Description
Deliciously soft and chewy Zucchini Chocolate Chip Cookies combine shredded zucchini with oats, cinnamon, and semi-sweet chocolate chips for a unique twist on classic chocolate chip cookies. These cookies are subtly moist from the zucchini, packed with flavor, and perfect for a sweet treat that sneaks in some veggies.
Ingredients
Units
Scale
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 cup (130g) shredded zucchini (lightly blotted)
- 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
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. You only need it lightly blotted, not fully squeezed. Measure out 1 cup (130g) and set aside until step 4. The zucchini can be refrigerated if prepping in advance.
- Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set aside for later use.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy and well combined, about 2 minutes. This step creates a light texture for the cookies.
- Add Egg and Flavorings: Add the large egg to the creamed butter and sugars and beat on high speed for about 1 minute until fully combined. Scrape down the sides as needed. Then mix in the pure maple syrup and vanilla extract on high speed until fully incorporated.
- Combine Dry and Wet Ingredients: Add the dry oat-flour mixture and the shredded zucchini to the wet ingredients. Mix on low speed until just combined. While mixer runs on low, beat in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Cover the dough and refrigerate for a minimum of 2 hours and up to 4 days to firm up. Before baking, if chilled more than a few hours, allow dough to sit at room temperature for at least 30 minutes to soften slightly for easier scooping.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Bake: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 3 inches apart to allow spreading. Bake for 13-14 minutes until the edges are lightly browned and the centers are soft. For crispier edges, bake for up to 15 minutes.
- Cool and Serve: Remove cookies from oven and let cool on baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for a nice presentation. Cookies are soft right out of the oven and become chewy as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Lightly blot shredded zucchini to avoid making the dough too wet; no need to squeeze dry.
- Chilling dough is important for texture and flavor development; do not skip this step.
- If dough is very hard after chilling, allow it to sit out 30 minutes before baking for easier scooping.
- Baking time can be adjusted for preference: shorter for softer centers, longer for crispier edges.
- Cookies keep well refrigerated but bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
