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–+ servings
Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies That Everyone Will Crave

These Zucchini Chocolate Chip Cookies are a delightful blend of flavors and secretly include healthy zucchini!
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Dough 2 hours
Total Time 2 hours 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Old-Fashioned Oats Avoid quick oats
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Optional but recommended
  • 1 teaspoon Salt
  • 1 cup Butter (softened) Can substitute with almond butter
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 large Egg Can use a flax egg for vegan option
  • 1/4 cup Maple Syrup Honey can be used if preferred
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Zucchini Lightly blot to remove excess moisture
  • 1 cup Semi-Sweet Chocolate Chips Can switch to white chocolate or butterscotch chips
Optional Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or pecans recommended
  • 1/2 cup Dried Fruit Raisins or cranberries for added sweetness

Equipment

  • Mixing bowls
  • electric mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Prep Zucchini: Wash and shred zucchini, then lightly blot it with paper towels to remove excess moisture.
  2. Mix Dry Ingredients: Whisk together all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon.
  3. Cream Butter and Sugars: Beat softened butter with granulated sugar and brown sugar until light and fluffy. Mix in egg, maple syrup, and vanilla extract.
  4. Combine Mixtures: Add dry ingredients to wet ingredients, stirring until just combined. Fold in shredded zucchini and chocolate chips.
  5. Chill Dough: Cover and refrigerate the dough for at least 2 hours.
  6. Preheat Oven: 15-20 minutes before baking, preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Scoop Cookies: Drop rounded portions of dough onto prepared sheets, spacing them about 3 inches apart.
  8. Bake: Bake for 13-14 minutes until edges are lightly browned.
  9. Cool Cookies: Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Properly blotting the zucchini prevents soggy cookies. Chilling the dough is essential for best texture. Store cookies in an airtight container at room temperature for up to 5 days.

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