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!
4.67 from 15 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. Ive made lots of things with zucchini from breads to fritters but never cookies. GREAT idea, Maria! I was always worried the moisture would water down the dough but clearly no issues. Pinned and want to try these!

  2. Love these Maria! I just made a zucchini treat over the weekend and they turned out great! I am now convinced that zucchini is a magical baked good ingredient! Plus, I love coconut oatmeal cookies. YUM!

    1. Hi Rick-I’ve used a gluten-free flour mix and whole wheat flour and they were just as good. I am sure almond flour will work too! Let me know if you try it!

  3. When you put a batch in the freezer, did you freeze already baked cookies or did you freeze balls of cookie dough that you baked up later? I usually do the latter, but wondered if the zuchini makes a difference in what I should do.

  4. These totally count as a health food. Pretty balanced too, with the oats for some heart healthy fiber, coconut oil for some fat burning fats, dark chocolate chips for antioxidants, and zucchini for vitamins. And I’m a chocolate chip cookie fanatic. I like them in the dough form, fresh from the oven form, slightly cooled form, and the frozen form. Big fan. Thanks for the idea 🙂

  5. These look fantastic and relatively Weight Watchers friendly! I’ve bookmarked them to try very very soon. I too am a huge fan of cookies and the combination of coconut and zucchini. My mom made me a zucchini coconut bread recently and it was excellent! Thanks for the inspiration. I’m off to calculate their PointsPlus value….

  6. I will be trying these! Unfortunately I don’t have any garden zucchini or know of a neighbor with some to spare. Oh well! My mom just made some zucchini cookies but she just added two cups or so of zucchini to an oatmeal raisin cookie recipe and the dough was really wet. She had to keep adding flour in between batches. I think the amount of zucchini does effect the recipe. One cup seems like a safe bet.

  7. I love almost any kind of oatmeal cookie and these look amazing. However my 6 year old is allergic to oatmeal among other things. What else would be good in its place?

  8. Just came out of the oven. DELICIOUSLY moist, tender, flavorful and great texture! Love love choc hips, oatmeal and coconut, not a zucchini fan, but definitely a way to get me to eat it! Another fantastic cookie recipe. You are my cookie queen, Maria. Thank you!

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  10. Can you sub veg oil for the coconut oil? I live in the boondocks and it is over an hour to a grocery store but I have zucchini galore!! 🙂

  11. Hello! I found your site through A Spicy Perspective. Who would’ve thought to use zucchini with cookies! Brilliant! I love that I can feel less guilty eating this cookie since I get a serving of vegetables with it too. =)

    Is the texture of the cookie crunchy? If not, is there a way to get it crunchy? My family likes crunchy cookies.

  12. We just made three of your zucchini cookie recipes and these are our favorite! They are all really good cookies though…and disappearing quickly! 🙂

  13. Brenda- I just made these gluten free and they turned out great! I used rice flour in place of regular flour and added 1 tsp of xanthum gum. I have found the key to baking gluten free is to use an alternative flour as well as adding 1tsp of xanthum gum per cup of flour used. Makes everything turn out just as it would when baking with normal flour. 🙂 I hope this helps!

  14. Made these just a few days after the applesauce ones and love them just the same. I stored some away in the freezer for another day. Everyone at work enjoyed them too – such a great taste :]

  15. I made these but substituted butternutsquash for the zucchini since that was what I had at home and they came out delicious.

  16. Has anyone tried this using thawed & squeezed shredded zucchini? Did it turn out ok? We already shredded & froze all our zucchini so they wouldn’t spoil.

  17. I made these tonight with butter and they are delicious!! Perfect combination and they are so soft and chewy. Only change I made was 1/2 cup chocolate chips. Thanks for the recipe!

  18. I just made these yesterday with previously-frozen/thawed shredded zucchini. I only drained about half the liquid from the zucchini. These cookies turned out great! They are cake-like in texture which I wasn’t sure I liked at first bite. But after a couple bites, I was sold. I can’t stop eating these! My new favorite cookie. I had never baked with coconut oil before, but I can’t imagine these cookies any other way. The recipe is perfect as-is. Thanks for the recipe, Maria!

