Zucchini Chocolate Chip Cookies – The Cookie Rookie®

These light and fluffy zucchini chocolate chip cookies are easy to make and a delight to eat! Read to enjoy in less than 30 minutes and made with simple ingredients.

zucchini chocolate chip cookies on sheet pan

Healthier Chocolate Chip Cookies

Time to get your bake on with these deliciously moist zucchini chocolate chip cookies! Chewy and full of texture form the oats and walnuts, everyone is going to love these!

Be sure to check out my other favorite cookie recipes like my Soft Sugar Cookies and Chocolate Thumbprint Cookies.

  • Kid friendly: Not only do kids love these cookies, but they can also help you in the kitchen to make them!
  • Quick: These cookies take about 15 minutes to make and they are ready to enjoy in less than half an hour.
  • Simple ingredients: I’ll bet you’ll have most of the ingredients on hand already!
how to make zucchini chocolate chip cookies
zucchini chocolate chip cookies on cooling rack

How to make zucchini chocolate chip cookies

Be sure to see the recipe card below for full ingredients & instructions!

  • Cream together the butter and the sugar.
  • Mix in the eggs, zucchini and vanilla.
  • Stir in the dry ingredients.
  • Fold in the chocolate chips, oats and walnuts.
  • Place in portions on to a baking sheet.
  • Bake!
zucchini chocolate chip cookies on cooling rack
plate with chocolate chip zucchini cookies

How long do they last?

Once the cookies have cooled, place them in an airtight container. They will keep well for 3 days at room temperature and for up to a week in the fridge.

Can you freeze them?

Yes, these cookies will keep well for up to 3 months when frozen. Once cooled, freeze them solid on a baking sheet and then transfer to a a freezer bag or container. Thaw frozen cookies at room temperature for 30 – 45 minutes before enjoying.

Do you need to squeeze the grated zucchini?

No! The water that’s naturally in the zucchini will help to create the most moist cookies, so here’s no need to dry it before adding it to the cookie mixture.

If your zucchini is particularly watery, you can pat it gently with some kitchen paper, but no squeezing is required.

up close image of chocolate chip cookies with zucchini
stacked zucchini chocolate chip cookies


  • The dough will be a little wet and sticky. This is fine because the cookie will end up very fluffy. Using a cookie scoop for this is the best option so the dough doesn’t stick to your fingers.
  • I don’t peel the zucchini before grating them, but if you have little ones that won’t touch anything green, then by all means peel them.
  • These cookies bake pretty quickly so be sure to keep your eye on them. They are baked when they are firm on top and the edges have turned a golden brown color.
overhead picture of zucchini chocolate chip cookies on platter

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

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