Servings
Font
Back
0 from 42 votes

Chocolate Oatmeal Zucchini Cookies

You’ll love these easy chewy Chocolate Oatmeal Zucchini Cookies! Fresh shredded zucchini, oatmeal cookie dough, raisins and chocolate chips.

Prep Time
10 mins
Cook Time
10 mins
Chilling time
1 hr
Total Time
1 hr 25 mins
Servings: 18
Calories: 105 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup (75g) grated raw unpeeled zucchini (courgette) Approx 1 medium zucchini
  • ¼ cup (½ stick; 60g) butter room temperature
  • ¼ cup 50g white sugar
  • ¼ cup 50g packed brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup 80g oats
  • ½ cup 70g all-purpose flour (plain flour)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • Pinch salt
  • ¼ cup 40g chocolate chips
  • ¼ cup 40g raisins

Instructions

    Cup of Yum
  1. Shred/grate the zucchini (unpeeled). Gently squeeze out some of the excess moisture in a clean tea towel (it doesn’t need to be dry, just not dripping). Set aside.
  2. Beat the butter and both sugars together with an electric mixer in a mixing bowl for a few minutes until thick and creamy, then beat in the egg and vanilla for a minute or so until light.
  3. Whisk the oats, flour, cinnamon, baking soda and salt in a bowl, then add to the mixing bowl along with the zucchini and mix, by hand, gently until combined. Add the chocolate chips and raisins and mix gently.
  4. Cover the bowl and chill the dough in the fridge for at least 1 hour.
  5. Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper.
  6. Drop heaped tablespoonfuls of the dough onto the baking sheets an inch apart.Bake the zucchini cookies for 12-15 minutes or until the edges begin to turn brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Store in an airtight container at room temperature for up to 1 week.

Notes

  • Store in an airtight container at room temperature for up to 1 week.
  • Freeze: baked cookies up to 3 months/freeze balls of dough for up to 3 months. Bake unthawed for an extra 2 minutes.
  • If you want to ‘hide’ the zucchini from picky kids, then peeling it before shredding will make it less easy to detect in the cookies. I don’t usually peel it though!
  • Use regular old-fashioned oats, not instant or quick cook oats as instant oats will add a mushy texture to the final baked cookie.
  • If using salted butter, leave out the salt in the recipe.
  • Make sure you don’t overwork the dough to make sure the cookie stays soft in texture.
  • When grating zucchini, make sure any excess liquid is removed. It doesn’t need to be completely dry, but make sure it’s not dripping with liquid before mixing with the other cookie ingredients.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 16mg (5%) Sodium 44mg (2%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 101IU (2%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 44mg 2%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 101IU 2%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.