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Zucchini Chocolate Chip Cookies Recipe

ByCaroline
Jump to Recipe· 4.8 from 35 reviews

I can barely resist sharing this Zucchini Chocolate Chip Cookies Recipe because it’s such a fun twist on classic chocolate chip cookies. The zucchini adds a subtle moisture and tenderness that takes these cookies from ordinary to extraordinary, without making them taste “veggie-like” at all. Trust me, these are perfect whether you want a sweet treat that sneaks in some greens or just crave chewy, chocolatey goodness with a bit of wholesome texture.

I first stumbled upon this recipe on a whim, and it quickly became a go-to anytime I want something comforting but a little different. These cookies bake up soft and chewy, with just the right hint of cinnamon and a lovely burst of chocolate chips in every bite. Plus, they’re fantastic for using up zucchini from the garden or market, bringing a fresh vibe to your cookie jar!

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Why This Recipe Works

  • Moisture Balance: The lightly blotted zucchini keeps the cookies tender without watering down the dough.
  • Texture Contrast: Old-fashioned oats add a satisfying chew and hearty texture to complement the soft chocolate chips.
  • Flavor Layers: Cinnamon and maple syrup add warmth and complexity beyond standard chocolate chip recipes.
  • Cooling Time Magic: Chilling the dough intensifies flavors and helps the cookies bake evenly with perfect edges.
A cooling rack holds thirteen round oatmeal cookies scattered evenly across its silver grid. Each cookie has a rough texture from the oatmeal flakes with uneven edges, appearing golden brown with darker brown chocolate chips studded on the top and mixed into the body. Flecks of green zucchini pieces are visible throughout the cookies, adding specks of color against the warm tones of the dough. The wire rack is placed on a white marbled surface and a soft, wrinkled green cloth rests beside it. The scene is bright and clean, focusing on the rustic yet inviting look of the cookies. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Zucchini Chocolate Chip Cookies Recipe come together to create that enviable chewy yet tender bite. Each plays a critical role, especially the oats and zucchini which give these cookies their unique character. I always suggest using fresh, good-quality ingredients for the best results.

  • Shredded zucchini: Lightly blot it to remove excess moisture but keep enough for cookie softness and nutrition.
  • Old-fashioned whole rolled oats: These add chewiness and a rustic texture that quick oats just can’t match.
  • All-purpose flour: The foundation to hold everything together.
  • Baking soda: Helps cookies rise and spread just right.
  • Salt: Balances sweetness and enhances flavors.
  • Ground cinnamon: Warms up the flavor and pairs beautifully with zucchini.
  • Unsalted butter: Creamy, flavorful fat that creates tenderness and helps with browning.
  • Dark or light brown sugar: Offers moisture and caramel notes.
  • Granulated sugar: Adds sweetness and helps create crisp edges.
  • Large egg: Binds the dough and adds structure.
  • Pure maple syrup: Adds natural sweetness and promotes crispy edges—you can swap honey here if needed.
  • Pure vanilla extract: Enhances the overall flavor.
  • Semi-sweet chocolate chips: The star of the show for chocolate lovers.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Zucchini Chocolate Chip Cookies Recipe is how easy it is to make it your own. Whether you’re adjusting sweetness, swapping mix-ins, or tweaking textures, these cookies welcome your creativity!

  • Add nuts: My favorite is to toss in a handful of toasted walnuts or pecans for extra crunch—I find it adds a nice contrast to the soft cookies.
  • Try white chocolate chips: If you like a sweeter chocolate flavor, white chocolate chips pair beautifully with zucchini.
  • Dairy-free option: Swap butter for coconut oil to make these cookies friendlier for dairy-sensitive folks.
  • Boost the cinnamon: If you love warm spices like I do, sprinkle in an extra pinch or a dash of nutmeg.

Step-by-Step: How I Make Zucchini Chocolate Chip Cookies Recipe

Step 1: Prep the Zucchini Just Right

The trick to using zucchini in cookies is gently removing just enough moisture. I shred the zucchini and then lightly blot it with a clean kitchen towel or paper towel—no need to squeeze too much or you’ll lose the moisture that keeps the cookies tender. Set it aside while you get everything else ready. If you want to prep ahead, you can cover and refrigerate the shredded zucchini for up to a day without a problem.

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. This mix of dry ingredients ensures your cookies will rise properly, have that distinct oat chew, and the perfect hint of spice.

Step 3: Cream Butter and Sugars Thoroughly

Using a hand mixer or stand mixer, beat the softened butter with brown and granulated sugars until nice and creamy. This usually takes about two minutes on medium speed. A well-creased butter and sugar mixture means air bubbles that help cookies rise and spread beautifully. Add the egg and mix on high to make sure it’s fully incorporated, then scrape down the sides as needed.

Step 4: Add Flavor Boosters and Zucchini

Next, add the maple syrup and vanilla extract to your wet mixture, beating on high until just combined. Then, mix your dry ingredients and shredded zucchini in on low speed. Finish by stirring in the chocolate chips without overmixing; you want them evenly spread through the dough.

Step 5: Chill Your Dough for Flavor and Texture

One of the smartest steps is chilling your dough for at least 2 hours (or up to 4 days) in the fridge. It helps the flour hydrate fully and lets flavors meld. When you’re ready to bake, take the dough out and let it sit at room temperature for about 30 minutes if it’s very firm—this makes scooping easier and helps cookies bake evenly.

Step 6: Bake and Enjoy!

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop heaping 1.5-tablespoon portions onto the sheet, leaving about 3 inches between each. Bake for 13-14 minutes, or up to 15 minutes if you want crispier edges. The centers will look soft — that’s a good sign! Let them cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. If you want to get fancy, press a few extra chocolate chips on top of each warm cookie before cooling—they look irresistible!

