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–+ servings
Zucchini Chocolate Chip Cookies

Irresistibly Soft Zucchini Chocolate Chip Cookies Recipe

Delicious Zucchini Chocolate Chip Cookies that are soft, chewy, and packed with nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-friendly version.
  • 1 cup Old-Fashioned Oats Quick oats can be substituted.
  • 1 teaspoon Baking Soda Ensure freshness.
  • ½ teaspoon Salt Sea salt or kosher salt works beautifully.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as an alternative.
  • ½ cup Butter (softened) Coconut oil can replace it.
  • ½ cup Granulated Sugar Can substitute coconut sugar.
  • ½ cup Brown Sugar Provides moisture.
  • 1 large Egg Aquafaba can be used as a vegan alternative.
  • ¼ cup Pure Maple Syrup Honey or agave can be used.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 cup Shredded Zucchini Drain frozen zucchini well.
  • 1 cup Chocolate Chips Opt for dark chocolate for a healthier twist.
Optional Mix-ins
  • ½ cup Chopped Nuts Walnuts or pecans are excellent choices.
  • ½ cup Dried Fruit Raisins or dried cranberries can be added.
  • Spices Cardamom or allspice can provide a unique twist.

Equipment

  • mixing bowl
  • electric mixer
  • cookie scoop
  • parchment paper
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prep Zucchini: Shred zucchini, blot excess moisture, aim for about 1 cup.
  2. Combine Dry Ingredients: Whisk flour, oats, baking soda, salt, cinnamon in a bowl.
  3. Cream Butter and Sugars: Beat softened butter with granulated and brown sugar.
  4. Mix Wet Ingredients: Stir in maple syrup and vanilla extract until combined.
  5. Combine Mixtures: Gradually add dry mixture to wet mixture and fold in zucchini.
  6. Chill Dough: Cover and refrigerate dough for at least 2 hours.
  7. Preheat Oven: Preheat oven to 350°F (177°C) and line baking sheets with parchment.
  8. Form and Bake Cookies: Scoop dough onto baking sheets, bake for 13-15 minutes.
  9. Cool Cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 110mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Gently blot the shredded zucchini to avoid soggy cookies, and refrigerate dough for optimal texture.

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