Irresistible Zucchini Cookies with Chocolate Chips (Soft, Chewy & Delicious)
When it comes to homemade cookies, there’s something special about adding a healthy twist without compromising flavor. These Zucchini Cookies with chocolate chips are the ultimate treat—soft, chewy, and packed with oats, melty chocolate, and a hidden boost of shredded zucchini. Perfect for sneaking in some extra veggies while indulging in a dessert that feels cozy and comforting, this recipe is about to become a family favorite.
At Cooking with Zoe, I’ve always loved taking familiar recipes and giving them a fresh twist. Just like my popular Zucchini Cheddar Bread that turned a classic loaf into something savory and irresistible, these cookies use zucchini in a whole new way. They’re wholesome yet decadent, a treat that both kids and adults will adore.
Why You’ll Love These Zucchini Cookies
- Soft and Chewy Texture – The combination of oats, brown sugar, and zucchini creates a cookie that’s moist and chewy inside while slightly crisp on the edges.
- A Sweet Way to Use Zucchini – If your garden is overflowing with zucchini, these cookies are a creative and delicious way to use it up.
- Family-Friendly Treat – Even picky eaters won’t guess there’s zucchini inside. The chocolate chips shine through, making them irresistible to kids.
- Versatile Flavor – With cinnamon and vanilla, the flavor profile is warm, cozy, and perfect for any season.
- Simple Ingredients – No complicated steps or specialty tools—just basic pantry items and a grater for the zucchini.
Ingredients
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g dark brown sugar, firmly packed
- ½ cup 100 g granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups 280 g all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon optional but recommended
- 1 cup 133 g shredded zucchini, blotted dry
- 3 cups 285 g old-fashioned rolled oats
- 2 cups semisweet chocolate chips reserve some for topping
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Whisk dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Gradually add dry ingredients into the wet mixture until just combined.
- Add zucchini, oats, and chocolate chips: Fold in shredded zucchini, rolled oats, and most of the chocolate chips.
- Scoop dough: Drop heaping tablespoons of dough (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
- Top with chocolate chips: Press a few reserved chocolate chips into the tops of each cookie for a bakery-style look.
- Bake: Bake 11–13 minutes, or until edges are lightly golden but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Be sure to blot excess water from the shredded zucchini to prevent soggy cookies.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
The Benefits of Baking with Zucchini
Zucchini might not be the first ingredient that comes to mind when you think of cookies, but it has been used in baking for decades. Much like carrots in carrot cake, zucchini adds incredible moisture, making cookies soft and tender without being greasy. It’s also rich in vitamins A and C, fiber, and antioxidants, which means you’re sneaking some nutrition into a sweet treat.
The tradition of incorporating zucchini into baked goods grew in popularity in the mid-20th century when home bakers looked for ways to use up seasonal produce creatively. Today, zucchini bread and zucchini muffins are classics, and cookies are the next evolution of this idea.
Ingredients You’ll Need
Here’s everything you’ll need for this recipe:
- 1 cup (226 g) unsalted butter, softened – Provides richness and helps create a soft texture.
- 1 cup (200 g) dark brown sugar, firmly packed – Adds chewiness and a deep caramel flavor.
- ½ cup (100 g) granulated sugar – Balances sweetness.
- 2 large eggs, room temperature – For structure and binding.
- 1 ½ teaspoon vanilla extract – Warm, aromatic flavor.
- 2 ¼ cup (280 g) all-purpose flour – The base of the dough.
- 1 teaspoon baking soda – For rise and softness.
- ¾ teaspoon salt – Enhances flavor.
- 1 teaspoon ground cinnamon – Optional but highly recommended for warmth.
- 1 cup (133 g) shredded zucchini – Adds moisture and tenderness.
- 3 cups (285 g) old-fashioned rolled oats – For chewiness and hearty texture.
- 2 cups semisweet chocolate chips – Sweet and melty pockets of chocolate.
Step-by-Step Instructions
Step 1: Prepare the Zucchini
Wash and grate the zucchini using the large holes of a box grater. Lightly blot it with paper towels to remove excess moisture, but don’t squeeze it completely dry—you want some of the natural juiciness to keep the cookies moist.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until combined.
Step 4: Add Zucchini, Oats, and Chocolate Chips
Fold in the shredded zucchini, oats, and chocolate chips. The dough will be thick and slightly sticky—perfect for hearty cookies.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 6: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store for later.
Pro Tips for Perfect Zucchini Cookies
- Don’t over-dry the zucchini—just blot enough to avoid watery dough.
- For chewier cookies, use dark brown sugar instead of light.
- Reserve a few chocolate chips to press on top of the cookies before baking for a bakery-style look.
- Chill the dough for 20–30 minutes if it feels too soft—this prevents spreading.
- Use a cookie scoop for evenly sized cookies.
Variations to Try
- Nutty Crunch – Add chopped walnuts or pecans for texture.
- Spiced Flavor – Increase the cinnamon and add nutmeg or cloves for a cozy fall cookie.
- White Chocolate & Cranberry – Swap chocolate chips for white chocolate and dried cranberries.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend and certified GF oats.
- Healthier Swap – Replace half the butter with unsweetened applesauce for a lighter cookie.
Best Pairings with Zucchini Cookies
These cookies are delicious on their own, but here are some tasty pairing ideas:
- A hot cup of coffee or cappuccino.
- Cold milk for kids and classic cookie dunking.
- A scoop of vanilla ice cream for a cookie sandwich.
- Warm chai tea to complement the spices.
Storage and Freezing Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to a week, though cookies may firm slightly.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature. You can also freeze dough balls and bake directly from frozen (adding 2–3 minutes to bake time).
FAQs About Zucchini Cookies
Do I need to peel zucchini before baking?
No, peeling isn’t necessary. The skin is soft and blends right into the dough.
Will the cookies taste like vegetables?
Not at all! The zucchini is subtle and only adds moisture—the chocolate and cinnamon are the stars.
Can I make these cookies dairy-free?
Yes, use vegan butter and dairy-free chocolate chips.
How do I keep cookies soft after baking?
Store with a slice of bread in the container—it helps retain moisture.
Can I reduce the sugar?
Yes, but don’t cut more than ¼ cup, or the texture may change.
Nutrition Facts (per serving, 1 cookie, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 120mg |
| Fiber | 2g |
| Sugar | 16g |
Conclusion
These Zucchini Cookies with chocolate chips are the perfect blend of wholesome and indulgent. With their chewy oats, melty chocolate, and the subtle goodness of zucchini, they’re bound to become a staple in your baking rotation. Whether you’re making them as an after-school snack, a weekend bake, or a sweet treat for yourself, these cookies deliver big on flavor and texture.
Try a batch today—you’ll be surprised how quickly they disappear from the cookie jar!
