy, tasty, and not-too-unhealthy. Most of them just have sooo much sugar, and the relatively modest amount in this one made me curious to try it, but expecting something less than delicious. However, I’m blown away by how good they actually are. I’m scarfing down my first batch right now, and will definitely be making another. I left out the nuts as I’m allergic, made a few with chocolate chips, a few with raisins, and a few just plain. Raisins were a good idea, and honestly, I even love the plain ones! Impressed.
Amy Engberson says
Yay! So glad these cookies didn’t disappoint! We all love zucchini because it’s a healthy vegetable, then we add a few cups of oil and a few more cups of sugar and try to convince ourselves we are eating vegetables! Ha! Don’t get me wrong, I stock my freezer full of zucchini bread every fall, and it’s not very healthy. But it is nice to have a healthy option that actually tastes good! I love experimenting with different add ins!
Kellie says
I made these this morning, exactly as posted, and they were perfect. The things that I love about this recipe is it can be very versatile. Next time I’m going to use sunflower seeds and some type of chopped, dried fruit instead of the chocolate chips. Don’t get me wrong, the chocolate chips were wonderful, I just love the idea that I can mix it up according to whatever I have in my pantry. Excellent recipe.
Oh, I don’t know about others, but I did not peel my zucchini. I actually like the look of the green peel, as well as the nutritional benefits.
Amy Engberson says
Yay! I’m glad you enjoyed these cookies. I rarely peel my zucchini because it’s just one more time consuming step. Besides that, I’m agree with you. The green peel is pretty! As far as add in’s go…I love experimenting!
Jo says
Eating these right now, fresh from the oven! I subbed the oil for 1/4 C of applesauce and 1 T of coconut oil, I used old fashioned oats because they were all I had, vanilla for 1/4 t almond (out of vanilla) and replaced the nuts and chocolate with 1/2 C fruit bits. I also needed 2 minutes extra to get a nice browned top, but my oven is weak. DELICIOUS! I definitely want to try the chocolate and nuts, it tastes like they’d go really well together. Maybe next time I’ll replace my applesauce with mashed banana to make banana cookies 🙂
Amy Engberson says
I love creative substituting! It made me start thinking about chocolate and zucchini cookies and now my wheels are spinning! Thanks for sharing!
Danielle says
I can’t wait to try this recipe tonight! I have finely grated almond flour or I have coconut flour. Do you think either of these would be OK to substitute the wheat flour and what kind of measurements would I use for them?
Amy Engberson says
I’m sorry Danielle, I haven’t ever used coconut or almond flour. I’m not sure what would happen if you substituted them. Maybe google can help with the measurement conversion. Good luck experimenting!
Stefanie says
I can’t wait to try this recipe! I wanted to know the best way to grate the zucchini, and do you remove the skin? (Love zucchini, but haven’t ever grated it before!). My hubby is a Railroader & I think this will be a great breakfast /snack for him to pack!
Thank you!
Stefanie
Amy Engberson says
I grate my zucchini with a box grater, using the bigger size grates. Some recipes require wringing zucchini out before baking with it. This one does not. It’s just fine to leave the skin on unless you don’t want the green color in you baked goods! Your railroader will love it!
margie mull says
I just made these today and they are delicious! I also blended the oats like you suggested. I did this in my vitamixer, which is actually my first time doing this and it was awsome can’t wait to do it again. How long do they keep in freezer? Just curious.
Amy Engberson says
Once I started blending oats in my vitamix, my life was never the same! Haha! I love blending my oats before baking with them. I’m not sure how long these freeze because my boys devour them before long. I’m guessing 3 months, maybe longer. It’s so nice to have an on the go breakfast in the freezer for those crazy mornings!
Jenny says
Hi Amy,
This is the 2nd zucchini recipe of yours I’ve tried. We loved the Honey & Olive Oil muffins.
As a diabetic I am always curious for nutritional information, particularly the carb grams. Any idea for the breakfast cookies? P.S. They are just out of the oven so I am showing great restraint right now 🙂
Thanks,
Jenny
Amy Engberson says
Jenny, I don’t track calories, carbs, etc. This recipe is also posted on a site called “My Recipe Magic”. You can search for the recipe there and I think it lists nutritional information.
Margie says
Just made them, and the kids are eating them up! Instead of chocolate chips, I added some unsweetened cocounut, craisins, and butterscotch chips. Mine don’t look as pretty as yours, but they are great, and not too sweet! The perfect “on the go” breakfast. Thank you for sharing!
Amy Engberson says
I love it when people experiment with different “add ins”. You’ve go me thinking and now I want to try a few different flavors of breakfast cookies!
Christine says
These are delicious!! Just wondering if you have the nutritional info? Thanks!
Amy Engberson says
I don’t have the nutritional information. This recipe is also posted on a site called “My Recipe Magic”. You can search for this recipe on their site and I think they list the nutritional information!
Stacy says
Made these this morning but subbed teff flour for whole wheat. The kids loved these! Thanks.
Amy Engberson says
Glad you found a flour that works for you! Kids think they are getting a special treat when they get a cookie for breakfast!
Doreen says
Just wondering how many calories in one thanks in advance I am doing 31-day-fix and don’t know if I would be allowed them
Amy Engberson says
I’m not sure of the nutritional information on these cookies. You can search for this recipe on “My Recipe Magic”, I think the nutritional information is listed there.
Vicki says
As a breastfeeding mom, I’m always looking for yummy recipes using oats to help keep my milk supply up. This is about as perfect as they come, including the healthy zucchini and lots of oats! I added a little flax seed for an additional supply boost. I can’t stop eating these! Thanks for sharing 🙂
Amy Engberson says
A healthy cookie, you can’t beat that! Good luck with your baby!
Kerry says
Made these this morning. They are delicious! Hard to believe they are meant to be eaten for breakfast! Thanks for a wonderful recipe.
Amy Engberson says
I know! Eating cookies for breakfast makes me feel like I am getting away with something!
Sarah says
These sound amazing! Quick question…if I don’t blend the cup of oats, do I just use 1/2 cup of oats and 1 cup of flour, or do I need to add something in place of the oat flour it would have made? Thanks!
Amy Engberson says
I can’t say for sure because I haven’t tried not blending the oats in this particular recipe. I would use the 1 1/2 cup oats (not blended) and the cup of flour listed in the recipe. Let me know if it works for you!
Cathy J Brogan says
Made 2 batches of these today. They are delicous! I made on with raisins and walnuts the other with mini chicolate chips. I added 1 tablespoon of flax/chai seeds/grain. I lost 56 pounds doing Beachbody and have really been making clean eating baked goods which i feel this is. Nice change for breakfast!Of note, i shred a lot of zucchini in the summer and freeze in 2 cup measures in freezer bags and use to bake with in the off season.Thank you for sharing this recipe! Keeper!
Amy Engberson says
Congrats on all your hard work Cathy! In my opinion, you can’t beat eating cookies for breakfast, especially if they are healthy! And it’s a bonus that you can make them with your frozen zucchini all winter long!