Zucchini Chocolate Chip Cookies are a healthier version of everyone's favorite cookies. Keep them in the freezer and they make a great snack!
I love baking with zucchini. It's a great way to use zucchini that might not be great for other uses, or if you're sick of savory zucchini dishes for the season. In either case, you can go ahead and make these Zucchini Chocolate Chip Cookies. You won't even know it's in there, I promise.
If you've been following my blog for some time, you'll know how much I LOVE chocolate chip cookies. In fact, at the current count, there are 4 chocolate chip cookie recipes that I've posted, plus a couple of double chocolate chip cookies.
I've done a chewy chocolate chip cookie recipe, a lower sugar chocolate chip cookie recipe, and now this one, with added zucchini.
Also, if you've been following my blog for even a short time, you'll also know how much I love sneaking vegetables into my baked goods. I've done zucchini breads and cakes, sweet potato muffins, and even fudgy beet cake. But this is the first cookie recipe that I've posted with hidden veggies.
I've tried making them several times, and they've always come out too cakey for my taste. These ones are a huge improvement. I found that the secret to minimizing the cakiness in your veggie cookies is to squeeze as much moisture out as possible. Salting the shredded zucchini and letting it sit allows the moisture to be drawn out, and then you squeeze out every last drop before adding it to the dough.
The texture of these cookies is not exactly like that of a traditional chocolate chip cookie, but it's close enough that my (very picky) kids didn't notice a difference. They're still loaded with browned butter flavor with all the gooey, melted chocolate goodness that you're looking for in your favorite cookie.
How to make Zucchini Chocolate Chip Cookies:
Start by prepping the zucchini. If your zucchini is very large (the kind that gets left on your front porch by your neighbors), make sure to scoop out and discard the tough seeds. Use a box grater (or your food processor) to shred the zucchini. Transfer the shredded zucchini to a colander, toss it with some salt, and let it sit while you start making the cookie dough.
Add half of the butter to a small skillet and cook it over medium heat until it melts, then becomes very fragrant and golden brown. Transfer it to a small heat-proof bowl to cool.
Whisk together the oats, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
Cream together the butter (softened and cooled browned butter), and sugar in a stand mixer (or in a large bowl using a hand mixer). Add the egg and vanilla and mix again. Add the flour mixer, and mix until incorporated.
Transfer the shredded zucchini to a clean dish towel (or a couple layers of cheesecloth or paper towel) and squeeze out any excess moisture. Fold it, the chopped nuts, and the chocolate chips into the dough, and mix until incorporated.
The cookies can be baked right away, or the dough can be chilled until you're ready to bake. Bake on baking sheets lined with parchment paper or silicone baking mats until the cookies are set and the edges are just beginning to brown.
Zucchini Chocolate Chip Cookies Ingredients:
- Medium zucchini
- Salt
- Butter - use non-dairy butter alternative to make these cookies dairy-free.
- Rolled oats
- All-purpose flour
- Whole wheat flour
- Baking powder
- Baking soda
- Granulated sugar
- Large egg
- Vanilla extract
- Chopped walnuts or pecans - these are optional; don't use them if you need the cookies to be nut-free.
- Chocolate chips or chopped dark chocolate - make sure to use dairy-free chocolate to make these cookies dairy-free.
Zucchini Chocolate Chip Cookies Nutrition Notes:
The nutrition information in the recipe below includes the optional chopped nuts (walnuts to be exact). Leaving them out will save some fat and calories, but keep in mind that you'll be cutting out the healthy unsaturated fat, not the unhealthy saturated fat, which comes largely from the butter in this recipe.
Zucchini Chocolate Chip Cookies
Equipment
Ingredients
Instructions
- Move oven racks to upper middle and lower middle positions. Heat oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats (NOTE: Cookies baked on silicone mats will spread more than those baked on parchment).
- Toss shredded zucchini with ½ teaspoon of the salt in a colander. Let it sit in the sink for 10 minutes.
- Melt 4 Tablespoons of the butter in a small skillet over medium heat. Continue to cook, stirring often until fragrant and golden brown. Transfer to a heat-proof bowl or measuring cup to cool completely (put it in the fridge or freezer to cool it quickly).
- Whisk together 1 cup rolled oats, 1 cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon of salt in a medium bowl. Set aside.
- Cream together the remaining 4 Tablespoons of softened butter, the cooled browned butter, and ¾ cup granulated sugar on medium-high speed of a stand mixer, about 3-5 minutes, until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract and continue mixing for 2-3 more minutes.
- Reduce mixer speed to low and add the oat mixture. Continue mixing at low speed until the dry ingredients are incorporated.
- Transfer the shredded zucchini to a clean dish towel (or a couple of layers of paper towel) and squeeze out any excess moisture. Fold it in, along with 1 cup chopped walnuts or pecans (if using) and 1 ½ cups chocolate chips or chopped dark chocolate.
- The cookies can be cooked right away, or you can refrigerate the dough until you are ready to bake. Scoop them in 2 Tablespoon portions onto the prepared baking sheets, spread 2 inches apart. Bake until the edges are beginning to brown, about 9-12 minutes. Cool on the baking sheets.
Nutrition
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