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A zucchini cookie on a piece of crumpled parchment paper.

Zucchini Cookies

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: Approx. 20 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Zucchini Cookies – a delicious, easy zucchini cookie recipe that is made with chocolate chips, oats and maple syrup!


Ingredients

Scale
  • 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

  1. 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.
  2. Combine Wet Ingredients in a large bowl. Whisk to combine. 
  3. Combine all the Dry Ingredients, except the chocolate chips, in a medium bowl. Whisk to combine (ensure there are no clumps).
  4. Add the Dry Ingredients to the Wet Ingredients. Stir to combine. 
  5. Squeeze out as much water as possible from the zucchini. 
  6. Add chocolate chips and zucchini to the cookie dough; fold in. 
  7. Place cookie dough in fridge for 5-10 minutes – preheat oven to 375 degrees F. 
  8. Spray baking sheet with olive oil or your non-stick of choice. 
  9. 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. 
  10. 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. 
  11. Remove and let rest on the cookie sheet 5-10 minutes. 
  12. 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.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 152
  • Sugar: 10 g
  • Sodium: 158.1 mg
  • Fat: 7.1 g
  • Carbohydrates: 18.7 g
  • Protein: 3.3 g
  • Cholesterol: 14.5 mg