Zucchini Chocolate Chip Cookies

We’ve been finding all kinds of ways to use the zucchini from our garden. These Zucchini Chocolate Chip Cookies have been a favorite. Click on How to Freeze Zucchini for Baking to learn how to freeze any surplus zucchini you might have on your hands.

My husband and kids couldn’t keep their hands out of the cookie jar. And by Jar, I mean the big Tupperware bowl I keep cookies in. Good thing this makes such a huge batch or I may not have gotten any.

Our zucchini plant didn’t go too crazy with producing zucchinis for us. When we got back from our summer vacation, there were some extremely large ones. I grated them and froze them in pre-portioned bags so that I can use them in these tasty cookies as well as all my other favorite Zucchini recipes–Best Ever Zucchini Bread, Chocolate Zucchini Muffins, and my Zucchini Chocolate Snack Cake recipe.

More Cookies with Chocolate Chips

What I love about these cookies is that they don’t totally take on the cake-like consistency that is common when adding zucchini to a cookie recipe. These retain some of that good ol’ regular chocolate chip cookie texture, making them a little unique.

HOW TO MAKE ZUCCHINI CHOCOLATE CHIP COOKIES

Preheat the oven to 350 degrees.
Lightly grease two cookie sheets or line them with parchment paper and set them aside.
Using a stand mixer with the paddle attachment or a hand mixer, cream together the butter and sugars for one minute. Add eggs and mix for one more minute or until well combined. You may need to scrape the sides down during this process.
Next, add the baking soda, cinnamon, and salt. Mix for a few seconds and then add the flour. I add one cup at a time with the mixer on a medium-slow speed.
Once the flour is evenly incorporated add the shredded zucchini, chocolate chips, and nuts. Mix for approx. 30 seconds on medium speed or until everything is well distributed. If using a stand mixer, make sure to check that the bottom of the dough is also getting some zucchini and chocolate chips. You may need to stir things by hand a little at the end.
Using a cookie scoop or spoon, drop dough balls that are approx. 2 tbsp and two inches apart on the greased cookie sheets.
Bake at 350 degrees for 15-18 minutes or until edges are lightly browned.
Let cookies cool for a minute or two on the cookie sheet before transferring them to a cooling rack.
Let completely cool before putting in an airtight container or putting in Ziploc bags to freeze.
Enjoy!

I know the recipe only calls for two cups of zucchini, but it still gives me warm fuzzies to know that my kids are eating a vegetable in their cookie.

Tips for making Zucchini Chocolate Chip Cookies

Instead of using all butter, 1/2 cup butter and 1/2 cup coconut oil work well, too.
In this recipe, you can use 1 cup whole wheat flour and 3 cups all-purpose flour and still get good results.
The zucchini keeps the cookies nice and moist for a few days, but they still need to be kept in an airtight bag or container. Because this is such a large batch of cookies, I suggest freezing half of them for another time. They freeze really well. Perfect for pulling out to throw into school lunches.
I haven’t tried it yet, but my sister said these cookies turn out awesome made with half milk chocolate chips, half butterscotch chips. I’m totally trying it next time.

Zucchini Chocolate Chip Cookies

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Moist and buttery, chocolate chip cookies, made with zucchini and a hint of cinnamon to satisfy your sweet tooth.

Author: Adapted from Food.com

Recipe type: Cookies

Cuisine: Dessert/Snack

Serves: 8 doz

Ingredients

1 cup of butter, softened
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 eggs
2 tsp baking soda
2 tsp cinnamon
1 tsp coarse sea salt or 1 tsp regular salt
4 cups all-purpose flour
2 cups finely grated zucchini
2 cups milk chocolate chips
1 cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350 degrees.
Lightly grease two cookie sheets or line them with parchment paper and set aside
Using a stand mixer with the paddle attachment or a hand mixer, cream together the butter and sugars for one minute. Add eggs and mix for one more minute or until well combined. You may need to scrape the sides down during this process.
Next, add the baking soda, cinnamon, and salt. Mix for a few seconds and then add the flour. I add one cup at a time with the mixer on a medium-slow speed.
Once the flour is evenly incorporated add the shredded zucchini, chocolate chips, and nuts. Mix for approx. 30 seconds on medium speed or until everything is well distributed. If using a stand mixer, make sure to check that the bottom of the dough is also getting some zucchini and chocolate chips. You may need to stir things by hand a little at the end.
Using a cookie scoop or spoon, drop dough balls that are approx. 2 tbsp and two inches apart on the greased cookie sheets.
Bake at 350 degrees for 15-18 minutes or until edges are lightly browned.
Let cookies cool for a minute or two on the cookie sheet before transferring them to a cooling rack. Let completely cool before putting in an airtight container or putting in Ziploc bags to freeze.
Enjoy!