This cookie recipe for Zucchini Chocolate Chip Cookies is made with fresh grated zucchini, quick oats, milk chocolate, and chopped walnuts. It is a soft cookie full of goodness and flavor and a great way to get your family to enjoy zucchini!
These zucchini cookies are great for for desserts or as a snack. They are easily portable and perfect for picnics and family reunions. And, are an excellent way to make use of the zucchini in your garden!
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What To Do With Zucchini
When it comes to zucchini, for most of my life it was either feast or famine. When we didn't have a garden, it seemed we didn't know people who grew it (and wanted to get rid of it!). Now that we do have a garden, we can't seem to get rid of it!
This year I decided that I was going to try to make more recipes with zucchini other than Grumpy's favorite Chocolate Zucchini Bread. I put my thinking cap on and have come up with a few different zucchini cookie recipes to share this year between both of my websites.
What Zucchini Does In a Cookie Recipe
Zucchini has a high moisture content and is 95% water. For this reason, it should be salted, drained, and squeezed of as much water as possible before baking with it. If this is not done, the baked good will be soggy and too moist.
However, because zucchini is high in moisture, it makes for soft and delicious cookies, which are the prefered way of eating cookies in the Grumpy household (by Grumpy of course).
What You Need To Make Zucchini Cookies
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Fresh Zucchini, look for a zucchini that has unblemished skin, is firm and not mushy to pressure. This box shredder is my favorite way to shred the zucchini fast.
Bread Flour is used instead of all purpose flour to aid in making the cookies puffier. I use this brand of bread flour for the best results.
Quick Oats are are partially dried, cooked, rolled and pressed thinner than whole oats. I used quick oats because they have less chew and are broken down more than a whole oat.
Milk Chocolate Chips are something I rarely use in recipes for myself. But, the rest of the family seems to love them, so I went with them for this recipe.
Raw Walnuts because we are a nut in the cookie kind of family! I also like the nutritional benefits of walnuts, which include high antioxidants, and a significant source of Omega-3s (more than any other nut).
A Hand Mixer is best for creaming butter and sugar in small batch recipes. Sure, you can do it by hand with a wooden spoon, but I like this quick and easy method best! This is the one I have and have used for over 20 years!
A sturdy wooden mixing spoon is used to mix in ingredients after the dough becomes too stiff to use a hand mixer. And, don't forget the rubber scraper for scraping the zucchini cookie batter from the sides of the bowl and from the spoon.
Tips and Substitutions
- Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
- You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
- Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
- Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
- Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
- Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.
More Zucchini Dessert Recipes To Try
Zucchini Spice Cookies with Raisins and Walnuts
Chocolate Zucchini Cake with Spiced Cream
Chocolate Banana Zucchini Muffins
You May Also Like These Savory Zucchini Recipes
Cashew Breaded Baked Zucchini Chips
Zucchini Chips with Everything But The Bagel Seasoning
Low Carb Biscuits with Zucchini and Cheese
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Zucchini Chocolate Chip Cookies
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon maple extract
- 1½ cups shredded zucchini
- 1 cup quick oats
- 1 cup chopped walnuts nuts
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add the egg, and vanilla extract. Mix to combine.
- Add the ½ of the flour mixture to the butter mixture and blend until creamy. Add the remaining flour and mix until just combined.
- Stir in the oatmeal and zucchini until creamy and smooth.
- Stir in the walnuts and chocolate chips.
- Scoop with a small tablespoon sized cookie scoop onto a baking sheet lined with parchment paper. Bake for 13 minutes or until tops of cookies are no longer wet.
Video
Notes
Tips and Substitutions
- Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
- You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
- Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
- Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
- Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
- Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.
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