Chocolate Chip Zucchini Cookies

Name: Chocolate Chip Zucchini Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 28 cookies
Ingredients: 1 cup unsalted butter; 1 ½ cups dark brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 1 ½ teaspoons cinnamon; ¼ teaspoon ginger; ¼ teaspoon nutmeg; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 Tablespoon cornstarch; 3 cups old fashioned oats; 1 ½ cups finely shredded zucchini; 2 cups semi-sweet chocolate chips

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 27 mins
Servings
28 cookies
Calories
226 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chip Zucchini Cookies

Nicole Henderson

Report

Turn your garden harvest into cookies! These Chocolate Chip Zucchini Cookies are perfectly chewy, with oats and a hint of fall spices. With plenty of semi-sweet morsels, this recipe can turn anyone into a zucchini fan.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup unsalted butter melted
1 ½ cups dark brown sugar packed
2 large eggs
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon kosher salt
1 Tablespoon cornstarch
3 cups old fashioned oats
1 ½ cups finely shredded zucchini
2 cups semi-sweet chocolate chips divided

Add to Shopping List

Instructions

In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
Add the flour, cinnamon, ginger, nutmeg, baking powder, salt, and cornstarch to the bowl and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in the shredded zucchini and 1 1/2 cup chocolate chips.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press a few of the remaining chocolate chips into the tops of each cookie.
Bake for 11-13 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.

Notes

Larger zucchini tend to be drier and less moist than smaller zucchini. Either will work for this recipe. If using frozen zucchini, be sure to squeeze out ALL the excess liquid, THEN measure.
Add 1/2 cup chopped pecans or walnuts if desired.
STORAGE: Store cookies in an airtight container, in refrigerator for up to a week. Freeze baked cookies for up to 3 months. To serve, take cookies out of refrigerator for 15 minutes before serving. This keeps them cold and flavorful, but not hard.
FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information

Show Details

Calories 226kcal (11%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 31mg (10%) Sodium 74mg (3%) Fiber 2g (8%) Sugar 17g (34%)