Description
Deliciously chewy zucchini chocolate chip cookies that combine the moistness of shredded zucchini with hearty old-fashioned oats and classic semi-sweet chocolate chips. These cookies offer a subtle vegetable twist while maintaining the comforting, sweet flavors of a traditional chocolate chip cookie — perfect for a snack or dessert that’s both indulgent and a little bit nutritious.
Ingredients
Units
Scale
Vegetables and Dry Ingredients
- 1 cup (130g) shredded zucchini (lightly blotted)
- 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
- Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture but do not squeeze it dry. You need 1 cup (130g) of lightly blotted zucchini. Set aside until step 4, or refrigerate up to 1 day if prepping ahead.
- Mix dry ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and both brown and granulated sugars on medium speed for about 2 minutes until creamy and smooth.
- Add eggs and flavorings: Add the large egg to the butter and sugar mixture and beat on high speed for about 1 minute until fully incorporated. Scrape down the sides of the bowl as needed. Then mix in the pure maple syrup and vanilla extract on high speed until evenly combined.
- Combine wet and dry ingredients: Add the dry oat-flour mixture and the shredded zucchini to the wet ingredients. Mix on low speed until just combined. With the mixer still running on low, beat in the chocolate chips evenly throughout the dough.
- Chill the dough: Cover the dough and refrigerate for at least 2 hours and up to 4 days. If chilling longer, allow dough to sit at room temperature for about 30 minutes before scooping and baking, as it will become quite firm.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Shape and bake cookies: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 13-14 minutes or until the edges are lightly browned. For crispier edges, bake 15 minutes.
- Cool cookies: Remove cookies from oven and let them cool on the baking sheet for 5 minutes. Optionally press a few extra chocolate chips onto the warm cookie tops for appearance. Transfer cookies to a wire rack to cool completely. Cookies will be soft initially but firm and chewy once cooled.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week. Cookie dough and baked cookies can also be frozen for up to 3 months.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to three months. Unbaked cookie dough balls freeze well too—bake frozen dough for an extra minute without thawing.
- Tools Needed: Box grater for shredding zucchini, mixing bowls, whisk, electric mixer (hand or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, cooling rack.
- Zucchini: No need to peel zucchini before shredding, but you can if preferred.
- Oats: Use old-fashioned whole rolled oats for best texture; avoid quick or instant oats.
- Sweeteners: Maple syrup adds flavor and helps cookies spread and crisp edges. Can substitute honey or molasses, or omit the syrup though it’s recommended to include it.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
