Can cookies really be healthy—and still taste amazing?
It might sound surprising, but there’s a cookie that sneaks in veggies without sacrificing that soft, gooey sweetness we all love. If you’re raising an eyebrow at the idea of putting zucchini in a cookie, you’re not alone! But these zucchini cookies might just change how you look at dessert forever. Whether you’re trying to eat a little healthier, hide veggies for your kids, or simply try something new, this recipe is a fun and delicious twist on a classic.
Why You’ll Love These Zucchini Cookies
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Zucchini Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Zucchini Chocolate Chip Cookies are soft, moist, and full of hidden veggie goodness. With melty chocolate chips and a hint of cinnamon, they’re the perfect snack or sweet breakfast treat. Even picky eaters won’t believe they’re packed with zucchini!
Ingredients
- 1 cup grated zucchini (pressed to remove moisture)
- 2 cups all-purpose flour
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup chocolate chips
Instructions
- Prep the Zucchini: Wash and grate the zucchini (no peeling needed). Lightly press it with a paper towel to remove excess moisture.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the egg and vanilla extract and mix well.
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine Everything: Gradually add the dry ingredients to the wet mixture. Fold in the grated zucchini and chocolate chips until well combined.
- Scoop the Dough: Drop rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Let them cool for 5 minutes on the pan before transferring to a wire rack.
Notes
Use a cookie scoop for uniform cookies. Press a few extra chocolate chips on top before baking for a pretty finish. Store leftovers in an airtight container at room temp for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
These zucchini chocolate chip cookies are not your average treat. They’re:
- Moist, soft, and full of flavor
- Easy to make — even beginner bakers can whip them up
- Ready in under 30 minutes
- A great way to use up extra zucchini from the garden
Perfect for lunchbox snacks, after-school treats, or even breakfast-on-the-go, these cookies are as versatile as they are tasty.
- Prep time: 10 minutes
- Bake time: 12–15 minutes
- Total time: About 25 minutes
- Difficulty: Easy
Essential Ingredients (And Why They Matter)
Here’s what you’ll need to make the best zucchini cookies:
Key Ingredients:
- Zucchini (1 cup grated): Adds moisture and softness. No strong veggie taste!
- All-purpose flour (2 cups): Forms the base of the cookie.
- Brown sugar (¾ cup): Adds sweetness and depth of flavor.
- Granulated sugar (¼ cup): Helps with structure and sweetness.
- Butter (½ cup, softened): Provides richness and tenderness.
- Egg (1 large): Binds the ingredients together.
- Vanilla extract (1 tsp): Enhances the flavor.
- Baking soda (½ tsp) and Baking powder (½ tsp): Help the cookies rise.
- Salt (½ tsp): Balances sweetness.
- Ground cinnamon (½ tsp): Adds warm spice.
- Chocolate chips (1 cup): The star sweet ingredient.
Substitutions and Variations:
- Butter: Can use coconut oil or vegan butter for a dairy-free version.
- Flour: Swap with whole wheat or gluten-free flour.
- Sugar: Maple syrup or coconut sugar for a healthier twist.
- Chocolate chips: Try white chocolate, butterscotch, or even raisins or chopped nuts.
Step-by-Step Instructions
1. Prep Your Ingredients
- Wash and grate the zucchini. No need to peel it—just grate and lightly press to remove excess moisture using a paper towel.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Cream Butter and Sugars
- In a large bowl, mix the softened butter with brown sugar and white sugar until light and fluffy.
- Add the egg and vanilla extract. Stir until well combined.
3. Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Combine Wet and Dry
- Slowly add the dry ingredients into the wet mixture.
- Fold in the grated zucchini and chocolate chips until everything is evenly combined.
5. Scoop the Cookies
- Use a spoon or cookie scoop to place dough balls (about 2 tablespoons each) on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.
Assembly and Presentation Tips
Zucchini cookies are naturally rustic and soft, but here are a few tips to elevate them:
- Uniform size: Use a cookie scoop for consistent shapes.
- Garnish: Press a few extra chocolate chips on top right before baking.
- Serving idea: Pair with a glass of cold milk or serve with a dollop of vanilla yogurt for breakfast.
Storage and Make-Ahead Tips
Storing:
- Keep cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week.
Freezing:
- Freeze baked cookies for up to 2 months. Reheat in the microwave for 10–15 seconds before serving.
- You can also freeze raw cookie dough balls and bake them fresh when needed.
Recipe Variations
Want to mix things up? Try these tasty twists:
- Zucchini Oatmeal Cookies: Add ½ cup rolled oats for a chewier bite.
- Nutty Version: Add chopped walnuts or pecans.
- Spiced Cookie: Increase cinnamon and add a pinch of nutmeg or ginger.
- Zucchini Carrot Cookies: Use half grated zucchini and half grated carrot for a veggie-packed version.
Conclusion
These zucchini cookies prove that desserts can be both fun and full of hidden goodness. Whether you’re a beginner baker or a seasoned pro, this recipe is an easy, healthy-ish way to sneak veggies into your treats. So grab that zucchini, preheat your oven, and bake up a batch of cookies that will surprise everyone who tries them. You might even forget there’s a vegetable in there!
FAQs: Zucchini Cookies
1. Do zucchini cookies taste like vegetables?
Not at all! Zucchini is mild in flavor and mostly adds moisture. The cinnamon and chocolate chips shine through, so the veggie taste stays hidden.
2. Can I use frozen zucchini?
Yes, but be sure to thaw and squeeze out as much water as possible before using it.
3. Are zucchini cookies healthy?
They’re healthier than many traditional cookies since they include a vegetable and can be made with less sugar, whole wheat flour, or coconut oil.
4. Can I make this recipe vegan?
Yes! Use vegan butter or coconut oil, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.
5. What’s the best way to shred zucchini?
Use the fine side of a box grater or a food processor. No need to peel it—just wash and grate.
