Zucchini Chocolate Chip Cookies

4.75 from 16 votes

These light and fluffy zucchini chocolate chip cookies are easy to make and a delight to eat! Read to enjoy in less than 30 minutes and made with simple ingredients.

Prep Time15

Cook Time10

Total Time25

Course: cookies, Dessert, Snack

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Fine Mesh Sieve
Cookie Portion Scoop (optional)

Ingredients

½ cup salted butter 113 grams, room temperature (1 stick)
1 cup brown sugar 213 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
1½ cup freshly shredded zucchini 213 grams, unpeeled (about half a zucchini, patted dry)
1 teaspoon pure vanilla extract 4 grams
1¾ cups all-purpose flour 210 grams
2 teaspoons baking soda 12 grams
1 teaspoon kosher salt 3 grams
1 teaspoon ground cinnamon 3 grams
1 cup chocolate chips 170 grams
1 cup old-fashioned oats 100 grams
½ cup chopped walnuts 57 grams, optional

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
Mix in eggs, zucchini, and vanilla.
2 large eggs, 1½ cup freshly shredded zucchini, 1 teaspoon pure vanilla extract
Stir in the flour, baking soda, salt, and cinnamon until just combined.
1¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
Fold in chocolate chips, oats, and walnuts.
1 cup chocolate chips, 1 cup old-fashioned oats, ½ cup chopped walnuts
Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).

Notes

The dough will be a little wet and sticky. This is fine because the cookie will end up very fluffy. Using a cookie scoop for this is the best option so the dough doesn’t stick to your fingers.
I don't peel the zucchini before grating them, but if you have little ones that won't touch anything green, then by all means peel them.
These cookies bake pretty quickly so be sure to keep your eye on them. They are baked when they are firm on top and the edges have turned a golden brown color.

Storage: Store zucchini chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition