Okay, Let’s Talk Cookies (and Zucchini… Hear Me Out)

So, I know what you’re going to say—zucchini in cookies? But honestly, the first time I baked these, I was kind of desperate (garden overload, anyone?) and maybe a little skeptical. I remember my sister’s face when I said what was in them—absolute disbelief. Flash forward: she steals them straight from the cooling rack now. Also, I once completely forgot the eggs and, surprise, they were still edible? Baking is wild sometimes.

Anyway, if you’re looking for a sneaky way to use up zucchini, this is my go-to. And trust me, I make these way too often in the summer when the garden basically throws zucchini at me.

Why You’ll Love These (Yep, Even with Veggies!)

I make these when I want something a little wholesome but also, let’s be honest—chocolatey. My family goes crazy for this batch; sometimes I sneak in extra oats and no one notices (except my very observant dog, who always lurks for crumbs). They’re soft, a little chewy, and great with coffee or just because it’s Thursday. Plus, they’re the only cookies my kids happily eat after dinner and for breakfast (parent win!). Oh, and I used to worry they’d taste “green” or watery—maybe you do too? But nope, just enough richness to belie their veggie status. I mean, zucchini’s like a sponge, but in a good way—just squeeze it first (otherwise, sad puddle cookies have happened).

Stuff You’ll Need (and Some Shenanigans with Substitutions)

1 cup finely shredded zucchini (really squeeze that water out; I use my hands, but a clean tea towel works, too. Sometimes I skip this when I’m in a hurry, but then regret it!)
1 1/2 cups old-fashioned oats (quick oats are alright in a pinch; texture’s just a bit different)
1 cup all-purpose flour (I toss in 1/3 whole wheat if I’m feeling virtuous, but not more—trust me)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (my grandmother always insisted on kosher salt, and honestly, it does taste better)
1/2 cup unsalted butter, at room temp (when I run out, coconut oil for a change—still works!)
1/3 cup brown sugar, packed
1/4 cup sugar
1 large egg
1 tsp vanilla extract (if you spill a bit extra, who cares?)
1 cup chocolate chips (my kids prefer dark chocolate, I secretly do too; sometimes swap in chopped walnuts or even raisins for, uh, “grown-up” cookies…)

How I Actually Make ‘Em

Preheat your oven to 175°C or 350°F. Line a baking sheet with parchment or just grease it. Too lazy for that? Well, just know they might stick a bit.
First, grate the zucchini. This is honestly the messiest part—I usually use the box grater, but a food processor’s come in handy if you’re making a double batch (which, fair warning, I almost always end up doing). Squeeze out as much liquid as you can; this is where sogginess creeps in if you skip it.
In a big-ish bowl, dump in the oats, flour, baking soda, baking powder, and salt. Stir it around. I do this with a fork most days instead of a fancy whisk, but that’s just me.
Cream the butter and both sugars in another bowl. I use an old hand mixer—if yours is fussy and only has one speed, just go with it. Once it’s fluffy-ish, add the egg and vanilla.
Here’s where I tend to mix too much: gently fold the dry stuff into the wet, or vice versa. Frankly, just don’t overmix or they get a little tough. (This is where I usually sneak a taste, mainly to check if I forgot the salt.)
Add the squeezed zucchini and chocolate chips. Fold these in. Honestly, if the dough looks a little odd, don’t panic, it’ll even out while baking. I promise.
Scoop rough spoonfuls onto your tray (a heaped tablespoon is about right, but I’ve used an ice cream scoop before—huge cookies, but weirdly fun).
Bake for about 10 to 12 minutes, give or take. You want lightly golden edges; middles might seem soft, but firm up upon cooling (unless you eat them warm, as I do, then who cares?).
Cool on the tray for a few, then move to a wire rack if you own one. If not, I’ve put cookies on paper towels when I was out of racks; works fine.

Notes from My Not-So-Perfect Kitchen

If the dough seems too sticky, pop it in the fridge for 10 minutes. Actually, I find it works better if I don’t rush here (my cookies spread way less).
You could add a pinch of cinnamon, but honestly, my kids seemed confused by it—maybe try just a tiny bit the first time.
Cookies are softer the next day—if you can wait. I never do.
Once, I forgot to squeeze out the zucchini… let’s just say, that batch required a spoon.

Here Are Some Experiments (Not All Were Genius)

Tried subbing almond flour for the regular—came out sandy. Not my favorite. Maybe a tablespoon at most as an add-in?
I did a batch with half peanut butter chips along with chocolate: major hit with the under-12 crowd, weirdly divisive for adults.
And once, just for fun, I added coconut flakes. Actually not bad, but probably got a little too carried away (I dumped in almost a cup, whoops—stick to 1/4 cup if you’re curious).

No Fancy Equipment? No Worries

If you don’t have a box grater, just mince the zucchini as fine as you can! You could use a food processor, too. Don’t have a hand mixer? Some elbow grease and a wooden spoon totally work—just takes a little more effort for creaming butter, but what’s baking without a mini workout. Also, I’ve scooped cookies with two spoons before, and sure, they’re a bit lopsided—still tasty!

Stashing Cookies (Or, How Long Do These Last?)

Let them cool first (I know, patience), then store in an airtight container. Room temp for a few days… though honestly, in my house it never lasts more than a day! If it’s humid, pop them in the fridge (but let come back to room temp for best texture). You could probably freeze the dough in balls for later—future you will thank present you.

How We Serve These (And a Family Quirk)

They’re good plain, for sure. But with a glass of cold milk (classic) or tucked beside Greek yogurt for breakfast? Amazing. My cousin insists on crumbling one over vanilla ice cream—can’t say she’s wrong. Also, if you want more ways to put your zucchini to good use, Smitten Kitchen’s squash gratin is a stunner.

Things I’ve Learned the Hard Way (Pro-ish Tips)

I once tried rushing the creaming step—don’t do it. Cookies were weirdly dense and, well, a bit sad.
Letting the dough rest, even for just 5-10 min, makes a huge difference in shape and chew.
Don’t eyeball the salt (I do, but, you know, learn form my mistakes and just measure it).
If your oven is like mine and has “hot spots,” rotate the tray halfway through—otherwise some cookies are Miss Golden and some just… pale.

Do you really taste the zucchini? → Not at all, pinky swear. These just taste soft and a bit nutty—no green flavor. I mean, my five-year-old eats them, so there’s that.
Can I make them gluten-free? → Haven’t tried a total GF swap, but I think oat flour with a pinch of xanthan gum might work (my friend down the road does this and swears by this blend).
What if I don’t have chocolate chips? → Roughly chop up whatever chocolate bar you’ve got! Or go wild—white choc, dried fruit… sky’s the limit. Once tossed in leftover toffee bits. It was strangely delicious.
Why are my cookies flat? → Could be you didn’t squeeze enough moisture from the zucchini, or maybe you warmed the butter too much. I’ve been there. Chilling the dough helps too.
Is it ok to freeze the dough? → Oh, definitely—scoop balls onto a tray, freeze, then dump into a freezer bag. Bake from frozen, just add a couple extra minutes.
Do I need to peel the zucchini? → Nope! The skin is barely noticeable and adds good flecks of color (plus nutrients, if we’re getting all health-conscious).

Anyway, hope you enjoy making these (and eating them) as much as I do! If you have too many zucchinis, you could try making zucchini bread too—never a bad idea. Happy baking, mate!