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–+ servings
Stacked Zucchini Chocolate Chip Cookies with gooey melted chocolate.

Zucchini Chocolate Chip Cookies

5 from 1 vote
These Zucchini Chocolate Chip Cookies are irresistibly soft, chewy, and packed with delicious chocolatey goodness, with a secret zucchini twist!
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Prep Time 2 minutes
Cook Time 14 minutes
Chill Time 2 minutes
Total Time 18 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup shredded zucchini lightly blotted with a paper towel excess moisture removed
  • 2 cups old-fashioned rolled oats provides chewy texture
  • 1 cup all-purpose flour spooned and leveled
  • ½ teaspoon baking soda helps with rising
  • ½ teaspoon salt enhances flavor
  • 1 teaspoon ground cinnamon adds warm flavor
  • ½ cup unsalted butter softened to room temperature
  • ½ cup packed dark brown sugar adds richness
  • ½ cup granulated sugar balances sweetness
  • 1 large egg room temperature
  • 1 tablespoon pure maple syrup adds flavor and texture
  • 1 and ½ teaspoons pure vanilla extract enhances flavor
  • 1 cup semi-sweet chocolate chips for melting chocolate goodness

Method
 

  1. Gently blot the shredded zucchini with a clean towel to remove excess moisture.
  2. In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
  3. Cream together the softened butter, both sugars, and beat on medium speed for 3 minutes. Add egg and beat on high for another minute. Then add maple syrup and vanilla extract, mixing until fully combined.
  4. Gradually add the dry mixture and shredded zucchini into the wet ingredients, mixing on low until combined. Then, mix in the chocolate chips.
  5. Preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
  6. Scoop dough into heaping 1.5 tablespoon portions, spacing them 3 inches apart on the baking sheet. Bake for 13-14 minutes or until the edges are golden brown. For firmer edges, bake for an additional minute.
  7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 50gCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 110mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 35mgIron: 1mg

Notes

The zucchini hides so well inside these cookies, making them a fun and sneaky treat. These cookies have soft, chewy centers and just the right amount of crisp around the edges. Make a big batch because they won't last long!

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