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 from your garden!

Looking for more delicious cookie recipes? Try my Coconut Oil Chocolate Chip Cookies or my Flourless Peanut Butter Cookie!

Zucchini Cookies | chefsavvy.comI love the overabundance of zucchini we get every year from the garden. To me that means more Chocolate Chip Zucchini Bread, more Zucchini muffins and my new favorite Zucchini Noodles aka zoodles!

These Zucchini Cookies are an amazing way to use up extra zucchini. You would never know that there are vegetables in these cookies! The zucchini can’t be detected which is great for the kiddos! They are the perfect combination of Zucchini bread and your favorite oatmeal cookie! They are incredibly soft, cakey, chewy and loaded with nuts, chocolate chips and oats.

Best of all these Zucchini Chocolate Chip Cookies are ready in less than 20 minutes! To shorten the prep time I 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.

These Oatmeal zucchini chocolate chip cookies are perfect for breakfast or dessert!

Ingredients

  • Butter: Softened butter is added to the cookies to make them rich, soft and buttery!
  • Sugar: I use a combination of granulated sugar and light brown sugar. The light brown sugar gives the cookies extra flavor and softness.
  • Egg: Provides structure and adds flavor and moisture to the cookies.
  • Flavorings: Vanilla extract and a touch of cinnamon are added!
  • Zucchini: Is what gives these cookies so much moisture and softness.
  • Old fashioned oats: Make the cookies perfectly chewy and remind me so much of an oatmeal cookie.
  • Nuts: You can use either chopped walnuts, almond or pecans.
  • Flour: I use all purpose flour however whole wheat flour can be substituted. You can also do half and half!
  • Baking soda: Is used as a leavener for the cookies.
  • Chocolate: You can’t make zucchini chocolate chip cookies without a little chocolate! I love using semi sweet chocolate chips however dark chocolate chunks or white chocolate chips can be added as well!

Easy Zucchini Chocolate Chip 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: The soft zucchini cookies 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 Oat Cookies | chefsavvy.com

Tip for making this Zucchini cookies recipe

  • To make gluten free zucchini cookies substitute the flour for gluten free flour and make sure the oats are gluten free.
  • Make these zucchini oatmeal cookies even healthier by substituting the all purpose flour for whole wheat.
  • These cookies are amazing topped with cream cheese frosting!
  • Optional add in’s: Raisin’s, white chocolate chips, peanut butter chips, dark chocolate chunks, shredded coconut, or dried cranberries.
  • Substitute some of the shredded zucchini for carrots to make carrot zucchini cookies!

Zucchini Cookies | chefsavvy.com

Here are more delicious cookie recipes to try!

Zucchini Cookies | chefsavvy.com

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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

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • 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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