Do you ever wish your regular chocolate chip cookies could be just a little healthier while still tasting amazing? These zucchini chocolate chip cookies are the perfect treat and a great way to use up your garden zucchini.
Chocolate Chip Zucchini Cookies
This time of the year, when your zucchini plant is thriving, is the best way to sneak in some extra veggies without picky eaters noticing.
The result is a soft, cake-like cookie that’s as delicious as your favorite zucchini recipes.
If you’ve been looking for a zucchini cookie recipe that rivals any baked cookies while still feeling like a treat, you’ve found it!
Why make this recipe?
You will love making this homemade chocolate chip zucchini cookie recipe because it’s a healthier twist on a classic, packed with hidden veggies and rich dark chocolate chips for an indulgent yet nutritious treat everyone can enjoy!
Weight Watcher Friendly - These Zucchini Chocolate Chip Cookies are only 8 Smart Points on My WW App.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
Easy to Make - Preparing this healthy chocolate chip cookies requires only a handful simple ingredients and 15 minutes of bake time.
Nutritious and Delicious: These cookies sneak in healthy zucchini, adding moisture and nutrients while still tasting indulgent.
Kid Friendly - It’s a perfect way to get picky eaters excited about eating veggies, all disguised in a sweet treat they’ll love.
Better-For-You-Dessert - With wholesome ingredients and dark chocolate chips, this recipe offers a healthier alternative to traditional cookies.
Ingredients needed and substitutions:
Fresh from the Garden Zucchini - If you don't have a garden just head over to the local grocery store and pick up some fresh zucchini from the produce department.
Dark Chocolate Chips - We used Nestles Dark Chocolate Chips for this Zucchini cookie recipe. You can swap with milk chocolate chips, semi-sweet chocolate chips or Lily's sugar free chocolate chips.
Secret Ingredient - Espresso Powder - Using espresso powder in a chocolate chip cookie recipe enhances the depth and richness of the chocolate flavor without making the cookies taste like coffee. The espresso powder subtly intensifies the chocolate, making each bite more decadent and flavorful, while balancing the sweetness for a more complex, bakery-quality taste.
How to Make Chocolate Chip Zucchini Cookies:
1: Preheat your oven to 350 degrees F - Line a baking sheet with parchment paper.
2: Shred zucchini with a box grater or mini food processor.
3: Mix the butter and sugars together by using a mixer until the mixture looks light and fluffy, and the sugars are well blended into the butter. This usually takes a few minutes and helps create a smooth, even base for your cookies.
4: Add in eggs and vanilla extract - continue mixing.
5: In a separate large bowl whisk flour, baking soda, baking powder, sea salt, cinnamon and espresso powder.
6: Add dry ingredients to wet ingredients and mix.
7: Add in shredded zucchini and chocolate chips and mix gently. Chill dough for 30 minutes.
8: Scoop dough onto prepared baking sheets and bake 12-15 minutes until golden brown.
9: Cool on a wire rack to room temperature.
Watch the How to Make Zucchini Cookies Video Here...
Expert Tips
- Grate zucchini finely: For smooth, evenly textured chocolate zucchini cookies, grate your zucchini finely so it blends well into the dough.
- Squeeze out excess moisture: Press the grated zucchini to remove water, ensuring your cookie dough doesn't become too wet.
- Use oat flour: Swap some regular flour with oat flour for a nutty flavor and a healthier twist in your zucchini oatmeal cookies.
- Add a hint of cinnamon: A subtle hint of cinnamon adds warmth and complements the flavors of both the zucchini and chocolate.
- Maple syrup for sweetness: Replace some sugar with maple syrup for a rich, natural sweetness in your cookies.
- Mix in oats: Turn these into hearty zucchini oatmeal cookies by adding rolled oats to the dough for extra fiber and texture.
- Use a cookie scoop: For evenly sized cookies, use a cookie scoop to portion out the cookie dough, ensuring they bake evenly.
- Chill the dough: Allow the cookie dough to chill for 30 minutes before baking to help the cookies hold their shape and not spread too much.
- Freeze extras: If you don't want to bake all the dough at once, scoop the dough into a freezer-safe container and freeze for later use.
- Store in an airtight container: To keep your cookies fresh, store them in an airtight container once fully cooled.
