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Zucchini Chocolate Chip Cookies Recipe

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4.3 from 3 reviews

Deliciously soft and chewy zucchini chocolate chip cookies that combine the subtle moisture of shredded zucchini with classic chocolate chips, oats, and warm cinnamon. These cookies offer a unique twist on traditional chocolate chip cookies, featuring whole rolled oats for texture and a hint of maple syrup for added depth of flavor. Perfect as a snack or dessert, they stay fresh for days when stored properly.

Ingredients

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 flavoring

Additions

  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture without squeezing it dry. Measure 1 cup (130g) of the lightly blotted zucchini and set aside until step 4. You can also refrigerate it covered for up to 1 day if needed.
  2. Mix dry ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy, about 3 minutes. This step ensures a smooth and fluffy base for the dough.
  4. Add eggs and flavorings: Add the egg and mix on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the maple syrup and vanilla flavoring and mix again on high until combined.
  5. Combine all ingredients: Add the dry ingredient mixture and the blotted zucchini to the wet ingredients. Mix on low speed until just combined. While mixer runs on low, beat in the chocolate chips evenly throughout the dough.
  6. Chill the dough: Cover the dough and chill it in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for at least 30 minutes before scooping as it will be quite firm.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  8. Scoop and bake cookies: Using a medium cookie scoop or by hand, portion out heaping 1.5 tablespoon scoops of dough onto the prepared baking sheets, spacing them about 3 inches apart to allow spreading. Bake for 13-14 minutes for softer edges or up to 15 minutes for crispier edges. The centers will look soft but will firm up as they cool.
  9. Cool and finish: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, press a few extra chocolate chips on top of warm cookies for a prettier presentation. Cookies will be very soft when warm but become chewy as they cool.
  10. Store the cookies: Keep cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Lightly blotting zucchini is essential to prevent excess moisture from making the cookies soggy; do not squeeze it dry as some moisture contributes to softness.
  • Chilling the dough improves texture and flavor development; allow dough to soften slightly before baking if refrigerated long-term.
  • For dairy-free variation, substitute butter with a plant-based alternative, but results may vary slightly.
  • Old-fashioned oats are preferred for texture; quick oats may alter cookie chewiness.
  • Cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.

Find it online: https://yumntasty.com/zucchini-chocolate-chip-cookies-recipe/