These light and fluffy zucchini chocolate chip cookies are easy to make and a delight to eat! Read to enjoy in less than 30 minutes and made with simple ingredients.
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Healthier Chocolate Chip Cookies
Time to get your bake on with these deliciously moist zucchini chocolate chip cookies! Chewy and full of texture form the oats and walnuts, everyone is going to love these!
Be sure to check out my other favorite cookie recipes like my Soft Sugar Cookies, Shortbread Cookies, and Chocolate Thumbprint Cookies.
Why you’ll love this Zucchini Chocolate Chip Cookie Recipe:
- Kid friendly: Not only do kids love these cookies, but they can also help you in the kitchen to make them!
- Quick: These cookies take about 15 minutes to make and they are ready to enjoy in less than half an hour.
- Simple ingredients: I’ll bet you’ll have most of the ingredients on hand already!
How to make zucchini chocolate chip cookies
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and the sugar.
- Mix in the eggs, zucchini and vanilla.
- Stir in the dry ingredients.
- Fold in the chocolate chips, oats and walnuts.
- Place in portions on to a baking sheet.
- Bake!
How long do they last?
Once the cookies have cooled, place them in an airtight container. They will keep well for 3 days at room temperature and for up to a week in the fridge.
Can you freeze them?
Yes, these cookies will keep well for up to 3 months when frozen. Once cooled, freeze them solid on a baking sheet and then transfer to a a freezer bag or container. Thaw frozen cookies at room temperature for 30 – 45 minutes before enjoying.
Do you need to squeeze the grated zucchini?
No! The water that’s naturally in the zucchini will help to create the most moist cookies, so here’s no need to dry it before adding it to the cookie mixture.
If your zucchini is particularly watery, you can pat it gently with some kitchen paper, but no squeezing is required.
Tips!
- The dough will be a little wet and sticky. This is fine because the cookie will end up very fluffy. Using a cookie scoop for this is the best option so the dough doesn’t stick to your fingers.
- I don’t peel the zucchini before grating them, but if you have little ones that won’t touch anything green, then by all means peel them.
- These cookies bake pretty quickly so be sure to keep your eye on them. They are baked when they are firm on top and the edges have turned a golden brown color.
If you’re looking for more ways to use up that zucchini, I think you’ll love these Chocolate Zucchini Cupcakes too!
More Holiday Cookie Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Zucchini Chocolate Chip Cookies
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick)
- 1 cup brown sugar 213 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1½ cup freshly shredded zucchini 213 grams, unpeeled (about half a zucchini, patted dry)
- 1 teaspoon pure vanilla extract 4 grams
- 1¾ cups all-purpose flour 210 grams
- 2 teaspoons baking soda 12 grams
- 1 teaspoon kosher salt 3 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 cup chocolate chips 170 grams
- 1 cup old-fashioned oats 100 grams
- ½ cup chopped walnuts 57 grams, optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
- Mix in eggs, zucchini, and vanilla.2 large eggs, 1½ cup freshly shredded zucchini, 1 teaspoon pure vanilla extract
- Stir in the flour, baking soda, salt, and cinnamon until just combined.1¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
- Fold in chocolate chips, oats, and walnuts.1 cup chocolate chips, 1 cup old-fashioned oats, ½ cup chopped walnuts
- Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
- Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).
Becky’s Tips
- The dough will be a little wet and sticky. This is fine because the cookie will end up very fluffy. Using a cookie scoop for this is the best option so the dough doesn’t stick to your fingers.
- I don’t peel the zucchini before grating them, but if you have little ones that won’t touch anything green, then by all means peel them.
- These cookies bake pretty quickly so be sure to keep your eye on them. They are baked when they are firm on top and the edges have turned a golden brown color.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
