If you’re like me and love sneaking veggies into your baked treats, you’re going to absolutely adore this Zucchini Chocolate Chip Cookies Recipe. These cookies are wonderfully soft, chewy, and packed with subtle zucchini goodness that adds moisture and a tiny health boost without sacrificing any of that classic cookie flavor we all crave. I love this recipe because it transforms everyday zucchini into a sweet treat perfect for snack time or dessert.
Whether you’re dealing with a garden surplus or just want to switch up your cookie game, this Zucchini Chocolate Chip Cookies Recipe is a winner. You’ll find that the oatmeal and cinnamon join forces beautifully with the zucchini, creating a flavor and texture combo that’s irresistible. Trust me, once you try these, they might just become your new go-to cookie!
Why You’ll Love This Recipe
- Moist and Chewy Texture: The shredded zucchini keeps these cookies soft and tender without being soggy.
- Hidden Veggie Boost: Perfect way to sneak some greens into your or your kids’ diet without any fuss.
- Easy to Customize: You can swap maple syrup or switch chocolate chips to suit your sweet tooth and preferences.
- Made Ahead Friendly: Dough chills beautifully, which means you can prep in advance and bake fresh cookies whenever you want.
Ingredients You’ll Need
This recipe brings together simple pantry staples with fresh zucchini to create something truly special. The oats and cinnamon add heartiness while the chocolate chips make every bite feel indulgent—plus, I’ve got a few tips for choosing the best ingredients!
- Zucchini: Use fresh, firm zucchini. No need to peel it—just shred and lightly blot to remove excess moisture.
- Old-fashioned rolled oats: These give the cookies that perfect hearty chew—avoid instant oats as they can get mushy.
- All-purpose flour: Spoon and level this for accuracy to keep cookie texture just right.
- Baking soda: Helps the cookies rise slightly and keep their softness.
- Salt: Balances sweetness and enhances flavor.
- Ground cinnamon: Adds warm spice that complements zucchini beautifully.
- Unsalted butter: Softened but not melted, this helps achieve creamy cookie dough.
- Dark or light brown sugar: Brings that deep molasses flavor and chewiness you love in cookies.
- Granulated sugar: Balances sweetness and creates a slight crisp edge.
- Egg: Binds ingredients and adds richness.
- Pure maple syrup: Adds subtle flavor and helps cookies spread just right; you can substitute honey if needed.
- Pure vanilla extract: Elevates every bite with natural sweetness.
- Semi-sweet chocolate chips: For melty pockets of chocolate magic throughout your cookies.
Variations
I often switch things up depending on what we have on hand or dietary needs. Don’t hesitate to personalize the Zucchini Chocolate Chip Cookies Recipe—it’s all about what makes you and your family happiest!
- Nutty Twist: I once added chopped walnuts, which added a wonderful crunch and nutty flavor.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend and make sure oats are certified gluten-free too.
- Sweetener Swap: Use honey or coconut sugar instead of brown or granulated sugar for a slightly different flavor.
- Dairy-Free: Substitute butter with vegan butter or coconut oil for delicious dairy-free cookies.
How to Make Zucchini Chocolate Chip Cookies Recipe
Step 1: Prepare and Blot Your Zucchini
After shredding your zucchini, don’t skip the blotting step! I discovered this trick the hard way when soggy dough ruined a batch. Just lightly press the shredded zucchini with a clean kitchen towel or paper towel to soak up excess moisture—you don’t have to squeeze out all the water, just enough to avoid watery dough. This little step keeps the cookies perfectly chewy without turning them mushy.
Step 2: Mix the Dry Ingredients
Whisk together oats, flour, baking soda, salt, and cinnamon in a bowl. This ensures even distribution and gives you that classic blend of flavors and texture. I like to set this aside so I can focus on creaming the wet ingredients next.
