Zucchini Chocolate Chip Cookies
In less than 30 minutes you can have delicious zucchini chocolate chip cookies! They are moist, chewy and packed with summer squash and chocolate chips. You will love how easy and flavorful these cookies are!
When most people think baking with zucchini, their minds go straight to zucchini bread. But have you ever considered using summer’s favorite vegetable in cookies? The squash makes for a super moist treat! The addition of oats and chocolate chips adds even more flavor and texture.
Why You’ll Love This Recipe
- Ready in less than 30 minutes. These zucchini cookies are super quick and easy to make! There’s no need to chill the dough so they are ready in no time!
- Chewy texture. The oats, brown sugar and extra egg yolk guarantee a chewy texture.
- Moist and flavorful. The zucchini adds extra moisture for a tender cookie. The cinnamon and chocolate chips add a bit of extra flavor too!
- Perfect summer cookie! Zucchini is in abundance during summer months. Why not use it while baking?
- Zucchini: Shred the zucchini with a box grater, then use a clean kitchen cloth or paper towel to blot it very dry.
- Rolled oats: Also known as old-fashioned oats, this adds a chewy texture.
- Butter: Use unsalted butter that is room temperature (soft, but not greasy to the touch). Salt is added separately to activate the baking soda.
- Baking soda: This leavening agent helps the cookies rise. Make sure it’s fresh and not expired.
- Cinnamon: For a little spice, sprinkle in some ground cinnamon. It pairs so well with zucchini bread it’s only natural that it would go well with these cookies!
- Eggs: Use one large egg and one egg yolk to help bind the ingredients. The extra yolk also helps with the chewy texture and rich flavor (I use it in my chocolate chip cookie recipe too!)
Refer to the recipe card for recipe details and measurements.
Double the chocolate: Swap out 1/2 cup flour for 1/2 cup unsweetened cocoa powder to make double chocolate chip zucchini cookies!
Add some mix-ins. Use 1/2 cup chocolate chips and 1/2 cup mix-in of your choice. Blueberries, raisins, nuts or shredded coconut are tasty options! Alternatively, you can omit the chocolate chips completely.
Frost the cookies. Make some cream cheese frosting (or chocolate buttercream) and frost the cookies before serving. You can also make sandwich cookies with frosting in the center or add a simple lemon glaze on top.
Add more fruit and veggies. Use 1/2 cup shredded zucchini and 1/2 cup shredded apple or carrots (I do a mix in my carrot zucchini muffins too). Make sure to pat everything dry before stirring it in.
How to Make Zucchini Chocolate Chip Cookies
- Whisk together the dry ingredients: flour, oats, cinnamon, baking soda and salt. Set aside.
- Combine the wet ingredients. Beat butter, brown sugar and sugar until light and fluffy. Mix in eggs, one at a time, then the vanilla.
- Add dry ingredients to the wet ingredients. Mix just until combined. Stir in the shredded zucchini and chocolate chips.
- Scoop cookie dough onto baking sheet. Bake at 350 for 12 minutes.
Blot the zucchini dry. After shredding the zucchini, use a clean cloth to blot it very dry. You want to get rid of as much water as you can so the dough doesn’t become too wet.
Weigh your ingredients. For accurate measuring, use a kitchen scale to weigh your ingredients. If you don’t have a scale, spoon and level your flour (don’t pack it into a cup). I weigh the zucchini after it’s patted dry.
Don’t over-mix the dough! When adding the dry ingredients, zucchini and chocolate chips, mix just until combined and evenly distributed. If you over mix the dough, the cookies will become dense and touch instead of light and chewy.
Let the cookies cool completely. When the they first come out of the oven, the cookies will be soft, but as the they cool, they will become more chewy. Make sure they are completely cooled before storing in an airtight container.
Make Ahead and Storage Tips
Make ahead: The dough may be stored in an airtight container in the refrigerator for up to 48 hours. Let the dough soften a bit at room temperature until scoopable.
Storage: Cookies will keep in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.
Freezing: Cookie dough may be frozen for up to 3 months. Defrost in the refrigerator before bringing to room temperature. Baked cookies may also be frozen for up to 3 months. Place parchment paper between layers so they don’t stick and store in an airtight container.
Yes, both green and yellow zucchinis work in this recipe. Remove any seeds before grating.
No, it’s not necessary. In fact, it’s better to leave the skin on. It adds more nutrients and color to the cookies!
Yes, use gluten-free flour (ideally the cup-4-cup variety) and gluten-free oats.
Most likely they were over baked or the ingredients weren’t measured properly. Check that your oven temperature is accurate with an oven thermometer and use a kitchen scale to weigh your ingredients.
Here are some more delicious recipes to try!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Zucchini Chocolate Chip Cookies
- 2 cups (180 grams) rolled oats (not instant)
- 1 cups (125 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 10 Tbs (141 grams) unsalted butter, room temperature
- ¾ cup (150 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (140 g or 1 medium) finely shredded zucchini, patted very dry
- ¾ cup semisweet chocolate chips
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla, egg and egg yolk until light and creamy, about 1 minute. Scrape down sides when necessary.
- Gradually add the flour oat mixture and shredded zucchini. Mix until just blended. Stir in the chocolate chips.
- Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 12 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.