Description
Delightfully soft and chewy zucchini chocolate chip cookies featuring shredded zucchini, oats, and warm cinnamon perfect for a wholesome twist on a classic treat.
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
- 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
- Prepare zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture without squeezing completely. Measure 1 cup (130g) and set aside or refrigerate up to 1 day.
- Mix dry ingredients: In a medium bowl, whisk together oats, all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter with brown and granulated sugars on medium speed until creamy, about 2 minutes. Add the egg and mix on high for 1 minute, scraping down bowl as needed. Mix in maple syrup and vanilla extract on high until combined.
- Combine dough: Add the dry ingredients and shredded zucchini to the wet mixture and mix on low speed until just combined. Continue mixing on low and beat in chocolate chips. Cover and chill dough in refrigerator for at least 2 hours or up to 4 days. If chilled longer, allow dough to sit at room temperature for 30 minutes before baking.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape and bake cookies: Scoop heaping 1.5 tablespoons of dough per cookie and place on prepared baking sheets 3 inches apart. Bake for 14 minutes or until edges are lightly browned and centers appear soft. For crisper edges, bake for 15 minutes.
- Cool and finish: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Optionally, press more chocolate chips onto warm cookies for appearance. Cookies will be soft out of the oven and become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Baked cookies freeze well up to three months. Unbaked cookie dough balls can be frozen for up to three months; bake frozen dough balls an extra minute without thawing.
- Use old-fashioned whole rolled oats for best texture; avoid quick or instant oats.
- Maple syrup adds flavor and helps cookies spread and crisp edges; honey or molasses can be substituted or omitted (maple syrup is recommended).
- Peeling zucchini is optional; the skin adds color and nutrients.
- Allow dough to warm slightly if chilled for multiple days to ease scooping and baking.
- Using a medium cookie scoop (about 1.5 tablespoons) helps ensure consistent cookie size and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 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: 30 mg
