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Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies Recipe: Guilt-Free Indulgence

Enjoy a delightful Zucchini Chocolate Chip Cookies Recipe that sneaks in veggies for guilt-free indulgence!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Chill Dough 2 hours
Total Time 2 hours 34 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 medium Zucchini (shredded) Adds moisture and nutrients
  • 1 cup Old-Fashioned Oats Substitute with quick oats if desired
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal rise
  • 1 pinch Salt Sea salt works beautifully
  • 1 teaspoon Ground Cinnamon Nutmeg is a lovely alternative
  • 0.5 cup Unsalted Butter (softened) Coconut oil can be used for a dairy-free option
  • 0.5 cup Brown Sugar Swap for coconut sugar for lower glycemic index
  • 0.25 cup Granulated Sugar Adjust based on your sweetness preference
  • 1 large Egg A flax egg can be used for vegan version
  • 0.25 cup Pure Maple Syrup Honey can be substituted
  • 1 teaspoon Vanilla Extract Pure vanilla will give the best results
  • 1 cup Chocolate Chips Dark chocolate chips create a richer flavor

Equipment

  • Mixing bowls
  • Grater
  • Hand Mixer
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare Zucchini: Wash and shred one medium zucchini, blot gently with paper towel.
  2. Mix Dry Ingredients: Whisk together oats, flour, baking soda, salt, and cinnamon.
  3. Cream Butter & Sugars: Cream butter with brown and granulated sugar until light and fluffy.
  4. Combine Wet Ingredients: Mix in maple syrup and vanilla extract until smooth.
  5. Incorporate Dry Mixture: Gradually mix dry ingredients with wet ingredients, then fold in zucchini.
  6. Chill Dough: Cover and refrigerate for at least 2 hours, up to overnight.
  7. Preheat Oven: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Shape Cookies: Portion dough into balls and place on baking sheets, 2 inches apart.
  9. Bake: Bake for 13-14 minutes until edges are golden, slightly under-baked in center.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These cookies are great with a glass of milk or tea. Consider experimenting with nuts or dried fruit!

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