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A stack of freshly baked Zucchini Chocolate Chip Cookies, showcasing their golden-brown edges and soft, chewy texture.

Zucchini Chocolate Chip Cookies

Soft, chewy, and packed with hidden zucchini, these cookies offer a sweet surprise with every bite.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Dessert, healthy cookies, Zucchini Chocolate Chip Cookies, Zucchini cookies
Prep Time: 2 hours
Cook Time: 14 minutes
Chill time: 2 hours
Total Time: 4 hours 14 minutes
Servings: 24 Cookies
Calories: 200kcal
Cost: $6

Ingredients

  • 1 cup 130g shredded zucchini lightly blotted see instructions
  • 2 cups 170g old-fashioned whole rolled oats do not use quick oats
  • 1 cup 125g all-purpose flour spooned & leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup 113g unsalted butter softened to room temperature
  • ½ cup 100g dark or light brown sugar packed
  • ½ cup 100g granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon pure maple syrup adds flavor and crispness
  • 1and ½ teaspoons pure vanilla extract
  • 1 cup 180g semi-sweet chocolate chips

Instructions

  • Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture, just gently blot. Set aside.
  • Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars on medium speed until creamy, about 3 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape the bowl as needed. Add maple syrup and vanilla and mix until combined.
  • Add the dry ingredients and zucchini to the wet mixture, then mix on low speed until just combined. Fold in the chocolate chips on low speed. Cover and chill the dough for at least 2 hours (up to 4 days).
  • Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons of dough for each cookie and place 3 inches apart on the prepared sheets. Bake for 13-14 minutes or until the edges are lightly browned. The centers will be soft. For crispier edges, bake for 15 minutes.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are a delicious way to sneak in some veggies, and the chewy, crisp texture will have you coming back for more!

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 5mg