Description
These Zucchini Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating shredded zucchini for added moisture and subtle vegetable goodness. They feature whole rolled oats for texture and a blend of brown and granulated sugars for sweetness, resulting in soft, chewy cookies with melty chocolate chips in every bite. Perfect for a wholesome treat that sneaks in some veggies without compromising on flavor!
Ingredients
Units
Scale
Vegetables
- 1 cup (130g) shredded zucchini (lightly blotted)
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
Add-Ins
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture, but do not squeeze it out completely. Measure 1 cup (130g) of this lightly blotted zucchini and set it aside until step 4. You can also cover and refrigerate it for up to 1 day; it can be cold when added to the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon until fully combined. Set this dry mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown sugar and granulated sugar on medium speed until the mixture becomes creamy, approximately 2 minutes.
- Add Egg and Flavorings: Add the large egg to the creamed butter and sugar mixture and mix on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then incorporate the pure maple syrup and vanilla extract and mix again on high until thoroughly integrated.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture and the shredded zucchini to the wet mixture. Mix on low speed until just combined. While continuing to mix on low speed, fold in the semi-sweet chocolate chips thoroughly into the dough.
- Chill Dough: Cover the bowl with dough and refrigerate for at least 2 hours and up to 4 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping and baking, as the dough will be quite firm.
- Preheat Oven: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ease cleanup.
- Scoop and Bake: Using a medium cookie scoop or spoon, scoop approximately 1.5 tablespoons of dough per cookie onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake for 13-14 minutes, or until the edges are lightly browned and the centers appear soft. For crispier edges, bake for up to 15 minutes.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for an attractive finish. The cookies will be very soft right out of the oven but become chewier as they cool.
- Store: Store cooled cookies covered at room temperature for up to 5 days, or refrigerate them for up to 1 week to maintain freshness.
Notes
- Do not squeeze out all moisture from the zucchini; lightly blotting is sufficient to maintain moisture for soft cookies.
- The dough can be refrigerated up to 4 days before baking; remember to let it soften at room temperature to make scooping easier.
- Using whole rolled oats adds a nice texture and whole grain element to the cookies.
- Pressing extra chocolate chips on top before cooling is optional but enhances presentation and chocolate distribution.
- For crisper cookie edges, bake a few extra minutes beyond the suggested bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
