Delicious chocolate chip zucchini cookies! These zucchini oatmeal chocolate chip cookies are soft and flavorful, and they take less than 30 minutes to make.
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 3/4 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.
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.
Step 4: Add zucchini and mix in until combined.
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.
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.
Recipe FAQs
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.
No! There’s no need to peel the zucchini.
Sure! Feel free to add in raisins, white chocolate chips, or any other mix-in you’d like!
Storage
The cookies should be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
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Chocolate Chip Zucchini Cookies
Equipment
- Mixer
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 ¼ cups shredded zucchini 1 medium, squeezed
- 1 ½ cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ¼ cups quick oats
- 1 cup chocolate chips
- 1/2 cup chopped pecans optional
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 3/4 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.Â
Nutrition
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