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Zucchini Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 83 reviews
  • Author: Julia
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 29 minutes
  • Yield: 2 dozen (24 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating shredded zucchini for added moisture and nutrition without compromising on flavor. They feature a hearty texture from old-fashioned oats, a warm hint of cinnamon, and melty semi-sweet chocolate chips, making them soft, chewy, and irresistibly delicious. Perfect for a nutritious treat that sneaks in veggies!

Ingredients

Units Scale

Vegetable

  • 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 towel or paper towel to remove excess moisture. You do not need to squeeze it out completely. Measure out 1 cup (130g) and set aside for later use. It can be refrigerated up to 1 day.
  2. Mix dry ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter with both brown and granulated sugars on medium speed until creamy and fluffy, about 2 minutes. Add the egg and beat on high speed until fully incorporated, about 1 minute. Scrape down the sides of the bowl as needed. Mix in maple syrup and vanilla extract on high speed until combined.
  4. Combine dough: Add the dry ingredient mixture and shredded zucchini to the wet ingredients. Mix on low speed until just combined. Then, with mixer still running on low, fold in the semi-sweet chocolate chips evenly throughout the dough.
  5. Chill dough: Cover the dough and refrigerate for at least 2 hours and up to 4 days. If chilling longer than a few hours, let dough sit at room temperature for 30 minutes before scooping, as it will become firm.
  6. Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop and bake: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoons of dough per cookie, placing them about 3 inches apart on the baking sheet. Bake for 13-14 minutes until cookies are lightly browned at the edges but centers remain soft. For crisper edges, extend baking time to 15 minutes.
  8. Cool cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Optionally, while still warm, press a few more chocolate chips on top for appearance. Cookies will be soft fresh from oven and become chewier as they cool.
  9. Storage: Store cookies covered at room temperature for up to 5 days or refrigerate up to 1 week to maintain freshness.

Notes

  • Make Ahead & Freezing: Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze up to three months; bake from frozen adding 1 extra minute to baking time, no thawing needed.
  • Special Tools: Box grater, glass mixing bowl, whisk, electric mixer (handheld or stand), baking sheets, silicone baking mats or parchment paper, medium cookie scoop, cooling rack.
  • Zucchini Prep: No need to peel zucchini before shredding unless preferred.
  • Oats: Use old-fashioned whole rolled oats, not quick or instant oats, for the best hearty and chewy texture.
  • Maple Syrup: Adds flavor and helps with cookie spreading and crisp edges. Honey or molasses can be substituted, or omitted if desired, though maple syrup is recommended.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 11g
  • Sodium: 95mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

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