- Make them chocolatey: For richer flavor, use both dark chocolate chips and cocoa powder to make them extra indulgent chocolate zucchini cookies.
- Use oats for texture: Combine oats with flour to create chewy oatmeal zucchini cookies with a satisfying texture.
- Don’t overmix the dough: When adding in the zucchini and chocolate chips, gently fold the ingredients to avoid overmixing, which can make the cookies tough.
- Freeze baked cookies: You can also freeze baked cookies by placing them in a freezer-safe container, perfect for enjoying fresh cookies anytime.
- Store extras for later: If you have leftovers, store extras in an airtight container to maintain freshness and enjoy them over a few days.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly chocolate chip zucchini recipe is 8 Points on my Weight Watchers points app for one delicious zucchini cookie.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2024 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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Bakery Style Chocolate Chip Zucchini Cookies Recipe
- Total Time: 25 Minutes
- Yield: 48 cookies 1x
Description
Do you ever wish your regular chocolate chip cookies could be just a little healthier while still tasting amazing? These zucchini chocolate chip cookies are the perfect treat and a great way to use up your garden zucchini.
Ingredients
- 1 cup of Unsalted Butter
- 1 cup of Sugar
- 1 cup of Brown Sugar
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 2 ½ cups of Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- ½ Teaspoon of Sea Salt
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Espresso Powder
- 2 cups of Shredded Zucchini
- 2 cups of Dark Chocolate Chips
Instructions
- Preheat your oven to 350 degrees F - Line a baking sheet with parchment paper.
- Shred zucchini with a box grater or mini food processor.
- Mix the butter and sugars together by using a mixer until the mixture looks light and fluffy, and the sugars are well blended into the butter. This usually takes a few minutes and helps create a smooth, even base for your cookies.
- Add in eggs and vanilla extract - continue mixing.
- In a separate large bowl whisk flour, baking soda, baking powder, sea salt, cinnamon and espresso powder.
- Add dry ingredients to wet ingredients and mix.
- Add in shredded zucchini and chocolate chips and mix gently. Chill dough for 30 minutes.
- Scoop dough onto prepared baking sheets and bake 12-15 minutes until golden brown.
- Cool on a wire rack to room temperature.
Notes
- Grate zucchini finely: For smooth, evenly textured chocolate zucchini cookies, grate your zucchini finely so it blends well into the dough.
- Squeeze out excess moisture: Press the grated zucchini to remove water, ensuring your cookie dough doesn't become too wet.
- Use oat flour: Swap some regular flour with oat flour for a nutty flavor and a healthier twist in your zucchini oatmeal cookies.
- Add a hint of cinnamon: A subtle hint of cinnamon adds warmth and complements the flavors of both the zucchini and chocolate.
- Maple syrup for sweetness: Replace some sugar with maple syrup for a rich, natural sweetness in your cookies.
- Mix in oats: Turn these into hearty zucchini oatmeal cookies by adding rolled oats to the dough for extra fiber and texture.
- Use a cookie scoop: For evenly sized cookies, use a cookie scoop to portion out the cookie dough, ensuring they bake evenly.
- Chill the dough: Allow the cookie dough to chill for 30 minutes before baking to help the cookies hold their shape and not spread too much.
- Freeze extras: If you don't want to bake all the dough at once, scoop the dough into a freezer-safe container and freeze for later use.
- Store in an airtight container: To keep your cookies fresh, store them in an airtight container once fully cooled.
- Make them chocolatey: For richer flavor, use both dark chocolate chips and cocoa powder to make them extra indulgent chocolate zucchini cookies.
- Use oats for texture: Combine oats with flour to create chewy oatmeal zucchini cookies with a satisfying texture.
- Don’t overmix the dough: When adding in the zucchini and chocolate chips, gently fold the ingredients to avoid overmixing, which can make the cookies tough.
- Freeze baked cookies: You can also freeze baked cookies by placing them in a freezer-safe container, perfect for enjoying fresh cookies anytime.
- Store extras for later: If you have leftovers, store extras in an airtight container to maintain freshness and enjoy them over a few days.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 13.6 g
- Sodium: 29.1 mg
- Fat: 6.8 g
- Carbohydrates: 19.3 g
- Protein: 1.7 g
- Cholesterol: 17.9 mg
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