Shredded zucchini adds some color, nutrition, and moisture to these healthy zucchini chocolate chip cookies! They’re made with oats and whole wheat flour for some added fiber and texture.
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Once of the best uses of zucchini is in baked goods! Since it has a high water content, it contributes moistness. In this cookie recipe, zucchini helps make the cookies chewier than usual.
It goes without saying that these aren’t your typical chocolate chip cookies. Still, they share some of the same features. The brown sugar, butter, and chocolate chips provide familiar caramel, buttery, and sweet notes.
With the addition of zucchini and oats, the cookies are more filling and higher in fiber than classic cookies. Even though eating one of these is not the same as chowing down on some roasted zucchini, I think their better-for-you nutrition profile is a win!
You can enjoy zucchini chocolate chip cookies for dessert or as a snack paired with a protein source. Plus, they freeze well and last a long time in the fridge.
How to Make Zucchini Chocolate Chip Cookies
- Grate the zucchini, then place it between two paper towels or clean dish towels. Press the top towel down to blot out the water from the zucchini. You can repeat this step if desired to get out as much water as possible.
- Cream the butter, sugars, egg, and vanilla in a mixing bowl.
- Stir the dry ingredients together in a separate bowl, then add them to the bowl with the wet ingredients. Mix together with a rubber spatula.
- Add the shredded zucchini and chocolate chips to the batter. Mix until incorporated.
- Scoop the batter out in rounded tablespoons and drop them onto a lined baking sheet with two inches between each one.
- Bake for 9 to 11 minute until lightly browned around the edges.
Expert Tips
The full recipe card with ingredients and instructions is at the bottom of the post. Before you get to that, these expert tips will help you make a perfect batch of zucchini chocolate chip cookies!
- Squeeze out as much water as possible from the zucchini. It’s still going to contribute a lot of moistness after you squeeze out the water, but we don’t want it to make the batter soggy.
- Using a cookie scoop can be very helpful in making the rounded tablespoons of batter.
- Store leftovers in an airtight containers between layers of wax paper to prevent sticking. They last in the fridge for up to a week or in the freezer for up to three months. I don’t recommend storing the cookies at room temperature.
- Enjoy as a snack or dessert.
More Zucchini Baked Goods
If you love these chewy, healthy, and delicious zucchini chocolate chip cookies, I have some other recipes for you to try! Check out the Zucchini Carrot Oat Muffins, Healthy Olive Oil Zucchini Bread, and Chocolate Zucchini Skillet Cookie. You may also like the Vegan Zucchini Overnight Oats.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Zucchini Chocolate Chip Cookies
Ingredients
- 1.5 cups shredded zucchini - from about 1 medium
- ½ cup unsalted butter - softened at room temperature or in the microwave
- ½ cup granulated sugar
- ¼ cup light brown sugar - packed
- 1 egg
- 2 teaspoons vanilla extract
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Grate the zucchini and place it in between two paper towels or clean dish towels. Squeeze the top towel into the zucchini to blot out as much water as possible. You can repeat this step if desired to really get rid of the water.
- In a large mixing bowl, beat the softened butter, granulated and brown sugar, egg, and vanilla with a hand mixer.
- In a separate bowl, stir together the oats, whole wheat flour, cinnamon, baking soda, and salt. Add that to the bowl with the wet ingredients, and mix with a rubber spatula.
- Stir in the grated and blotted zucchini and semi-sweet chocolate chips.
- Scoop the batter out in rounded tablespoons and place them on the lined baking sheets two inches apart.
- Transfer the baking sheets to the oven and bake for 9 to 11 minutes. You can rotate the baking sheets halfway through cooking time if desired, or you can bake one sheet at a time on the center rack. The cookies are done baking when they are golden brown around the edges.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store cookies in an airtight container with wax paper between layers to prevent sticking. Keep the container in the fridge for up to a week or in the freezer for up to three months. Do not store the cookies at room temperature, since they are moist and will be more susceptible to mold that way.
nancy lamb
very easy recipe to make, delicious, definitely will make again.
Lizzie Streit, MS, RDN
I’m so glad you enjoyed it!! Thanks for leaving a review! 🙂
Amanda
These were delicious! I added pumpkin seeds and cranberries along with the chocolate chips. I gave one that was frozen and reheated to my 9 year old niece and the minute it hit her mouth she closed her eyes, stuck her hands out in front of her and said “Mmmmm”. Haha. They also made my mom who lives out of state want to move out so I can keep making them for her. AND they’re really healthy enough to have for breakfast (compared to a SAD. ie. waffles loaded with syrup). I eat 3 with a cup of soy milk when I’m really busy and it fills me up. So easy to have on hand in my freezer stash! Thanks for the recipe!
Lizzie Streit, MS, RDN
Hi Amanda, thanks so much for your thoughtful review! I’m thrilled you enjoy these cookies, and the story about your niece is so great. Thanks for leaving a comment!