Step 3: Cream Butter and Sugars, Then Add Flavorings
Using a mixer, beat softened butter with brown and granulated sugar until creamy—about two minutes. This step is crucial because it aerates the mixture, helping the cookies rise beautifully. Next, add your room-temperature egg, then maple syrup and vanilla. Scrape down the bowl’s sides as you go to keep everything well combined. If you skip this, your cookies might not be as tender or flavorful, so just trust me on this one.
Step 4: Combine Everything and Add Zucchini & Chocolate Chips
Mix the dry ingredients and blotted zucchini into your wet ingredients on a low speed to avoid overmixing. Then, with the mixer still on low, fold in the chocolate chips. This part always feels a bit like magic—those chocolatey pockets turn the cookies into a true treat. The dough will be a bit sticky and thick, which is what you want.
Step 5: Chill the Dough for Best Results
Don’t skip chilling the dough, even though I know it can be tempting to bake right away. Refrigerate your cookie dough for at least 2 hours—or up to 4 days if you want to prep ahead. Chilling solidifies the butter and allows flavors to meld, which leads to thicker, chewier cookies. If your dough gets really firm, just let it soften at room temp for about 30 minutes before scooping.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop generous 1.5 tablespoon dough balls about 3 inches apart so they don’t merge during baking. Bake for 13-14 minutes for soft edges and centers, or up to 15 if you prefer a crisper edge. Fresh out of the oven, the cookies will look soft and delicate—be gentle when moving them.
Step 7: Cool and Add Finishing Touches
Let your cookies cool on the baking sheet for 5 minutes first—they’ll firm up enough for easy handling. My favorite little extra? While warm, I like pressing a few more chocolate chips on top for that picture-perfect look. Once fully cooled, these cookies have a chewy, tender texture that keeps my family coming back for more.
Pro Tips for Making Zucchini Chocolate Chip Cookies Recipe
- Lightly Blot Zucchini: Avoid squeezing it dry to keep moisture balance perfect for chewy cookies.
- Use Old-Fashioned Oats: They give your cookies the best texture — softer oats just don’t cut it here.
- Chill Your Dough Long Enough: It’s worth the wait—the cookies spread less and develop richer flavor.
- Don’t Overbake: Take them out when edges are golden but centers still look soft to keep them chewy.
How to Serve Zucchini Chocolate Chip Cookies Recipe
Garnishes
I love pressing a few extra chocolate chips on top of the cookies right after baking—it’s a simple little touch that makes them look inviting and extra gooey. Sometimes I sprinkle a tiny pinch of flaky sea salt for a playful sweet-salty combo, which is a real crowd-pleaser!
Side Dishes
These zucchini chocolate chip cookies are wonderful alongside a tall glass of cold milk, a cozy cup of chai tea, or even a dollop of vanilla Greek yogurt for a snack. They also shine as a sweet finish to a casual brunch or picnic.
Creative Ways to Present
For a fun twist at parties, I’ve arranged these cookies in a pretty tin lined with parchment paper and tied it with a ribbon—instant gift! I’ve also served them warm with a scoop of vanilla ice cream for dessert, which makes for a dreamy treat.
Make Ahead and Storage
Storing Leftovers
I store leftover zucchini chocolate chip cookies in an airtight container at room temperature, and they stay fresh and chewy for up to 5 days. If you want them to last a bit longer, refrigeration helps maintain freshness for about a week, though they might firm up slightly.
Freezing
Both baked cookies and unbaked dough balls freeze beautifully for up to three months. When I freeze dough balls, I bake them straight from the freezer, adding about a minute or two to the bake time—super convenient for last-minute cravings!
Reheating
To enjoy your cookies warm again, I pop them in a 300°F oven for 5 minutes or microwave for 15–20 seconds. This warms the chocolate and restores softness without drying them out—feels like they just came from the oven!
FAQs
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Can I use peeled zucchini for this recipe?
Absolutely! I usually leave the peel on because it adds color and nutrients, but peeling the zucchini is perfectly fine if you prefer a milder flavor or smoother texture.
