Zucchini Cookies with Chocolate Chips
To the vegetable skeptics who doubt that eating your daily greens can be not just reasonably tolerable but downright delicious, I present Zucchini Cookies with Chocolate Chips. Stay where you are.
To the dessert skeptics who saw the words “zucchini” and “cookies” next to each other in the recipe title and thought, “Keep your veg away from my dessert,” you stay put too.
And to my fellow fans of sneaking in a bit of extra veg, both when it doesn’t hurt a recipe and when, as in the case of today’s Zucchini Cookies, it makes the recipe even better…wait, why are you still reading this? Get into your kitchen and start baking already!
No matter how you feel about vegetables, cookies, or the separation thereof, after one tender bite of these lightly buttery, soft, chocolate-chip-stuffed healthy zucchini cookies, I promise you won’t be worried about anything other than reaching for a second (and third).
A few things these chocolate zucchini cookies having going for them, in addition to pure delectability:
ONE: 100% whole grain. Along with white whole wheat flour, which tastes just like regular all-purpose flour in the recipe but offers more protein and fiber, the cookies call for oatmeal. The oats gives the zucchini cookies a delightful texture, as well as a homey, comforting vibe that I adore.
Plus, the transformation of the recipe from zucchini chocolate chip cookies to into zucchini oatmeal chocolate chip cookies, means we can absolutely eat them for breakfast, yes?
^^If you are still looking for an answer, it’s YES.
TWO: Naturally sweet. In place of regular sugar, I used a mix of honey and coconut sugar, which is less processed than white or brown sugar and gives the Zucchini Cookies a delightful, almost caramel-y backnote.
THREE: Cinnamon, spice, everything nice. A few spices add to the comfort factor of the zucchini cookies without overpowering another, ultra important ingredient…
FOUR: CHOCOLATE! I used a heaping helping of smooth dark chocolate chips, and next time I plan to toss in a few walnuts too.
If you prefer to make extra super-duper healthy zucchini cookies, you can omit the chocolate chips or replace them with a different mix-in (zucchini raisin cookies sound tasty too).
And last, but certainly not least…
FIVE: It’s summer, and zucchini is all-the-time everywhere. Take advantage of summer’s bounty. Bake yourself, your friends, and your coworkers a batch of Zucchini Cookies with Chocolate Chips. It’s the right thing to do!
If you like these Zucchini Chocolate Chip Cookies, don’t miss this recipe for Zucchini Brownies!
Tools I used to make this Zucchini Chocolate Chip Cookie Recipe:
- Easy-clean box grater
- Favorite cookie sheets
- Parchment paper (if you bake cookies often, these pre-cut sheets are totally worth the splurge.)
- Cookie scoop (evenly portioned cookies = evenly baked cookies)
Zucchini Cookies with Chocolate Chips and Oatmeal
Healthy Zucchini Cookies with Chocolate Chips and Oatmeal. Soft, buttery, and naturally sweetened with honey. A delicious way to use up summer zucchini!
Yield: about 28 cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 50 minutes
- 1 1/2 cups finely shredded zucchini (from about 1 medium zucchini)
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup coconut sugar (or swap light or dark brown sugar)
- 1/4 cup honey
- 1/4 cup nonfat plain Greek yogurt, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 cup quick-cooking oats (not instant)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup dark chocolate chips
- Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper or silpat mats. Place the shredded zucchini between layers of paper towel, then thoroughly squeeze out as much excess water as possible. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter on high until completely smooth and creamy, about 2 minutes. Add the coconut sugar and beat on medium high for 3 full additional minutes, stopping to scrape down the bowl as needed. On high speed, beat in the honey and Greek yogurt, then the egg and vanilla until completely combined. The mixture may look curdled, but it will be fine. Scrape down the mixer as needed and blend the batter as well as you can.
- In a separate bowl, whisk together the whole wheat flour, oats, baking powder, salt, baking soda, cinnamon, and cloves. On low speed, slowly add one-third of the dry ingredients to the wet. By hand, fold in half of the shredded zucchini. Mix in the next third of the dry ingredients (again on low speed), fold in the remaining zucchini, and finally mix in the last third of the dry ingredients. By hand, stir in the chocolate chips.
- With a cookie scoop, portion the cookies onto the prepared baking sheets. Bake for 11 to 13 minutes, until the tops are barely set and the edges are dry to the touch. They may seem underdone, but do not overbake or the cookies will be dry. Let rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Batter can be prepared and stored tightly covered in the refrigerator up to 1 day in advance.
- Store leftovers at room temperature in a paper-towel-lined airtight container for up to 1 week or freeze, tightly wrapped, for up to 3 months. Let thaw overnight in the refrigerator or at room temperature.
- To make the cookies gluten free: I have not yet experimented, but I think you could successfully replace the white whole wheat flour with gluten-free oat flour, adding an additional 2 to 3 tablespoons if the cookie batter seems too wet. An all-purpose gluten-free flour blend like this one would also work well. Ensure your quick oats are certified gluten free, like these are.
- To make vegan: I have not yet tried the recipe this way, but I think you could use a vegan buttery spread in place of the unsalted butter, replace the honey with maple syrup, the egg with a flax egg, and the Greek yogurt with a nondairy yogurt.
Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 84 Calories
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 13mg
- Sodium: 38mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
- Protein: 2g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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