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. Enjoy a cookie right out of the oven for the warm, melted chocolate flavor or right out of the freezer for a cool, refreshing cookie!Jump to Recipe
Zucchini Chocolate Chip Cookies Preparation
Get ready to make a super easy cookie! Start with measuring your ingredients and grating the Zucchini. Often people ask if they need to peel the Zucchini. The answer is no. Zucchini is mostly water melting nicely into the cookie. Plus you want to retain the beautiful, rich green color that makes the Zucchini stand out from the other produce. Did you know that Zucchini is classified as a vegetable and a fruit! How can that be? Many of us consider Zucchini as a vegetable in the dishes we prepare. That seems to make perfect sense. From a botanical viewpoint Zucchini is a berry because of their non-edible flower. But regardless if you consider Zucchini a vegetable or a fruit, our Zucchini Chocolate Chip Cookies are just awesome! The article “Is Zucchini a Fruit or Vegetable” provide a few quick facts.
Selecting the Ingredients
The selections of ingredients is an important step for a delicious cookie and often comes down to personal preference. Brown Sugar is an important ingredient in this recipe and comes in light and dark brown sugar. My preference is dark brown sugar because it provides a richer color and flavor from the added molasses. White Whole Wheat flour from King Arthur is perfect for this recipe with its mild flavor. A teaspoon of cinnamon adds an undertone of spice that you can adjust to your preference. Quick rolled oats, dark chocolate chips and walnuts provide depth of flavor and texture to this Zucchini Chocolate Chip Cookies. Feel free to substitute pecans or other nuts for the walnuts. If there is a nut allergy, just eliminate them.
Making the Cookie Dough
The Zucchini Chocolate Chip Cookies dough is quick and easy to make. Slowly mix together the ingredients and notice how the texture changes. 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. 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. Bake in a 350 degree oven for about 13 minutes depending upon your oven. Let the cookies cool for a few minutes on the baking pan before moving to a cooling rack.
Storing the Healthy Zucchini Chocolate Chip Cookies
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.
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Zucchini Chocolate Chip Cookies
- 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
- 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.