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    Home » Recipes » Sweets

    Zucchini Chocolate Chip Cookies

    Published: Aug 19, 2021 / Modified: Aug 19, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 7
    Jump to Recipe Print
    zucchini chocolate chip cookies spread out on a counter next to a napkin and shredded zucchini
    zucchini chocolate chip cookies separated by a text box with recipe name

    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.

    zucchini chocolate chip cookie on a striped dish towel on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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.

    oats, zucchini, chocolate chips, and other ingredients for cookies on a counter

    How to Make Zucchini Chocolate Chip Cookies

    1. 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. shredded zucchini being pressed in between two paper towels to remove water
    2. Cream the butter, sugars, egg, and vanilla in a mixing bowl. creamed sugar, butter, and eggs in a large mixing bowl on a counter
    3. 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. sugar, butter, and eggs mixed with oats and whole wheat flour in a bowl
    4. Add the shredded zucchini and chocolate chips to the batter. Mix until incorporated. shredded zucchini and chocolate chips being mixed into cookie batter with a spatula
    5. Scoop the batter out in rounded tablespoons and drop them onto a lined baking sheet with two inches between each one. 12 zucchini chocolate chip cookies on a baking sheet before being put in the oven
    6. Bake for 9 to 11 minute until lightly browned around the edges.
    zucchini chocolate chip cookies spread out on a counter next to a napkin and shredded zucchini

    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.
    three zucchini chocolate chip cookies stacked on top of each other on a counter

    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.

    zucchini chocolate chip cookie on a striped dish towel on a counter

    Zucchini Chocolate Chip Cookies

    These healthy cookies feature shredded zucchini, oats, and whole wheat flour.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 10 mins
    Total Time: 25 mins
    Servings: 28 cookies
    Calories: 114kcal
    Author: Lizzie Streit, MS, RDN

    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
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    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.

    Nutrition

    Serving: 1cookie | Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 85mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    More Healthier Sweets

    • Banana Chia Pudding
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)
    • Vegan Tahini Oatmeal Cookies
    • Sheet Pan Pumpkin Bars (Lightened Up)
    • 7

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    1. nancy lamb

      August 23, 2021 at 6:28 pm

      5 stars
      very easy recipe to make, delicious, definitely will make again.

      Reply
      • Lizzie Streit, MS, RDN

        August 24, 2021 at 10:43 am

        I’m so glad you enjoyed it!! Thanks for leaving a review! 🙂

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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