Best 4 Zucchini Chocolate Chip Cookies Recipes

Indulge in the delightful fusion of flavors with Zucchini Chocolate Chip Cookies, a unique and delectable treat that combines the goodness of zucchini with the classic taste of chocolate chip cookies. These cookies are not only a delightful indulgence but also a clever way to incorporate vegetables into your diet.

In addition to the classic Zucchini Chocolate Chip Cookies recipe, this article offers variations such as Zucchini Oatmeal Chocolate Chip Cookies for a wholesome and hearty treat, Zucchini Double Chocolate Chip Cookies for an extra dose of chocolatey goodness, Zucchini Chocolate Chip Muffins for a grab-and-go breakfast or snack, and Zucchini Chocolate Chip Bread for a moist and flavorful loaf cake.

These recipes offer a range of options to suit different tastes and preferences. Whether you're a chocolate chip cookie enthusiast, a fan of zucchini-infused treats, or simply seeking a healthier alternative to traditional cookies, this collection has something for everyone.

Here are our top 4 tried and tested recipes!

ZUCCHINI CHOCOLATE CHIP COOKIES

Zucchini Chocolate Chip Cookies image

I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York

Provided by Taste of Home

Categories Desserts

Time 27m

Yield 4 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups shredded zucchini
1 cup quick-cooking oats
1 cup semisweet chocolate chips
3/4 cup chopped pecans, toasted

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI CHOCOLATE CHIP COOKIES

Zucchini Chocolate Chip Cookies image

These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

Ingredients

1 cup 2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour*
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated zucchini (about 1 large or 2 medium zucchini)
1 1/2 cups semi-sweet chocolate chips

Steps:

Heat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
Add the zucchini and chocolate chips and mix just until incorporated.
Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
Store at room temperature in an airtight container for up to 3 days.

ZUCCHINI CHOCOLATE CHIP COOKIES

Zucchini Chocolate Chip Cookies image

A healthier alternative to chocolate chip cookies that uses zucchini and still tastes great!

Provided by Amandini

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 42

Number Of Ingredients 11

Ingredients

1 ½ cups granular sucralose sweetener (such as Splenda®)
¾ cup light margarine
1 egg white
1 ½ teaspoons vanilla extract
1 ½ cups pureed zucchini
2 cups whole wheat flour
1 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 cup mini chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Combine sucralose sweetener and margarine in a large bowl; beat together until creamy. Beat in egg white and vanilla extract. Stir in zucchini.
Combine whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the zucchini mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 10.2 g, Fat 2.8 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 2.4 g

ZUCCHINI CHOCOLATE CHIP COOKIES RECIPE

Zucchini Chocolate Chip Cookies Recipe image

These cookies are so soft and chewy with the perfect hint of spice!

Provided by Six Sisters

Yield 48

Number Of Ingredients 11

Ingredients

1 cup butter (softened)
2 cups sugar
2 eggs
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups finely shredded zucchini
2 cups milk chocolate chips

Steps:

Preheat oven to 375 degrees F.
In a large bowl, cream together butter and sugar.
Add eggs, one at a time, and beat after each addition.
Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
Fold in zucchini and chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 10-12 minutes, or until golden brown.

Nutrition Facts : Servingsize 1 serving, Calories 5764 kcal, Fat 224 g, SaturatedFat 132 g, Cholesterol 415 mg, Sodium 6131 mg, Carbohydrate 888 g, Sugar 468 g, Protein 88 mg

Tips:

Choose the right zucchini. For the best flavor and texture, use a small to medium zucchini that is fresh and firm. Avoid zucchini that is too large or has blemishes.
Grate the zucchini finely. This will help it blend into the cookie dough and prevent it from becoming too watery.
Don't overmix the dough. Overmixing can make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature. This will help them to rise and become crispy.
Let the cookies cool completely before serving. This will help them to set and become even more delicious.

Conclusion:

These zucchini chocolate chip cookies are a delicious and healthy way to enjoy zucchini. They are soft and chewy with a slightly sweet and nutty flavor. The chocolate chips add a touch of sweetness and richness. These cookies are perfect for a snack or dessert and can be enjoyed by people of all ages.

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