Zucchini Chocolate Chip Cookies Recipe

Enjoy the bounty of summer zucchini with these surprisingly delicious and healthier chocolate chip cookies! Adapted from Barbara Kingsolver's "Animal, Vegetable, Miracle," this recipe transforms garden-fresh zucchini into moist, flavorful cookies perfect for satisfying your sweet tooth without the guilt. A fantastic way to use up an abundance of zucchini.

Prep Time 15 mins
Cook Time 30 mins
Calories 175.2 kcal
Protein 4g
Rating 3.8 (5 Reviews)
Zucchini Chocolate Chip Cookies 51

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Chocolate Chip Cookies

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How to Make Zucchini Chocolate Chip Cookies

  1. Preheat your oven to 350°F (175°C). Grease or line baking sheets.
  2. In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and chocolate chips.
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Flatten slightly with the back of a spoon.
  8. Bake for 10-15 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them as ovens vary.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

65g

Fat

25g

Carbs

8g