Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 101 reviews
  • Author: Nora
  • 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

Units Scale

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

  1. 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.
  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 while you prepare the wet ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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