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    Home » Dessert Recipes

    Zucchini Chocolate Chip Cookies

    Published: Aug 2, 2020 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A zucchini cookie with walnuts and milk chocolate chips that is moist, soft, and full of delicious flavor.
    Jump to Recipe Jump to Video Print Recipe

    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!

    Zucchini Chocolate Chip Cookies

    Table of contents

    • What To Do With Zucchini
    • What Zucchini Does In a Cookie Recipe
    • What You Need To Make Zucchini Cookies
    • Tips and Substitutions
    • More Zucchini Dessert Recipes To Try
    • You May Also Like These Savory Zucchini Recipes

    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.

    Shredding Zucchini with a box shredder to make zucchini recipes

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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.

    Shredded zucchini in strainer

    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.
    Stacks of Zucchini Chocolate Chip Cookies

    More Zucchini Dessert Recipes To Try

    Chocolate Zucchini Cookies

    Chocolate Zucchini Bread

    Zucchini Spice Cookies with Raisins and Walnuts

    Chocolate Zucchini Cake with Spiced Cream

    Chocolate Banana Zucchini Muffins

    Zucchini Plant

    You May Also Like These Savory Zucchini Recipes

    Cashew Breaded Baked Zucchini Chips

    Zucchini Chips with Everything But The Bagel Seasoning

    Zucchini Lasagna

    Low Carb Biscuits with Zucchini and Cheese

    Zucchini Bake

    Simple Zucchini Parmesan

    pin image for zucchini cookies

    *If you made these Zucchini Chocolate Chip Cookies, please give them a star rating*

    Zucchini Chocolate Chip Cookies

    Shelby Law Ruttan
    A zucchini cookie with walnuts and milk chocolate chips that is moist, soft, and full of delicious flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 13 mins
    Total Time 28 mins
    Course Cookie Recipes
    Cuisine American
    Servings 30
    Calories 142 kcal

    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
    • 1 ½ cups shredded zucchini
    • 1 cup quick oats
    • 1 cup chopped walnuts nuts
    • 1 cup milk chocolate chips

    Instructions
     

    • [mv_schema_meta name="combine dry ingredients"]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. [mv_img id="26331"]
      adding dry ingredients
    • [mv_schema_meta name="combine wet ingredients"]In a large mixing bowl, cream together the butter and sugar. Add the egg, and vanilla extract. Mix to combine. [mv_img id="26332"]
      cream butter and sugar
    • [mv_schema_meta name="add flour"]Add the ½ of the flour mixture to the butter mixture and blend until creamy. Add the remaining flour and mix until just combined. [mv_img id="26330"]
      adding flour
    • [mv_schema_meta name="add oatmeal and zucchini"]Stir in the oatmeal and zucchini until creamy and smooth. [mv_img id="26333"]
    • [mv_schema_meta name="add stir-ins"]Stir in the walnuts and chocolate chips. [mv_img id="26329"]
      adding walnut and chocolate pieces
    • [mv_schema_meta name="scoop and bake"]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. [mv_img id="26334"]
      scooping cookie dough

    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.

    Nutrition

    Serving: 1cookieCalories: 142kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 16mgSodium: 100mgFiber: 1gSugar: 8g
    Keyword Zucchini Chocolate Chip Cookies, Zucchini Cookies, Zucchini Recipe
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Air Fryer Roast Beef with Herb Crust
    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Pumpkin Pie with Condensed Milk
    • Special K Loaf aka Cottage Cheese Loaf
    • Vegetarian Meatloaf -Easy and Delicious
    • Easy Green Chicken Enchilada Recipe - low carb
    • Mom's Rhubarb Sauce

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    133 shares