  19. Just defrosted a bag of zucchini that I shredded over the summer. It will bbe interesting to see how my husbannd liikes these as he is exxpeccting the Zucchini Cranbberry Chocolate Chip Cookies that you posted previously. Thosse are his favorite!

  20. I LOVE these cookies and made a double batch of them 4-6ths ago. I pulled one out of the freezer (because that is the best way to eat them!) and they are still SO good. Not freezer burned, I was amazed and impressed. Definitely a sign of a great cookie, almost half a year in the freezer and they don’t taste like the freezer or freezer burn at all! 🙂

  21. I’m not the biggest baker, but want to try these because I have so many zucchini this year. Do you peel the zucchini first before shredding it ?

  22. I admit, these do look good, but only ONE cup of zucchini? Come on!!! Give me a recipe that uses 50 cups of shredded zucchini and then I’ll be happy. 🙂

  23. These look amazing and I so want to make them but we’re not coconut fans over here. The oil is fine but the shreds not so much. I’m thinking if I left them out it would change the consistency completey. Do you have any suggestions?

  24. These are my husbands favorite cookies. I bake 3 or 4 batches at a time and freeze them. They are even delicious when eaten frozen. For the last batch I used half chocolate chips and half butterscotch becayse that is what I had. They may be even better!

  25. Wow! You have no idea how excited I am to make these! They sound so yummy!! I have my step kids coming this weekend and I promised to make cookies as part of our summer 2015 bucket list! This recipe is perfect! Thank you! I’ll let you know how it goes!!

  26. They sound delicious but can the recipe be made without white sugar? And less brown sugar? I’m thinking honey as a substitute?

  27. So yummy! My husband loves these and he is not a big cookie eater. I’m making a double batch next time so I can take a plate to my coworkers.

  28. I just made these today! They are so good! I did not have the shredded coconut so I just added a few more oats! They turned out great! I will definitely make these again and I will be sure to gave the shredded coconut when I do!

  29. I make my zucchini cookies with white chocolate chips And chopped walnuts.  No coconut for me!  No one ever knows there is zucchini in the cookies unless you leave a bit of the green peel when you shred the zucchini.

  30. I made these tonight and they were interesting! They somewhat had the texture of baked oatmeal, but with the sugar the edges were crispy. I liked them.

  31. I don’t usually comment, but these cookies turned out very good with the perfect texture and you would never know they had zucchini in them. I used quick oats as that’s all I had. I’m going to try a batch substituting the choc chips with raisins.

  32. Tried baking these today and they are delicious. I substituted the egg for flaxseed as I’m vegan and they still rose and have a lovely chewy texture. The children loved them too.

    1. It isn’t liquid in the jar…unless it is REALLY hot in your house. You want it to be melted but not HOT, melted at room temperature!

  33. Just made these, yummy!!

    Quick question- should I store on the counter or in the fridge for a few days?  Then i will freeze the leftovers 🙂

    1. If it is hot/humid in your house, I would keep them in the fridge. They are SO good frozen:) I am going to get one out of our freezer now!

  34. Mine did not come out pretty like the ones in the picture, and it was hard to tell when they were done. They had a perpetually raw look about them, and then one tray was burned. But the other was fine. They were delicious, and even my picky eater is delighted by them. I made them for a first day of school treat and have to remind myself: they’re for the children!

  35. Amazing!!!!True test of a great ?  I can’t stop eating the dough.  I don’t even want to wait to bake them it’s so good.  I just wish I knew the nutritional value.  I think it’s good for me but, how many calories?  fiber? protein? I wish I knew.

  36. 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

  37. I made these for a Boy Scout picnic and left with NONE! The boys loved them even knowing there is zucchini in them!

  38. 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!

  39. 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!

  40. 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!

  41. 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!

  42. I just made a double batch and they are delicious. Mine needed 15 min. I cannot wait to try one out of the freezer

  43. 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.

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