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    Home » Cookies » Chocolate Chip Zucchini Cookies

    Chocolate Chip Zucchini Cookies

    Published: Jun 8, 2022 · Modified: Jun 8, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Delicious chocolate chip zucchini cookies! These zucchini oatmeal chocolate chip cookies are soft and flavorful, and they take less than 30 minutes to make.

    Chocolate Chip Zucchini Cookies on a speckled plate.

    Zucchini chocolate chip cookies are a delicious mashup of oatmeal cookies, chocolate chip cookies, and zucchini bread. They have a delicate, cake-like texture that makes them practically melt in your mouth.

    The cookies are a tasty way to use up extra zucchini or add a bit of veggies to dessert. And they're so easy to make! The zucchini cookies take less than 30 minutes to make, so you can enjoy them in no time!

    Ingredients

    • Butter: I use salted butter. If using unsalted butter, increase salt to ¾ teaspoon.
    • Granulated sugar
    • Brown sugar: Light brown sugar or dark brown sugar will work.
    • Egg
    • Vanilla extract
    • Zucchini: I use the small hole on the box grater. I squeeze the zucchini and then measure it. The liquid with the shredded zucchini is great in zucchini bread, but it will make your cookies flat.
    • All-purpose flour: It's important to properly measure the flour. To properly measure it, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
    • Baking soda
    • Salt
    • Cinnamon
    • Oats: I haven't tried using rolled oats in this recipe.
    • Chocolate chips: I use semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
    • Nuts: Pecans or walnuts work well. You can also omit the nuts.

    How to make chocolate chip zucchini cookies

    Step 1: Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

    Creamed butter and sugar in a glass mixing bowl.

    Step 2: In a large bowl, cream butter and sugars until well combined.

    Step 3: Add egg and vanilla extract and mix until well-combined.

    A bowl of shredded zucchini and zucchini in cookie dough.

    Step 4: Add zucchini and mix in until combined.

    Side by side photos of zucchini cookie dough and dough with chocolate chips mixed in.

    Step 5: Add the flour, cinnamon, baking soda, and salt. Stir in just until combined.

    Step 6: Stir in oats, chocolate chips, and nuts, if using.

    Side by side photos of unbaked and baked chocolate chip zucchini cookies.

    Step 7: Drop dough by rounded teaspoon 2 inches apart on the prepared baking sheets.

    Tip >> Use a tablespoon-sized cookie scoop for uniform cookies.

    Step 8: Bake for 10-15 minutes, or until light golden brown around edges.

    Step 9: Cool on baking sheets for 5 minutes and then remove to wire rack to cool completely.

    A plate of chocolate chip zucchini cookies next to a linen towel.

    Recipe FAQs

    Can you freeze the cookies?

    You can! After baking, let the cookies cool completely. Place them in a freezer bag and store in the freezer for up to 3 months.

    Do I have to peel the zucchini?

    No! There's no need to peel the zucchini.

    Can I add in other mix-ins?

    Sure! Feel free to add in raisins, white chocolate chips, or any other mix-in you'd like!

    A stack of zucchini chocolate chip cookies topped with half a cookie.

    Storage

    The cookies should be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.

    More zucchini recipes!

    • Zucchini Bread
    • Chocolate Zucchini Cake
    • Chocolate Chip Zucchini Bread
    • Zucchini Cake

    If you’ve tried this chocolate chip zucchini cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Chocolate Chip Zucchini Cookies

    Zucchini chocolate chip cookies are a delicious mashup of oatmeal cookies, chocolate chip cookies, and zucchini bread, and they take less than 30 minutes to make.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 36 cookies
    Calories: 107kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixer

    Ingredients

    • ½ cup butter softened
    • ½ cup granulated sugar
    • ¼ cup brown sugar packed
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 1 ¼ cups shredded zucchini 1 medium, squeezed
    • 1 ½ cups all-purpose flour
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ cups quick oats
    • 1 cup chocolate chips
    • ½ cup chopped pecans optional
    US Customary - Metric

    Instructions

    • Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
    • In a large bowl, beat butter and sugars until well combined.
    • Add egg and vanilla extract and mix until well-combined.
    • Add zucchini and mix in until combined.
    • Add the flour, cinnamon, baking soda, and salt. Stir in just until combined.
    • Stir in oats, chocolate chips, and nuts, if using.
    • Drop by rounded teaspoon 2 inches apart on the prepared baking sheets.
    • Bake for 10-15 minutes, or until light golden brown around edges.
    • Cool on baking sheets for 5 minutes and then remove to wire rack to cool completely.

    Notes

    • Butter: I use salted butter. If using unsalted butter, increase salt to ¾ teaspoon.
    • Brown sugar: Light brown sugar or dark brown sugar will work.
    • Zucchini: I use the small hole on the box grater. I squeeze the zucchini and then measure it. The liquid with the shredded zucchini is great in zucchini bread, but it will make your cookies flat.
    • All-purpose flour: It's important to properly measure the flour. To properly measure it, either weigh it or sift/stir it to break it up. Lightly spoon it into the measuring cup and level.
    • Chocolate chips: I use semi-sweet chocolate chips, but milk chocolate chips or dark chocolate chips will also work.
    • Nuts: Pecans or walnuts work well. You can also omit the nuts.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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