Description
These Zucchini Chocolate Chip Cookies combine the moisture and subtle flavor of shredded zucchini with hearty oats and rich chocolate chips to create a uniquely soft and chewy cookie that’s perfect for any occasion.
Ingredients
Scale
Vegetables
- 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 and Mix-ins
- 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 (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. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4 or refrigerate it covered for up to 1 day.
- Mix dry ingredients: Whisk together the oats, flour, baking soda, salt, and ground cinnamon in a medium bowl and set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and both sugars on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides as needed. Then add the maple syrup and vanilla extract, mixing on high until combined.
- Combine dough ingredients: Add the dry ingredients and shredded zucchini to the wet ingredients and mix on low speed until just combined. With the mixer still on low, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilled longer than a few hours, allow dough to sit at room temperature for 30 minutes before baking.
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Portion and bake cookies: Scoop or roll a heaping 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 14 minutes or until lightly browned on the edges and centers still soft. For crisper edges, bake for 15 minutes.
- Cool and serve: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for appearance. Cookies will be soft fresh out of the oven and become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Baked cookies freeze well for up to three months; unbaked cookie dough balls also freeze well for up to three months. Bake frozen dough balls for an extra minute; no thawing needed.
- The author recommends old-fashioned whole rolled oats for the best chewy and hearty texture instead of quick or instant oats.
- Maple syrup enhances flavor and helps cookies spread and crisp on edges; honey or molasses can be used as substitutes, or the syrup can be omitted, though its addition is recommended.
- Zucchini does not need to be peeled before shredding, but peeling is a personal preference.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
