Chewy Zucchini Chocolate Chip Cookies
When you have zucchini bursting out of the garden late in the summer you start looking for any possible way to use it up, like stuffed zucchini boats or zucchini muffins, but shredding some of our fresh zucchini and enjoying it in these deliciously moist and chewy cookies has become our new favorite this year! And our kids can’t stop eating them too! We will definitely be baking batches of these cookies at the end of every summer, or any time of the year, really.
And if you think these look good, you should definitely checkout our healthy chocolate chip cookies, these no bake cookies or these homemade twix bars!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- zucchini – grated zucchini is super easy and we love using ours from the garden or picking some up at the farmer’s market or our local grocery store.
- butter – these made the cookies soft and delicious – you can use a plant-based butter if you want to keep them dairy-free.
- peanut butter – we love using a nice creamy peanut butter, as long as it isn’t too drippy. You could also try using another nut butter, if you want.
- maple syrup & brown sugar – both add the perfect amount of sweetness to these cookies!
- egg – this helps bind all the ingredients together.
- rolled oats & whole wheat flour – these also help bind everything together and add additional fiber.
- ground flax meal & chia seeds – this combo really amps up the nutrients in these cookies!
How To Make Zucchini Cookies
Step 1: You can begin by placing all of your dry ingredients in a mixing bowl.
Step 2: And all of your wet ingredients in a separate bowl.
Step 3: Next, mix the dry and wet ingredients together and add the zucchini after you remove the moisture and chocolate chips.
Step 4: Mix with a large spoon to fully combine and place the bowl of cookie dough in the fridge for about 5-10 minutes.
Step 5: Scoop about 2 tablespoons of dough into your hands, roll into a ball, and press down on a prepared baking sheet.
Step 6: Bake the cookies for about 12-14 minutes at 375 degrees F, let them fully cool, and enjoy!
Recipe Variations
These cookies are perfection if you follow the recipe instructions as-is, but if you are looking to adjust for a food allergy/intolerance or are just interested in mixing things up we have a few suggestions for you:
- other add-ins – we love a good chocolate chip but sometimes it is fun to mix things up. We suggest trying some raisins, pecans, or peanut butter chips for a little variation.
- dairy-free – you can simply keep this recipe dairy-free by using a plant-based butter and dairy-free chocolate chips!
- gluten-free – this is basically is a gluten-free recipe, just make sure your oats are certified gluten-free and you are good to go!
Love cookies – try our Soft Chocolate Chip Cookie Skillet!
Zucchini Chocolate Chip Cookies FAQ
You don’t have to refrigerate them right away. They can be stored in an airtight container on the counter for about 2-3 days and then it is best to move them into the fridge, since they don’t have any preservatives in them. That’s if you don’t eat them all in those 2-3 days before they have the chance to get to the fridge. 🙂
Freezing cookies is a great way to store them for later and the process is super easy. Once the cookies have fully cooled you can simply wrap them individually in plastic wrap or layer them with aluminum foil, plastic wrap, or parchment paper in between them and then store in a freezer-safe container. You can stop them for up to 6 months.
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Ingredients
- 1 1/2 cups shredded zucchini, measure before removing moisture
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1/3 cup butter, melted
- 1/2 cup creamy peanut butter, creamy, but not drippy
- 1/3 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 large egg
Dry Ingredients:
- 1/2 cup brown sugar, or coconut sugar
- 2 3/4 cup rolled oats
- 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon ground flax meal
- 1 tablespoon chia seeds
- 1/2 cup chocolate chips
Instructions
- Place a piece of cheesecloth or some thick paper towel inside a strainer. Place shredded zucchini inside. Sprinkle with kosher salt and toss gently. Let sit while you prepare the rest of the cookie batter.
- Combine Wet Ingredients in a large bowl. Whisk to combine.
- Combine all the Dry Ingredients, except the chocolate chips, in a medium bowl. Whisk to combine (ensure there are no clumps).
- Add the Dry Ingredients to the Wet Ingredients. Stir to combine.
- Squeeze out as much water as possible from the zucchini.
- Add chocolate chips and zucchini to the cookie dough; fold in.
- Place cookie dough in fridge for 5-10 minutes – preheat oven to 375 degrees F.
- Spray baking sheet with olive oil or your non-stick of choice.
- Taking approximately 2 tablespoons of dough in your hand at a time, form into a ball and then compress into a patty/cookie shape on the sheet. They should be approx. 1/2 inch thick.
- Place in oven, middle rack, for 12-14 minutes or until the edges start to become slightly brown (they will spread a little). For my oven 13 minutes was perfect, just keep an eye on your cookies towards the end of the cook time.
- Remove and let rest on the cookie sheet 5-10 minutes.
- Transfer to a cooling rack and LET COOL COMPLETELY. If you don’t let them cool completely they may break very easily.
Notes
- Gluten-Free: to make this recipe gluten-free ensure you are using certified gluten-free oats and 1-to-1 gluten free flour instead of whole wheat.
- Dairy-Free: you can sub a plant-based butter if you want to make this dairy-free.
- Peanut-Free: I haven’t tested this myself, but I am sure you could use a creamy nut butter alternative to peanut butter.
- Storage: store in an airtight container on the counter for a few day then move the refrigerator.
- Freezer: you can either individually wrap them in plastic wrap or layer them with aluminum foil, plastic wrap, or parchment paper in between them and store in a freezer-safe bag or container for up to 6 months.
Bridget says
Made these over the weekend and they were so good!! Definitely making them again!
Elaine says
7/31/25 Good flavor, not too sweet. Used chunky PB.
Bridget Montag says
Glad you liked them, Elaine! Thanks for leaving a review!