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Zucchini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 91 reviews
  • Author: Emily
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 29 minutes
  • Yield: 2 dozen (24 cookies)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Deliciously soft and chewy zucchini chocolate chip cookies packed with wholesome oats, shredded zucchini, and melty semi-sweet chocolate chips. These cookies have a lovely cinnamon flavor and are lightly sweetened with both brown and granulated sugars plus a touch of maple syrup, making them perfect for a nutritious yet indulgent treat. The addition of zucchini adds moisture and subtle veggie goodness without overpowering the classic cookie taste.

Ingredients

Units Scale

Vegetables

  • 1 cup (130g) shredded zucchini (lightly blotted)

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup
  • 1 and 1/2 teaspoons pure vanilla extract

Other

  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture but do not squeeze it completely. You need 1 cup (130g) of this lightly blotted zucchini. Set aside until step 4 or refrigerate covered for up to 1 day.
  2. Mix dry ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
  3. Cream butter and sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with the brown sugar and granulated sugar on medium speed until creamy, about 2 minutes. This creates a light and fluffy base for your cookies.
  4. Add wet flavorings: Add the egg to the creamed butter mixture and mix on high until fully combined, approximately 1 minute. Scrape down the sides and bottom as needed. Then blend in the maple syrup and vanilla extract on high until evenly incorporated.
  5. Combine dough: Add the dry oat and flour mixture along with the shredded zucchini into the wet ingredients. Mix on low speed until just combined to avoid overmixing. With the mixer still on low, gently beat in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Chill the dough: Cover the cookie dough and refrigerate for at least 2 hours, up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for 30 minutes before scooping because it will be quite firm and hard to handle.
  7. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for easy cookie removal and cleanup.
  8. Scoop and bake: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading. Bake for 13-14 minutes until the edges are lightly browned but the centers still look soft. For crisper edges, bake an additional minute or two, up to 15 minutes max.
  9. Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up. Transfer them to a wire rack to cool completely. For a pretty presentation, press a few extra chocolate chips into the tops while still warm. Cookies will be very soft when warm and become chewy as they cool.
  10. Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week. You can also freeze baked cookies or dough balls for longer storage.

Notes

  • Make Ahead & Freezing: Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze well for up to three months. When baking frozen dough balls, add an extra minute to the baking time—no need to thaw first.
  • Zucchini Preparation: Peeling the zucchini is optional. Leaving the skin on adds color and nutrients.
  • Oats: Use old-fashioned whole rolled oats for the best chewy texture. Avoid quick or instant oats, which won’t provide the desired cookie structure.
  • Maple Syrup Substitutes: Maple syrup enhances flavor and helps cookies spread with crispy edges. You can substitute honey or molasses, though molasses provides a stronger flavor. It’s also possible to omit it entirely but it’s recommended for best results.
  • Special Tools: Box grater, mixing bowls, whisk, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, cooling rack.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/zucchini-chocolate-chip-cookies-recipe/