Chocolate Chip Zucchini Oatmeal Cookies

Hearty oatmeal cookies with chocolate chips, coconut and orange. The zucchini makes them incredibly moist and tender, and healthy enough to have for breakfast…well, almost.

Chocolate Chip Coconut Zucchini Oatmeal Cookies

My local grocery store had zucchini on sale the other day, and since it’s my all time favorite vegetable, I figured I’d stock up. I knew I wanted to bake something but wasn’t quite sure what. I came across this recipe and thought it sounded pretty amazing, and quite healthy, so I figured I’d give it a try.

A close up of Cookies

WOW. These cookies are amazing. The coconut gives them a beautifully nutty flavor and the hint of orange gives a nice brightness. The zucchini has a lot of liquid but that keeps the cookies incredibly moist.

Zucchini Coconut Chocolate Chip Cookies

This recipe was adapted from Two Peas and Their Pod.

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A close up of chocolate chip cookies

Chocolate Chip Zucchini Oatmeal Cookies


  • 1 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons butter melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • Zest from one large orange about 1 tablespoon
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup semisweet mini chocolate chips


  • Preheat oven to 350 degrees.
  • In a medium bowl, mix flour, baking soda and salt and set aside.
  • Wrap the shredded zucchini in a towel and press to extract as much liquid as possible. Set aside.
  • In a large mixing bowl, combine melted butter and sugars until smooth. Stir in egg, vanilla and orange extracts, zucchini and orange zest.
  • Gradually add flour mixture and stir just until combined.
  • Stir in oats, coconut and chocolate chips and stir just until combined.
  • Drop by rounded tablespoons (I like to use a cookie scoop) two inches apart on a parchment paper lined cookie sheet. Bake for 12-12 minutes at 350 degrees until cookies are light golden brown.
  • Cool cookies on a wire baking sheet.

For more delicious cookie recipes, be sure to try these:

Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodles

Ice Cream Sundae Cookies

Ice Cream Sundae Cookies

Chocolate Dipped Cheesecake Cookies

Chocolate Dipped Cheesecake Cookies

For all desserts on the site, go HERE.

For a complete list of recipes, go HERE.

  Chocolate Chip Zucchini Oatmeal Cookies

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Love them!! I made these yesterday and they are super good. The orange adds such a different flavor…
    Thank you for the delicious recipe. I will definitely be making these again!

  2. Mmmm…these cookies look absolutely delicious! Zucchini is one of my very favorite vegetables; I can’t believe I’ve never tried them in a cookie before! Definitely whipping up a batch asap! 🙂 Pinned!