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Zucchini Chocolate Chip Cookies Recipe

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4.2 from 6 reviews

Delightfully soft and chewy zucchini chocolate chip cookies made with shredded zucchini, oats, and semi-sweet chocolate chips. These cookies are a delicious way to sneak veggies into a sweet treat, blending wholesome ingredients with classic cookie flavors for a moist texture and great taste.

Ingredients

Vegetables

  • 1 cup (130g) shredded zucchini, lightly blotted

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

  • 1/2 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

  1. Prepare the Zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture. You only need to gently blot—no squeezing is needed. Measure out 1 cup (130g) of the shredded, lightly blotted zucchini and set aside. You can refrigerate it for up to 1 day if not using immediately.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon until fully combined. Set aside.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter with both the brown sugar and granulated sugar on medium speed until creamy—about 3 minutes. Add the egg and beat on high speed to combine, around 1 minute. Scrape down the bowl edges if necessary. Mix in the maple syrup and vanilla extract on high until blended.
  4. Combine Wet and Dry Ingredients: Add the dry oat-flour mixture and the shredded zucchini into the butter mixture. Mix on low speed until the dough comes together. Then, while still mixing on low, fold in the semi-sweet chocolate chips evenly throughout the dough.
  5. Chill the Dough: Cover the dough and refrigerate for at least 2 hours and up to 4 days. If chilling longer, allow the dough to come to room temperature for 30 minutes before scooping to make handling easier.
  6. Preheat the Oven: Set the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  7. Scoop and Bake: Use about 1.5 tablespoons of dough per cookie (a medium cookie scoop works well). Place dough balls on the baking sheet spaced about 3 inches apart. Bake for 13-14 minutes until the edges are lightly browned and the centers look soft. For crisper edges, bake for 15 minutes.
  8. Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For a pretty finish, press a few extra chocolate chips on top while cookies are still warm if desired.
  9. Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Lightly blotting zucchini instead of squeezing retains moisture for a soft cookie texture.
  • Old-fashioned rolled oats add chewiness; do not substitute with quick oats for best texture.
  • Letting the dough chill improves flavor and makes it easier to handle.
  • Cookies are soft when warm but become chewier upon cooling.
  • Adding extra chocolate chips on top after baking is optional but gives a nice presentation.
  • Use room temperature eggs and butter for the best creaming results.

Find it online: https://recipefeastful.com/zucchini-chocolate-chip-cookies-recipe/