Chocolate Chip Zucchini Cookies
These healthy Chocolate Chip Zucchini Cookies are a yummy make-ahead breakfast or snack!
Let’s bake some cookies! Since today is the Tuesday after a long weekend, I figured we could all use a little chocolate to get us going, right? Speaking of the weekend, how was yours?
We spent Saturday at my grandma’s house, swimming, playing with the kids, and eating outside. I brought my kids’ favorite easy white bean dip to share, along with a big bowl of very berry fruit salad. That fruit salad is so good, I can eat it for dessert… and I did, over ice cream. 😉
Yesterday we went to our city’s July 4th parade and then grilled turkey burgers for dinner. And I made another batch of this corn salad. If you haven’t tried it yet, you really should before summer’s end!
I hope your weekend was as full of good food, family, and fun as ours was!
If you’re just here for the cookies (and I don’t blame you!), here’s the scoop. These zucchini cookies are whole grain and packed with oats. They’re sweetened with banana and honey, rather than refined sugars. A hefty dose of vanilla extract brings some extra sweetness to these healthy cookies.
I was a little worried about the green zucchini when I served these cookies to my kids, but they gobbled them up! Chocolate chips always help to win them over. 😉 I almost always use dark chocolate in my recipes.
You don’t need a mixer to make these cookies, just two bowls, a whisk, and a spoon. I use my box grater to grate the zucchini and it’s super fast and easy. A large scoop makes the job of portioning the dough onto the baking sheets quick and easy.
These zucchini cookies are freezer-friendly and will thaw in your lunchbox over the course of a few hours. I’m making a batch to put in our healthy snack station this week!
Try my best zucchini bread recipe next! Then check out these 35 best zucchini recipes.
More breakfast cookie recipes:
Chocolate Chip Zucchini Cookies
Ingredients
- 1 medium zucchini
- 2 cups old-fashioned oats
- 1 cup whole wheat flour
- ½ cup ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup 4 tablespoons unsalted butter, melted and cooled slightly
- 1 large ripe banana, mashed
- 1/3 cup honey
- 1 large egg
- 2 teaspoons vanilla
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Grate the zucchini (I used my box grater). You want about 1 cup of zucchini. Place the zucchini in a clean kitchen towel, hold over a bowl, and squeeze out the excess liquid. Set aside.
- In a medium bowl stir together the oats, whole wheat flour, flaxseed, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla. Pour the dry ingredients into the bowl with the wet and stir until just combined. Fold in the grated zucchini and chocolate chips.
- Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake cookies for 11-14 minutes, until set and lightly golden.
- Once completely cooled, cookies can be stored in an airtight container in the freezer for up to 2 months.
These Chocolate Chip Zucchini Cookies are:
- make-ahead and freezer-friendly.
- a great way to use up extra zucchini.
- a healthy lunchbox treat!
Chocolate is definitely needed after the long weekend! I’ve never baked with zucchini before, can you believe it? I might just have to try these cookies, though. I love that they’re on the healthy side and acceptable for breakfast. These look SO good, Kristine!
Thank you, Gayle! I think it’s time you did some baking with zucchini. 😉 It’s kind of like green smoothies… you just have to go for it!
I LOVE zucchini bread! So the fact that you made them into cookies and for breakfast makes me jump for joy! They look incredible!
Thanks, Bethany!
This looks sooooooooooooooooo delicious, the pictures do it so much justice Kristine! Gonna try this and see if the kiddos eat it up…..which I know they will. Love the creativity, keep it up!
Thank you, Janene! I hope your kids enjoy these!
I’ll never say no to chocolate — or zucchini! I love breakfast cookies and we’re so on the same wavelength — I’ve had zucchini cookies on my list to make this week. lol These look just perfect, Kristine, and I know my whole family would love them! Sounds like you had a great 4th, too. 🙂
Thanks, Marcie! I can’t wait to see your zucchini cookie recipe!
Your weekend sounds fun! And these cookies?! Amazing!
We have lots of zucchini in our garden, and breakfast cookies are always a hit. Adding this to my list!! Pinned!
I wish I had a lot of zucchini in my garden! Thank goodness for the farmers’ market. 🙂
Sounds like you all had a fun weekend! I feel like I definitely need some healthier snacks after all the food this weekend, so these cookies sound perfect. Plus it’s a little extra servings of veggies that I can eat for breakfast! Love these, Kristine!
Thank you, Danielle! I sneak the veggies in wherever I can. 😉
love the idea of having cookies for breakfast! i’ve never used zucchini in cookies before – so this is something i totally have to try. Xx
Thanks, Thalia! I think you’d enjoy these!
Been trying some of your recipes and enjoying them. Would love to see you add overall nutritional count and calories per serving if possible.
I’m glad you are enjoying the recipes, Belinda. Nutrition information is something that I’ve been considering so I will keep your request in mind. Have a nice weekend!
Made these tonight and they came out great. Of course I added more chocolate chips because I always do. I like that they aren’t overly sweet, perfect for breakfast. Thank you for the great recipe.
I’m so happy that you liked these cookies, Courtney! The more chocolate chips, the better, right? 😉
Hi! Just wondering if I could get a measurement for the zucchini. 1 cup? 1 1/2cup? ( I shredded xl zucchini). Thanks!
Just read my printed recipe and it says 1 cup of zucchini. ; )
No worries! Glad you found it! 😉
I just made these tonight for a back to school breakfast or snack for my kids and they’re delicious! I love the mild banana flavor and that they’re not too sweet. My kids will be lucky if they get any! 🙂
I’m SO glad you liked these, Marcie! Thank you for your thoughtful comment. 🙂 I need to make a batch for back to school, too!
Chocolate in a breakfast recipe, what a great idea! Really love it. Thanks for sharing, Kristine and have a nice weekend.
Thanks, Sabrina! I hope you have a nice weekend as well!
Hi there!
these look great and plan to try them today.. I don’t have flaxseed..can I just leave that out or do I need to add something like an egg (I know flax are often used as an egg substitute)? thanks!!
Hi Brittney, sorry I didn’t reply sooner- I was teaching my 2nd grade class today. 🙂 You can leave out the flaxseed. I hope you like the cookies!
do have to use flax seeds?
sorry I didn’t see the reply!!! thank you!!
No problem! Usually an email is sent to you with my comment replies but it doesn’t seem to be working right now. 🙁
Any nutrition facts/info for these great cookies? I track on my fitness pal and was wondering. Thanks!
P.s. they are delicious!
Hi Juli! You should be able to input the recipe into my fitness pal to calculate the nutrition information. I’m glad you are enjoying the cookies!
These are great breakfast cookies! I’ve collected quite the collection of breakfast cookie recipes I’ve tried and these are in my top 3! My 19-month old and 5-year old love them! My son says they are now his favorite breakfast cookies 🙂 Thanks for a great recipe!
Coarsely or fine grate the zucchini
Hi Jean, That’s a matter of personal preference. I didn’t use a super fine grate for my cookies.
These are yummy!! Not that they will last long enough to worry about but if you don’t freeze them how long will they last? Should I refrigerate to make them last longer or are they okay to leave out?
I would refrigerate them if you don’t plan to freeze, since they are pretty moist. I’m so happy to hear that you are enjoying them!
What can i use in place of the oats?
The oats are a necessary ingredient in this recipe.
how long can I keep them?
I always store these in the freezer, where they will last for 3 months. They thaw quickly at room temperature. If you would like to store them at room temperature, I think they will last 2-3 days.
Hello
Can you use applesauce in place of the banana?
Yes, I would recommend using 1/3 to 1/2 cup of applesauce in place of the banana.