Description
These Zucchini Chocolate Chip Cookies are soft, chewy, and packed with wholesome ingredients like shredded zucchini and oats. Perfect for a sneaky vegetable treat, these cookies combine the hearty texture of old-fashioned oats with the sweet, melty goodness of semi-sweet chocolate chips. With a hint of cinnamon and a touch of maple syrup, they offer a delightful balance of flavors and moisture, making them an irresistible snack or dessert.
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
- 1/2 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 (130g) shredded zucchini (lightly blotted)
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 out all the liquid. Measure out 1 cup (130g) of the lightly blotted shredded zucchini and set aside. You can refrigerate it until needed if preparing in advance.
- Mix dry ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the dark brown and granulated sugars on medium speed until creamy and well combined, about 2 minutes.
- Add egg and flavorings: Add the large egg to the butter and sugar mixture and beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed. Then mix in the maple syrup and vanilla extract on high speed until combined.
- Combine wet and dry ingredients: Add the dry ingredients and shredded zucchini to the wet ingredients, mixing on low speed until just combined. With the mixer still running on low, beat in the semi-sweet chocolate chips evenly throughout the dough.
- Chill the dough: Cover the cookie dough and refrigerate for at least 2 hours and up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for about 30 minutes before scooping to make handling easier since the dough will be firm.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Scoop and shape cookies: Using a medium cookie scoop or spoon, scoop heaping 1.5 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 13 to 14 minutes, or until the edges are lightly browned and the centers still look soft. For crispier edges, bake an additional 1 minute (up to 15 minutes total).
- Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. While still warm, you can optionally press a few extra chocolate chips on top for decoration.
- Store properly: Store the cookies covered at room temperature for up to 5 days, or refrigerate them for up to 1 week to maintain freshness.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months; bake them directly from frozen, adding an extra minute to the baking time without thawing.
- Special Tools: Recommended tools include a box grater for the zucchini, glass mixing bowls, a whisk, electric mixer (handheld or stand), baking sheets, silicone baking mats or parchment paper, a medium cookie scoop, and a cooling rack.
- Zucchini Prep: Peeling the zucchini is optional; leaving the skin on adds color and nutrients.
- Oats: Use old-fashioned whole rolled oats for the best texture—avoid quick or instant oats.
- Maple Syrup: Adds flavor and helps cookies spread and crisp at the edges. Honey or molasses can be used as substitutes, or it can be omitted if preferred.
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: 20mg
