Zucchini Chocolate Chip Cookies

A zucchini chocolate chip cookie leaning on a jar of milk.

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies are filled with rich chocolate chips, oats, and a secret ingredient—zucchini! It’s a great way to sneak in hidden veggies and use up any extra zucchini.

Prep Time20

Cook Time12

Total Time32

Servings:

Calories: 167kcal

Author: Karin and Ken

Ingredients

1 cup all purpose flour 5.3oz, 150g
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened 4oz, 115g
¼ cup granulated sugar 1.8oz, 50g
¾ cup brown sugar, packed 5.3oz, 150g
1 egg room temperature
1 teaspoon vanilla extract
1 ½ cups rolled oats 5.3oz, 150g
1 ½ cups chocolate chips 9.3oz, 263g
1 cup zucchini 4.8oz, 135g, shredded and drained

Instructions

Preheat your oven to 375 degrees Fahrenheit. Line a cookie with parchment paper.
In a small mixing bowl, whisk the flour with the cinnamon, baking soda, baking powder and salt. Set aside for just a second.
In the bowl to your stand mixer, use the paddle attachment to beat the butter, granulated sugar and brown sugar on high speed until smooth, about 2 minutes.
Add the egg and vanilla extract and continue beating on high speed until smooth, about 2 minutes.
Hold back approximately 2 tablespoons of chocolate chips and add the remainder to the bowl with the rolled oats and shredded zucchini. Fold the ingredients together until everything is evenly distributed through the batter.
Use a cookie scoop (or an ice cream scoop if you want bigger cookies — no judgement here) to scoop the dough into balls and place on your prepared cookie sheet leaving about 2 inches between each one.
Press a few of the reserved chocolate chips into the top of the batter balls. This step is completely optional but I find that it makes the cookies look so much prettier.
Bake for 10-12 minutes. The outside of the cookie will be browned but the inside will still appear soft and unset. Cool on the pan for 10 minutes before transferring to a cooling rack to cool until slightly warm. Enjoy warm or at room temperature.

Notes

You can use frozen zucchini, just make sure it’s fully thawed and well drained before measuring. It holds more moisture than fresh, so removing the excess liquid is key.
Let your eggs sit at room temperature for about 30 minutes before mixing the dough. This helps them blend more easily, creating a smooth, lump-free cookie dough.
Avoid overmixing the dough. Gently fold in the zucchini and chocolate chips just until combined. Overmixing adds too much air and develops excess gluten, which can make the cookies puff up and keep them from spreading properly.

Nutrition