Description
Discover the most incredible secret to the softest, chewiest chocolate chip cookies ever—hidden zucchini! These absolutely divine Zucchini Chocolate Chip Cookies are the perfect way to sneak vegetables into dessert without anyone suspecting a thing. With their perfectly crisp edges, tender centers, and hearty oat texture, these cookies deliver all the comfort of a classic oatmeal chocolate chip cookie with added moisture and nutrition from garden-fresh zucchini. The secret? You literally can’t taste the vegetables! Perfect for using up summer zucchini, fooling picky eaters, or just treating yourself to guilt-free indulgence.
Ingredients
- 1 cup (130g) fresh zucchini, shredded and lightly blotted
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (8 tablespoons; 113g) unsalted butter, softened to room temperature
- ½ cup (100g) packed dark or light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prep Your Secret Ingredient: Lightly blot shredded zucchini with a clean kitchen towel or paper towel—just enough to remove excess moisture but keep that natural hydration that makes these cookies incredibly soft. You need exactly 1 cup of prepared zucchini.
- Create Your Dry Foundation: In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon until perfectly combined. This hearty blend creates the ultimate chewy texture.
- Cream to Perfection: Using a hand or stand mixer, beat softened butter with both sugars on medium speed for 2 minutes until light and creamy. Add the egg and mix on high for 1 minute, then blend in maple syrup and vanilla until smooth.
- Combine the Magic: Add the dry ingredients and prepared zucchini to the wet mixture, mixing on low speed until just combined. Fold in chocolate chips while mixer runs on low—this ensures even distribution throughout every cookie.
- Chill for Ultimate Texture: Cover and refrigerate dough for at least 2 hours (up to 4 days!). This crucial step prevents spreading and creates those perfect crisp edges with soft centers.
- Bake to Golden Perfection: Preheat oven to 350°F (177°C). Scoop heaping 1.5 tablespoons of dough, place 3 inches apart on lined baking sheets, and bake 13-14 minutes until lightly golden on edges with soft centers.
- Cool Like a Pro: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, press extra chocolate chips on top for that bakery-perfect look!
Notes
The secret to these amazing cookies is in the details! Use old-fashioned oats for the best chewy texture—quick oats won’t give you the same results. The maple syrup isn’t just for flavor—it helps create those perfect crisp edges while keeping centers soft. Don’t skip the chilling time; it’s what makes these cookies bakery-quality! These cookies actually taste better the next day as flavors meld. Store covered at room temperature for 5 days or freeze baked cookies for up to 3 months. No one will ever guess there are vegetables hiding inside!
- Prep Time: 2 hours 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
Keywords: zucchini cookies, healthy chocolate chip cookies, oatmeal cookies, hidden vegetable dessert