This recipe for Zucchini Chocolate Chip Cookies is easy to make and they are soooo tasty that even picky kiddos will love them.
This week has gotten away from me. I can’t even believe that tomorrow is Friday? How did that happen? Well, I had the best intentions of giving you a week of zuke deliciousness, but have only managed to eek out the Chocolate Chocolate Chip Olive Oil Zucchini Bread – and these delicious cookies.
I guess 2 recipes using zucchini is better than 1 and definitely better than none, right? If you are staring at your zuke and wondering what to make, I suggest you start with these outrageously delicious cookies first. Then head over and make the bread. Not that it’s not good, because it is delish and moist, but these cookies are the bombdiggity. Ya, I never say that word out loud. It seemed fitting at this moment.
I decided to not tell the kiddos what was in the cookies. If you look hard enough, you can see the green flecks of zuke skin, but I know my kids when they get home from school. The backpack drops and the fridge door opens. They start the afternoon snacking and usually do it in a rush, so I figured neither would recognize the green bits. Both ate a couple of cookies and I could hear lots of “happy groans” coming from the kitchen. The teenager – aka “picky” came to my office and proclaimed that the zucchini cookies were the best cookies ever, next to her all time faves of Pumpkin Spice Cookies and Chewy Chocolate Gingerbread Cookies. Wow..well alrighty then. If the picky one likes them, then they have to good. I only ate 2 of them, on the day they were baked because they were snarfed up so fast it would make your head spin. So are you jonesin to make a batch yet? If you know someone who grows zucchini, they are most likely begging people to take one or 382 of them off their hands right now. So ask a friend to spare a squash and make some of these delicious noms today! Oh, I almost forgot…they have no butter in them. WOOT! Enjoy!
Zucchini Chocolate Chip Cookies
- ½ cup extra virgin olive oil
- 1 medium egg
- ⅓ cup local honey
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1 cup unbleached whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup zucchini finely shredded, squeezed slightly
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, egg, honey, brown sugar and vanilla and mix well to combine.
- In a medium bowl add the flours, baking soda, salt, cinnamon and nutmeg and whisk to combine. Add to the olive oil mixture until just combined. Add the zucchini and mix just until combined. Stir in the chocolate chips.
- Use a hinged scoop to make uniform cookies, or drop by spoonfuls. Bake for 12-15 minutes, or until no longer doughy in the center. Remove and cool on wire racks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.