Zucchini Coconut Chocolate Chip Cookies

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Zucchini Coconut Chocolate Chip Cookies are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year round because they are SO good!

Zucchini Coconut Chocolate Chip Cookie Recipe

Favorite Zucchini Cookies

Is your garden zucchini staring you down? Don’t be scared, we are here to help! Last week we shared a recipe for Grilled Zucchini Nachos and this week we are getting sweet with Zucchini Coconut Chocolate Chip Cookies.

I made Zucchini Coconut Bread and fell in love with the zucchini and coconut combo. Since I am obsessed with cookies, I decided to take that wining combo and create a cookie. Best decision ever because these zucchini cookies are in my top 10 cookies of ALL TIME! That is a big statement since I have over 200 cookie recipes on our blog, but I LOVE these SO SO much!

Zucchini Coconut Chocolate Chip Cookies on cooling rack

I’ve made zucchini cookies before and they’ve always turned out great. I love sneaking veggies into my cookies. It makes me feel better about eating a dozen:) And if you think zucchini doesn’t belong in cookies, think again. These cookies are delicious.

Zucchini Coconut Chocolate Chip Cookies in mixer

How to Make Zucchini Chocolate Chip Cookies:

These zucchini chocolate chip cookies are easy to make. You can whip up a batch in no time!

  • These zucchini cookies are made with: zucchini, coconut oil, sweetened flaked coconut, oatmeal, and chocolate chips.
  • You can make the cookies with regular all-purpose flour or white whole wheat flour. I make them both ways and both ways are equally delicious. I personally like the whole wheat version because they are healthier and no one even knows!
  • You don’t need to squeeze out the liquid in the shredded zucchini unless it is super watery. If it is, give it a gentle squeeze, but leave in most of the moisture.
  • For the coconut oil, measure it solid and then melt it in the microwave, let it cool slightly before adding it to the dough.
  • I use sweetened flaked coconut. You can use unsweetened coconut if you wish, but I like the touch of sweetness.
  • Use old fashioned oats for this recipe, not quick oats.
  • I use semi-sweet chocolate chips, but you can use milk if you like milk chocolate better.
  • Feel free to stir in some raisins or dried cranberries.

Zucchini Coconut Chocolate Chip Cookies

Zucchini Cookies are Meant for Sharing

I’ve already made two batches of Zucchini Coconut Chocolate Chip Cookies. I made a batch to share with friends and put a batch in our freezer, for a rainy day. The cookies got rave reviews from our friends and the cookies in our freezer haven’t been forgotten. I ate a cookie straight from the freezer and discovered they are just as good frozen, if not better! You HAVE to try them frozen, they are so good and the perfect treat for summer!

Zucchini Chocolate Chip Cookies

Family Favorite Zucchini Cookies, Even Kids Love Them

So don’t let your zucchini overwhelm you! Start shredding some zucchini, you have cookies to make! These easy zucchini cookies are a family favorite and our boys don’t even care there is zucchini in them. They asked about the green in the cookies and I told them it was zucchini and they kept on eating! They LOVE these cookies!

Ok, all this talk about cookies has me craving one RIGHT NOW! I am off to eat a cookie now, breakfast of champions! Hey, these are healthy cookies so it’s totally ok!

And if you are looking for more zucchini recipes, check out these our favorite zucchini recipes. Happy zucchini season!

If you like these Zucchini Coconut Chocolate Chip Cookies, you might also like:

Zucchini Chocolate Chip Cookie Recipe

Zucchini Coconut Chocolate Chip Cookies

Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!
4.7 from 20 votes
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
40 minutes
30 cookies


  • 1 cup all-purpose flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons coconut oil melted and cooled to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 3/4 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
  5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
  6. Note-the cookies will keep on the counter in an airtight container for up to 3 days. You can freeze the cookies for up to 2 months, they are SO good frozen.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    These cookies look really interesting! I love zucchini but I’ve tried to use it for something sweet but you did have many sweet recipes with zucchini, it’s awesome! I cannot wait to try this recipe first.
    – Natalie Ellis

  2. 5 stars
    I’m very excited to have found this recipe. Turned out great as written with the chocolate chips and I used whole wheat flour – you would never know! I’m going to try it with substitutions for the chocolate- maybe raisins or dried blueberries. Not that it wasn’t good with the choc chips. This has got to have a ton of fiber between the whole grains, and coconut. That alone makes it healthy. We loved it. Also want to try to freeze these cookies. There are only two of us and they are way too good to leave on the counter. Thanks so much for posting

    1. Yes, raisins or dried blueberries or dried cranberries would be good too! Glad you liked the cookies!

    1. I ran out of coconut oil. Can I sub vegetable oil or butter? If so, should I use an equal amount? Thanks!

  3. 5 stars
    you are correct – this is by far the best cookie recipe!!
    I used sea salt – what a pop – give it a try!
    Also cooked for 15 minutes a pop to get it crispy – hubby love them!
    Made 2 batch so far, more to come and can’t wait to get some in the freezer – but we keep eating them.
    Thank your for sharing all these amazing recipes!

  4. 3 stars
    Just made these & they were yummy!  Not too sweet, which I appreciate!  Definitely don’t squeeze out any moisture from the zucchini-I think they would get too dry.  Thanks for the post of a new, fun recipe!

  5. Can I leave out the oats or substitute something else for them? I’m not a fan of oats in cookies but I want to try green. Thanks!

  6. 5 stars
    I’ve made these twice in a row, the cookies are so delicious. I only use 1/3 cup of brown sugar for the entire recipe and thats all that’s required. The low sugar makes these perfectly acceptable for breakfast too. I like to bake them twice as long so the cookies retain a crunchy texture too. Love this recipe Maria.

  7. 5 stars
    The recipe is easy to follow, also takes little time. I had Zucchini Chocolate Chip Cookies yesternight with my nieces and nephews, I’m an expert chef for them now xD Thank you ^^

  8. These cookies look really interesting! I love zucchini but I’ve tried to use it for something sweet but you did have many sweet recipes with zucchini, it’s awesome! I cannot wait to try this recipe first.

  9. 5 stars
    I made these yesterday and they were a hit! I cooked half of the batch as written and added a bit of cinnamon and nutmeg to the other half of the batch. We liked them both ways. I will definitely make these again. Thanks!

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