These healthy Zucchini Chocolate Chip Cookies may not be the prettiest cookies around, but they definitely make up for their looks in taste! The cinnamon, brown sugar, milk chocolate and zucchini are a perfect blend, creating the ultimate soft cookie that's cake-like in texture.
And these shredded zucchini chocolate chip cookies have veggies in them so you also get health benefits from your cookies. How fantastic is that?! I always feel so much better about eating cookies when I know they have veggies in them. It's so much better than simply eating a regular chocolate chip cookie! So if you're looking for zucchini cookies that are healthy, you'll love these. Zucchini cookies are especially popular at this time of the year (late summer) during zucchini season!
Jump to:
🥘 Ingredients
I have not only been making these delicious cookies for years, I've been meaning to post them for years! They are so easy and tasty and are a great way to use up extra zucchini. One can only make chocolate zucchini cake so many times, right? I love to use milk chocolate chips in my chocolate chip cookies with zucchini, but you could use semi-sweet chocolate chips as well. And I use half whole wheat flour making them a healthier cookie, with a greater depth of flavor.
For this zucchini chocolate chip cookie recipe, you'll need:
- butter
- brown sugar
- eggs
- grated zucchini
- vanilla extract
- all-purpose flour
- whole wheat flour
- salt
- baking powder
- baking soda
- cinnamon]
- milk chocolate chips *can substitute semi-sweet chocolate chips
*See recipe card for quantities
🔪INSTRUCTIONS
- Preheat oven to 370 degrees F/185 degrees C
- In a large bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
- Cream butter and brown sugar in a medium bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla. Add the zucchini/egg mixture to the sugar/shortening.
- Add the wet ingredients to the flour mixture and mix well.
- Then fold in the chocolate chips.
- Drop balls of cookie dough (level tablespoons)onto UNGREASED sheet pan (or line with parchment paper) for each cookie. Bake 10-12 minutes on prepared baking sheet until golden brown on the bottom. *Alternatively, you can use a cookie scoop
- Let sit 5 minutes, then remove to wire rack and cool.
🍽Equipment
You don't need a hand mixer or any special equipment for this recipe. You only need baking sheets, oven mitts, mixing bowls and a large mixing spoon.
Need new oven mitts? My Amazon recommendations (affiliate links)
🌡️Storing
Store in an airtight container for up to 5 days (in the fridge)
Freezing: And the bonus is that these zucchini cookies can be frozen (in an airtight container) or Ziplock freezer bag for up to 3 months too - I do it all the time. Full confession: these cookies also taste really great straight out of the freezer too (haha)!
Not only do I freeze these cookies, I also buy a lot of zucchini in the summer months, shred it in the food processor (you could use a cheese grater) bag it and freeze it as well. You don't even have to peel it. That way I have zucchini all year 'round.
💭 Top tip
IF you are using frozen zucchini for these zucchini chocolate cookies, you'll need to thaw, squeeze out excess moisture through a sieve (or you'll end up with too much liquid) and measure AFTER the excess liquid is squeezed out.
If I have some left in the freezer, I'll often use it as a healthy filler in my Hamburger Soup. And I love to make this Shredded Zucchini Feta Saute with shredded zucchini when I have an abundance of it. If you grow it in your garden (lucky you! ) and are looking for easy recipes, you'll love these! These are my favorite zucchini recipes.
Although, these Chocolate Chip Cookies with Zucchini are still my very favorite way to eat shredded zucchini. Of course they are -they have chocolate and they are healthy! You can't go wrong with that.
💭Health Benefits of Zucchini
This zucchini cookies recipe is full of nutrients because zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Not to mention that cooked zucchini is loaded with Vitamin A! Zucchini is also low in fat, carbs and sugar. You can read more about the health benefits of zucchini HERE.
👪 Serving size
This chocolate chip zucchini cookies recipe will make 50 cookies, if you drop them by the level tablespoon. However, you can cut the recipe in half by clicking on the blue servings in the recipe card and the ingredient amounts will adjust accordingly. You can also make a double batch of zucchini cookies and freeze them.
If you have a toddler or kids that you have a hard time getting to eat veggies, this Zucchini Cookies Recipe is great for getting kids to eat their vegetables in a sneaky way. It also makes a great dessert or snack to pack along in the lunch bag and an excellent after school snack.
So if you're on the hunt for soft, healthy and delicious cookies and an abundance of zucchini, then give these Chocolate Chip Cookies with zucchini a try!
And if you want even more recipes for healthy cookies with vegetables in them, be sure to try my other recipes: Healthy Red Velvet Cookies (with beets)
And my Healthy Tropical Chocolate Chip Cookies (with spinach)
⭐ Reviews
Did you LOVE this healthy zucchini cookie recipe? Please leave a 5 star rating and comment below!
🍪 Zucchini Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 2 eggs
- 2 cups grated zucchini
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 cups milk chocolate chips * can substitute semi-sweet chocolate chips
Instructions
- Preheat oven to 370 degrees F.
- In medium mixing bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
- Cream butter and brown sugar in a large mixing bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
- Add the zucchini/egg mixture to the sugar/shortening.
- Add the wet ingredients to the dry ingredients and mix well.
- Then fold in the chocolate chips.
- Drop a level tablespoon of cookie dough onto UNGREASED cookie sheet (or line with parchment paper) for each cookie. Bake 10-12 minutes until lightly browned on the bottom.
- Let sit 5 minutes, then remove to wire rack and cool.
Leave a Reply