Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies. Loaded with oats, chocolate chips, zucchini and nuts! These Zucchini Cookies are an amazing way to use up extra zucchini!

Zucchini Cookies | chefsavvy.comI love the overabundance of zucchini we get every year. To me that means more recipes and uses for all the extra zucchini.

These Zucchini Cookies are an amazing way to use up extra zucchini. They are incredibly soft, cakey and loaded with nuts, chocolate chips and oats.

Easy Zucchini Chocolate Chip Cookies | chefsavvy.com

These Zucchini Chocolate Chip Cookies are ready in less than 20 minutes!

To shorten your prep time shred the zucchini in a food processor. It is way easier than using a grater! I also always leave the peel on the zucchini. The peel has tons of nutrients and fiber.

Zucchini Oat Cookies | chefsavvy.com

How to make Zucchini Chocolate Chip Cookies

  • Preheat Oven: To 350 degrees F.
  • Make Batter: Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy. Add both sugars and cream for another 2-3 minutes. Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl. Next add in zucchini and mix until combined. Fold in oats and walnuts. In a medium bowl combine flour, cinnamon and baking soda. Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix. Fold in the chocolate chips.
  • Bake: Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper. Bake for 10 minutes. The cookies should be slightly golden brown.
  • Cool: Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • Store: Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). They actually get super soft the longer they sit in an airtight container. You can always freeze the cookies for up to 3-4 months.

Zucchini Cookies | chefsavvy.com

These Zucchini Chocolate Chip Cookies are perfect for breakfast or dessert!

Zucchini Chocolate Chip Cookies | chefsavvy.com

Here are more delicious cookie recipes to try!

Zucchini Chocolate Chip Cookies

4.34 from 3 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Zucchini Chocolate Chip Cookies. Loaded with oats, chocolate chips, zucchini and nuts!

Ingredients

  • 1/2 cup butter 1 stick, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini shredded
  • 1 cup old fashioned oats
  • 1 cups chopped walnuts or almonds
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy.
  3. Add both sugars and cream for another 2-3 minutes.
  4. Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl.
  5. Next add in zucchini and mix until combined.
  6. Fold in oats and walnuts.
  7. In a medium bowl combine flour, cinnamon and baking soda.
  8. Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix.
  9. Fold in the chocolate chips.
  10. Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper.
  11. Bake for 10 minutes. The cookies should be slightly golden brown.
  12. Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  13. Store them in an airtight container to keep them fresh and moist.
Nutrition Facts
Zucchini Chocolate Chip Cookies
Amount Per Serving
Calories 180 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 62mg3%
Potassium 110mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 147IU3%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy Desserts, Summer Recipes, zucchini, Zucchini Chocolate Chip Cookies

Adapted from Nestle

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Comments

  • Elizabeth

    Made these today and they turned out great. They do have more of a cake texture than a cookie texture. Don’t expect a crispy, crunchy bite. I used two sizes of shredded zucchini to add interest. I love how the zucchini pieces stick out of the cookies. I also used dark chocolate. Excellent.

  • I made these per a recommendation from a facebook friend. They were a great way to use up extra zucchini. I did make some changes: First of all, I doubled the recipe, next I added an extra teaspoon of cinnamon and vanilla. ( my aunt used to always say, when it comes to spices and vanilla, if one is good, then 2 is better). I tasted the batter when it was all mixed up and realized the recipe did not call for any salt! Zucchini is very bland and just added to the blandness… so sprinkled and stirred in a teaspoon of salt… I think It could have used at least another 1/2 teaspoon… and it would have been better to add it to the dry ingredients. I used a cookie scoop and got exactly 3 trays of 15 and one tray of 11. After 10 minutes they were still glossy, so I raised the temp to 355 and baked an extra 2 minutes. they were perfect… with the above changes (adding salt) I would rate them a 5 star.

  • Nathan

    Thanks Vern, Thanks Marian! We will add some salt. We appreciate your suggestions!
    Have a great day!

    Nathan

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