We’ve been finding all kinds of ways to use the Zucchini from our garden. These Zucchini Chocolate Chip Cookies have been a favorite. My husband and kids couldn’t keep their hands out of the cookie jar. And by Jar, I mean 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 zucchini’s for us. But there were some extremely large ones waiting for us when we got back from our summer vacation. 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.
You can see my How to Freeze Zucchini for Freezing post to learn how to freeze any surplus zucchini you might have on your hands.
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.
The Zucchini keeps them 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 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.
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.
- 1 cup of butter, softened (1/2 cup butter, ½ cup coconut oil works well too.)
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 eggs
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp course sea salt, scant or 1 tsp regular salt
- 4 cups all-purpose flour, you can use one cup whole wheat and 3 cups all-purpose and still get good results.
- 2 cups finely grated zucchini
- 2 cups milk chocolate chips
- 1 cup chopped walnuts or pecans, optional
- Preheat your 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.
- Add the soda, cinnamon, and salt, mix for a few seconds and then add the flour, I prefer to add one cup at a time with the mixer on a medium slow speed.
- Once flour is evenly Incorporated add the shredded zucchini, chocolate chips and nuts. Mix for approx 30 seconds on a 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, 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.