These Easy Zucchini Chocolate Chip Cookies are a fun twist on a classic treat! With soft, chewy goodness and a hint of chocolate in every bite, you’ll love how they sneak in some veggies too.
Who knew zucchini could be this tasty? It’s like having dessert with a side of greens! 😂 I enjoy these with a glass of milk—perfect for a cozy snack time!
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grated zucchini keeps the cookies moist. If you don’t have zucchini, you can substitute with finely grated carrots for a similar texture and sweetness.
Butter: Unsalted butter adds richness. If you’re dairy-free, use coconut oil or a vegan butter alternative for a great result.
Oats: Old-fashioned rolled oats add chewiness. For a gluten-free option, swap with certified gluten-free oats.
Chocolate Chips: Semisweet chocolate chips are perfect for balancing the sweetness. Feel free to replace them with dark chocolate chips or even white chocolate for a fun twist!
How Do I Ensure My Cookies Don’t Turn Out Gummy?
One of the biggest concerns with zucchini cookies is the moisture they absorb. To avoid a gummy texture, make sure to squeeze excess moisture out of the grated zucchini using a clean kitchen towel or cheesecloth.
- Grate zucchini, then place it in the towel, wrapping it like a pouch.
- Twist the towel and squeeze to remove extra liquid.
- Measure 1 cup of the squeezed zucchini for the recipe.
By controlling moisture, your cookies will be fluffy and chewy, not wet and dense! Enjoy baking!
Easy Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup old-fashioned rolled oats
- 1/2 cup semisweet chocolate chips
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and around 10-12 minutes of baking time. Make sure to let the cookies cool for a bit before enjoying them, making the total time approximately 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (177°C). This will help the cookies bake evenly. While the oven is heating up, line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, salt, and ground cinnamon. Whisk them together gently until well mixed, then set the bowl aside. This ensures that your dry ingredients are evenly distributed.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes, and it’s the secret to a soft cookie!
4. Mix in the Wet Ingredients:
Beat in the egg and vanilla extract to the butter and sugar mixture, mixing until fully combined. Then, stir in the grated zucchini until everything is evenly incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Try not to overmix, as this can make the cookies tough!
6. Add Oats and Chocolate Chips:
Carefully fold in the rolled oats and chocolate chips until they are evenly distributed throughout the dough. This is where the fun begins!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheet. Leave about 2 inches of space between each dough ball; they’ll spread as they bake.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges but soft in the center. Keep an eye on them—every oven is different!
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, enjoy your delicious zucchini chocolate chip cookies with a glass of milk or your favorite beverage!
Can I Use Different Types of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. For a gluten-free option, try using a gluten-free all-purpose flour blend, but be sure to check that the blend contains xanthan gum for proper structure.
What if My Zucchini is Extremely Wet?
If you notice that your grated zucchini is particularly watery, it’s a good idea to squeeze out any excess moisture before adding it to the dough. Just use a clean kitchen towel or cheesecloth to wring out the moisture—this helps prevent your cookies from becoming too soggy.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts, such as walnuts or pecans, for a bit of crunch. You could also mix in dried fruits like raisins or cranberries, or even use a combination of chocolate chips for more variety.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just thaw them at room temperature or microwave them for a few seconds before enjoying!