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Tips from My Kitchen

  • Don’t Over-Squeeze Zucchini: Blot the zucchini just enough to remove surface moisture—too dry and the cookies get crumbly; too wet and they spread too thin.
  • Chill the Dough Well: I noticed cookies bake more evenly and flavors deepen when the dough rests in the fridge, so don’t skip this!
  • Use the Right Oats: Old-fashioned rolled oats give the best chew and thickness—quick oats made my cookies too flat and mushy.
  • Don’t Overbake: Take them out while centers look soft; they’ll firm up as they cool and stay chewy rather than hard.

How to Serve Zucchini Chocolate Chip Cookies Recipe

A light green plate with colorful polka dots holds seven round oatmeal cookies with dark chocolate chips and small green zucchini shreds mixed in; the cookies look soft with a rough textured surface. Around the plate are three more cookies, some resting on a light green cloth, and a dark green zucchini sits to the right. In the upper right, there is a small white bowl filled with dark chocolate chips. All items sit on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Whenever I serve these cookies, I like to press a few extra chocolate chips on top while they’re still warm—it just makes them look so inviting. For a little extra fun, you can sprinkle some flaky sea salt on top right after baking to balance the sweetness with a salty crunch.

Side Dishes

These cookies go beautifully with a cold glass of milk or a warm mug of chai or coffee. If you want to turn it into a light dessert, serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy treat.

Creative Ways to Present

For parties or holidays, I love stacking these zucchini chocolate chip cookies into little towers tied with twine, or placing them alongside fresh fruit and nuts on a rustic wooden board. You could even sandwich them with a layer of homemade cream cheese frosting for a decadent twist that impresses guests!

Make Ahead and Storage

Storing Leftovers

I keep leftover zucchini chocolate chip cookies in an airtight container at room temperature—they stay soft and delicious for up to 5 days. If my kitchen is warm, I pop them in the fridge in a sealed container which extends their life to about a week without drying out.

Freezing

These cookies freeze really well, whether baked or as dough balls. I freeze baked cookies layered between parchment paper in a zip-top bag for up to three months. For dough, I portion and freeze on a sheet tray before transferring to a bag—bake frozen dough balls straight from the freezer, adding a minute or two to baking time.

Reheating

To enjoy frozen or refrigerated cookies, I warm them gently in the oven at 300°F for 5-7 minutes to revive that fresh-baked softness. The microwave can make them a bit chewy but watch the timing closely to avoid drying out.

FAQs

  1. Can I use frozen zucchini for this recipe?

    You can, but make sure to thaw and blot frozen zucchini very well to remove excess moisture before adding it to your dough. Too much moisture can cause the cookies to spread too thin or become too soft.

  2. Will these cookies taste like zucchini?

    Nope! The zucchini adds moisture and tenderness but its flavor is subtle and mostly masked by cinnamon, maple syrup, and chocolate chips. Most friends don’t even guess there’s zucchini inside!

  3. Can I make these cookies gluten-free?

    Yes! Use a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. This swap works well, though texture might be slightly different.

  4. How long should I chill the dough?

    For best flavor and texture, chill the dough at least 2 hours and up to 4 days. If chilled longer, let the dough sit at room temperature for 30 minutes before scooping and baking.

Final Thoughts

If you’re looking for a cookie recipe that feels a little special but delivers big on comfort and flavor, this Zucchini Chocolate Chip Cookies Recipe is it. I love how the zucchini sneaks in extra moisture and nutrition without sacrificing any of that classic chocolate chip cookie magic. These cookies have quickly become one of my favorites to bake for family and friends, and I know you’ll enjoy them too. Give it a try next time you want to impress with something simple but a little unexpected—you might just find a new favorite in your rotation!

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Zucchini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 35 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and chewy Zucchini Chocolate Chip Cookies made with shredded zucchini, rolled oats, and semi-sweet chocolate chips. These cookies combine the moisture and subtle flavor of zucchini with the classic comfort of chocolate chip cookies, perfect for a nutritious twist on a beloved treat.

Ingredients

Vegetables

  • 1 cup (130g) shredded zucchini (lightly blotted)

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is sufficient. Measure 1 cup (130g) of shredded, lightly blotted zucchini and set aside until step 4. Alternatively, cover and refrigerate for up to 1 day, and it can be added cold to the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set aside for later use.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown and granulated sugars on medium speed until creamy, about 2 minutes.
  4. Add Egg and Flavorings: Add the large egg and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the maple syrup and vanilla extract, mixing on high until fully incorporated.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mixture and shredded zucchini to the wet ingredients. Mix on low speed until just combined. While mixer is running on low, beat in the semi-sweet chocolate chips.
  6. Chill Dough: Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking to soften.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
  8. Form Cookies: Scoop or roll cookie dough, using about 1.5 tablespoons per cookie, and place them 3 inches apart on the prepared baking sheets.
  9. Bake Cookies: Bake cookies for 14 minutes or until the edges are lightly browned and centers look soft. For crispier edges, bake for 15 minutes.
  10. Cool Cookies: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While warm, pressing a few extra chocolate chips into the top is optional for a decorative touch.
  11. Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze well for up to three months; bake frozen dough balls for an extra minute without thawing.
  • Use old-fashioned whole rolled oats for best chewy texture; avoid quick or instant oats.
  • The maple syrup adds flavor and helps cookies spread and crisp at the edges. Honey or molasses can be used as substitutes, though maple syrup is recommended.
  • Zucchini peel is optional; the recipe uses unpeeled zucchini for convenience.
  • Use a medium cookie scoop to ensure consistent cookie size and even baking.
  • Allow dough to soften at room temperature after chilling to make scooping and shaping easier.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130 kcal
  • Sugar: 10 g
  • Sodium: 90 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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