Zucchini Chocolate Oatmeal Cookies

It is that time of year again, when I have zucchini coming out of my ears. I got a bit tired of making muffins, so I decided to see what other people had put out in the way of zucchini cookies. I’m not sure what I was expecting – there were a decent number of zucchini chocolate chip cookies, which didn’t surprise me. But then I stumbled upon zucchini chocolate oatmeal cookies. It’s a mouthful, let me tell you. It just seems so awkward to say, and somewhat unexpected. Every time I tell someone what they are they either give a confused blank stare or question what they heard.

So this slightly improbable concoction caught my eye, and I went for it. I made one unintentional change to the recipe, which turned out pretty amazing: I somehow misread and doubled the cocoa powder. Such a great mistake, let me tell you. It creates a very rich but not overwhelming tone throughout the whole cookie, and the oats give a great texture. I only had one from this batch, but didn’t notice a taste or much of a texture to the zucchini even though I did notice that they didn’t cook down as much as they do in breads and other items that are baked longer.

chocolate oatmeal zucchini cookies

Zucchini Chocolate Oatmeal Cookies

adapted from Crazy for Crust

1/2 cup butter at room temperature
1/4 cup vegetable oil or applesauce
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup cocoa powder
3 cups rolled oats
1 cup shredded zucchini

Preheat oven to 350°F and line a cookie sheet with parchment or a silicone liner.

Whisk flour, baking soda, cinnamon and cocoa powder together in a small bowl to combine; set aside.

In the bowl of an electric mixer, cream sugars, oil/applesauce, and butter together with paddle attachment. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients.

Add oats and mix on low speed. Continue mixing on low and add zucchini. Mix until well-combined.

Scoop batter into balls/uniform piles on prepared cookie sheet, allowing about 1.5″ between. (I have to say, investing in a cookie dough scoop was possibly one of my best investments. And go for a good metal one – you don’t want a plastic crappy one to fall apart on you in the middle of your gift-baking extravaganza (yes that happened).) Bake 12-14 minutes, until center of cookie no longer looks wet. Cool on baking sheet 5 minutes before removing to baking rack.

Note: The original recipe says to bake 11-14 minutes; knowing my oven, I hedged my bets and went for 11 minutes, and the centers looked dry – but I found that they fell apart very easily even after cooling. I baked the other batches for 13-14 minutes, and that seemed perfect. 

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