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 almost didn’t post this recipe. I made these cookies, and took their pictures and everything, and then I figured that there was no point in posting it now – no one would have zucchini anymore. But then I got 2 more zucchinis with my CSA, and I figured that if I’m still getting them, so are other people. So here you go. If you’re sick of zucchinis for the season, you can go ahead and make 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, this is the 3rd chocolate chip cookie I’ve posted. 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 know how much I love hiding vegetables in 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.
Zucchini Chocolate Chip Cookies
- 1 teaspoon salt
- 1 medium zucchini, shredded (about 1 1/2 cups)
- 1/2 cup butter, softened and divided (1 stick)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional – don’t use if you need the cookies to be nut free)
- 1 1/2 cups chocolate chips or chopped dark chocolate
- 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 1/2 teaspoon of the salt in a colander. Let sit in 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 the oats, all purpose flour, whole wheat flour, baking soda, baking powder and 1/2 teaspoon of salt in a medium bowl. Set aside.
- Cream together the 4 Tablespoons of softened butter, the cooled browned butter and the granulated sugar on medium high speed of a stand mixer, about 3-5 minutes, until light and fluffy. Add the vanilla and egg 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.
- Squeeze any excess moisture out of the shredded zucchini, and fold it in, along with the nuts and chocolate chips.
- 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.
Zucchini Chocolate Chip Cookies Nutrition Notes:
The above nutrition information does include 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.