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Zucchini Oat Nut Chocolat Cookies

Zucchini Oat Nut Chocolate Cookies

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  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light-brown sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (from about 1 - 1 ½ medium)
  • 1 ½ cup quick oats
  • ¾ cup chopped nuts (pecan, walnuts, hazelnuts...)
  • 1 cup Bittersweet chocolate chips


  • Preheat oven to 350° F. Put parchment paper on baking sheets.
  • Shred zucchini and squeeze out all the juice in your hands so that the batter will not be too wet.
  • Combine flour, cinnamon, baking soda, and salt in small bowl.
  • Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts, and chocolate chips. Place the dough onto prepared baking sheets one tablespoon at a time.
  • Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove and place on a wire rack to cool completely. Store in tightly covered container at room temperature.
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