Zucchini Chocolate Chip Cookies Cover Photo
Print Recipe

Zucchini Chocolate Chip Cookies

Do you have extra Zucchini from your garden? Not sure what to make with it? No worries, these moist, chewy Zucchini Chocolate Chip Cookies are a perfect solution. One bite leads you to a second and third cookie! They are that dangerous. Makes about 30 cookies.
Prep Time15 mins
Cook Time15 mins
Resting Time15 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Zucchini Chocolate Chip Cookies
Servings: 30 cookies
Calories: 130kcal
Author: Bernice


Step 1

  • 1/4 cup Olive Oil
  • 2 tsp Vanilla Extract
  • 1 Egg large
  • ¾ cup plus 2 tbsp Dark Brown Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 3/4 tsp Salt

Step 2

  • 1 cup Shredded Zucchini not peeled
  • 1 cup White Whole Wheat Flour
  • 1 1/2 cups Quick Rolled Oats

Mix In Ingredients

  • 1 1/2 cups Dark Chocolate Chips Ghirardelli
  • ½ cup Walnuts Chopped


Making the Cookie Dough

  • Beat together the ingredients from Step 1.
  • Mix in the Shredded Zucchini from Step 2.
  • Mix in the remaining ingredients from Step 2.
  • Lastly mix in Chocolate Chips and Walnuts or desired ingredients.
  • Once the cookie dough is made, let the dough rest for 15 minutes. This allows the quick rolled oats time to absorb some of the liquids reducing the cookies from spreading when baking.

Making the Cookies

  • Preheat your oven to 350°Spray two baking sheets with non-stick spray or line them with parchment paper.
  • The final cookie dough is very sticky and moist. When placing the dough onto the prepared baking sheets it will stick to your hands. Plus it will be difficult to move the cookie dough once placed onto the baking sheet.
  • Drop the dough by tablespoonfuls onto the prepared baking sheets. It will be difficult to move the cookie dough once placed on the baking sheet.
  • Bake the cookies for about 13 to 15 minutes, until they feel set on top. Lift the edge of one cookie; its bottom should be light brown. Remove the cookies from the oven, and cool for a few minutes and then transfer to a cooling rack.


Calories are approximate depending upon cookie size and any substitutions to the ingredients. After the cookies are cooled, store the desired amount in a freezer safe bag. Enjoy the cookies from a frozen state or unthaw for no loss in quality. Don't forget to enjoy a few of them immediately! Remember there is fresh Zucchini in this cookie that will go bad if left too long at room temperature.