Zesty Chocolate Chip Zucchini Cookies Recipe

Sometimes the best recipes happen when you are trying to use up an abundance of summer garden produce.

My Chocolate Chip Zucchini Cookies recipe was born from a need to get creative with squash, and it has become a staple in my kitchen.

Why These Chocolate Chip Zucchini Cookies Are a Keeper

You might be skeptical about putting green vegetables in a cookie, but the zucchini melts right in and adds incredible moisture.

I love that this Chocolate Chip Zucchini Cookies recipe uses honey and banana for sweetness instead of refined sugar.

They come together in just one bowl without a mixer, which means cleanup is fast and simple.

If you enjoyed this wholesome treat, you should definitely bake my Zesty Apple Brownies with Maple Glaze next, or try the Easy Gluten-Free Pumpkin Chocolate Chip Cookies for another veggie-packed dessert.

Everything You Need for Chocolate Chip Zucchini Cookies

Here are the wholesome pantry staples I use to make these breakfast treats:

• Zucchini: You need about one medium squash grated fresh.
• Old-fashioned oats: These provide a chewy texture and whole grain goodness.
• Whole wheat flour: Adds nuttiness and structure to the cookie dough.
• Ground flaxseed: This boosts the fiber content and helps hold the cookies together.
• Cinnamon: A teaspoon brings a warm, cozy flavor that pairs well with the oats.
• Baking soda: Essential for helping the cookies rise slightly.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Melted and slightly cooled to mix easily with the wet ingredients.
• Ripe banana: Mashed banana adds natural sweetness and moisture.
• Honey: I use this as my primary sweetener instead of white sugar.
• Egg: One large egg binds everything together.
• Vanilla extract: Two teaspoons add a lovely aromatic depth.

• Dark chocolate chips: I prefer dark chocolate for a rich flavor contrast.

My Method for Chocolate Chip Zucchini Cookies

Let’s get baking with these simple steps:

1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper for easy removal.
2. Grate the zucchini using a box grater until you have about 1 cup.
3. Place the grated zucchini in a clean kitchen towel and squeeze out the excess liquid thoroughly over a sink or bowl.
4. In a medium bowl, stir together the oats, whole wheat flour, ground flaxseed, cinnamon, baking soda, and salt.
5. In a separate large bowl, whisk the melted butter, mashed banana, honey, egg, and vanilla extract until smooth.
6. Pour the dry oat mixture into the wet ingredients and stir until just combined.
7. Gently fold in the squeezed zucchini and dark chocolate chips until distributed evenly.
8. Scoop rounded 1/4 cup portions of dough onto your prepared baking sheet.
9. Use your fingers to flatten each mound slightly, as these cookies do not spread much on their own.
10. Bake for 11 to 14 minutes until the edges are set and lightly golden brown.

Secrets for Perfect Chocolate Chip Zucchini Cookies

The most critical step in this recipe is removing the water from the vegetable.

If you skip squeezing the zucchini, your Chocolate Chip Zucchini Cookies will be too wet and won’t hold their shape.

I recommend using a dedicated cookie scoop to ensure all your portions are the exact same size for even baking.

Serving Your Chocolate Chip Zucchini Cookies

These cookies are fantastic when served slightly warm so the chocolate is gooey.

I often grab a Chocolate Chip Zucchini Cookies treat straight from the freezer and let it thaw in my bag for a mid-morning snack.