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Will these cookies taste like veggies?
Not at all. The zucchini adds moisture without a strong vegetable flavor, especially when combined with cinnamon and chocolate. Even picky eaters often can’t guess there’s zucchini inside!
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Can I substitute the maple syrup?
Yes! Honey works well as a substitute and adds its own unique sweetness. You could also try molasses for a deeper flavor, though it will change the cookie’s taste quite a bit.
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How do I prevent soggy cookies with zucchini?
The key is lightly blotting the shredded zucchini to remove extra moisture without squeezing too hard. Also, chilling the dough helps control spread and texture, resulting in perfectly chewy cookies.
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Can I make these cookies vegan?
You can! Swap the butter for a vegan butter substitute or coconut oil, use a flax or chia egg instead of a chicken egg, and check that your chocolate chips are dairy-free.
Final Thoughts
I honestly can’t recommend this Zucchini Chocolate Chip Cookies Recipe enough—it’s one of those surprising yet comforting treats that’s easy to make and loved by all ages. Once you’ve tried these cookies, you’ll keep looking for excuses to make more zucchini just so you can bake them again. So grab some fresh zucchini, give this recipe a try, and enjoy sharing something a little different but totally delicious with your family or friends.
Print
Zucchini Chocolate Chip Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 29 minutes
- Yield: 2 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Chocolate Chip Cookies combine the hearty texture of old-fashioned oats with the moistness of shredded zucchini for a perfectly chewy and flavorful treat. Enhanced with cinnamon and sweetened with a combo of brown sugar, granulated sugar, and pure maple syrup, these cookies are soft in the center with optional crispy edges. Perfect for a wholesome snack or dessert, they balance indulgence and a touch of nutrition.
Ingredients
Wet Ingredients
- 1 cup (130g) shredded zucchini (lightly blotted)
- 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
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
Add-ins
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. No need to squeeze out all the liquid; gentle blotting is sufficient. Measure out 1 cup (130g) of this lightly blotted zucchini and set aside until step 4. You can also cover and refrigerate it for up to 1 day—it can be added cold to the dough.
- 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 while you prepare the wet ingredients.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter along with dark or light brown sugar and granulated sugar on medium speed until creamy, about 2 minutes.
- Add Egg and Flavorings: Add the large egg to the creamed butter and sugar, mixing on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the pure maple syrup and vanilla extract, mixing again on high until well incorporated.
- Combine Wet and Dry Ingredients with Zucchini: Add the dry oat mixture and the lightly blotted shredded zucchini to the wet ingredients. Mix on low speed until just combined. Keep the mixer running on low and beat in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours, and up to 4 days. If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping and baking to soften the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Form and Bake Cookies: Using a medium cookie scoop or tablespoon measure, form dough balls about 1.5 tablespoons each and place them 3 inches apart on the prepared baking sheets. Bake for 13-14 minutes or until the edges are lightly browned and centers appear very soft. For crispier edges, bake an additional minute or two, totaling about 15 minutes.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, while still warm, press a few extra chocolate chips on top for a prettier look. The cookies will be soft when warm and become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week. Dough balls and baked cookies can also be frozen for up to three months.
Notes
- Make Ahead & Freezing: Baked cookies and unbaked cookie dough balls freeze well for up to three months. Bake frozen dough balls for an extra minute without thawing.
- Special Tools: Recommended tools include a box grater for shredding zucchini, glass mixing bowls, whisk, electric mixer (handheld or stand), baking sheets, silicone baking mats or parchment paper, medium cookie scoop, and cooling rack.
- Zucchini: Peeling is optional; the recipe uses unpeeled zucchini for more nutrients and color.
- Oats: Use old-fashioned whole rolled oats to achieve the best hearty, chewy texture. Avoid quick or instant oats which alter texture.
- Maple Syrup: Adds flavor and helps cookies spread evenly and crisp at the edges, but can be substituted with honey, molasses, or omitted if desired.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies per batch)
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
