Zucchini Chocolate Chip Cookies


Mixing up all the ingredients together!

We love to bake in our house but we’ve been trying to bake a bit lighter. We have an abundance of zucchini from our farm share, and this past week in my Royally Fit support group (my latest health endeavour) someone mentioned they were making Zucchini Chocolate Chip cookies for their children. I was intrigued. I’ve baked a lot of zucchini breads, but I had never thought about making cookies.

Immediately I got on searching for recipes. I came across this one, but wanted to make it a bit healthier, so we present Mom Cafe’s version below.

  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil (room temperature)*
  • 2/3 cup brown sugar
  • 1 large egg
  • 3/4 teaspoon vanilla (we used real vanilla but extract would be fine!)
  • 1 1/2 cups grated zucchini (we used yellow and green!)
  • 1 cup quick rolled oats
  • 3/4 cup chocolate chips (we used semi-sweet)

We yielded 24 really nice size cookies from the above.


Just about to go into the oven!

I should admit now that I am an awful recipe follower. Get one bowl for the wet ingredients and another for dry – I rarely ever do that. So just put all this stuff in the bowl and mix away. I’ve always got a little helper in the kitchen so it is continuously mixed as each new ingredient is added in. If you bake often I feel like you know if the consistency is not right, so I just use my instincts when baking over my reading skills.

When you are all mixed up, drop by spoonfuls on a cookie sheet. We didn’t grease ours. We baked at 350 C for 10-12 minutes. The bottoms of the cookies just started turning a lovely golden brown. Once removing from the oven we let them rest on the cookie sheet for 5-7 minutes before transferring them to a wire cooling rack.


All baked and cooled! Two cookies were immediately missing…

The cookies are delicious! Now, they are not so good for you I recommend eating a whole dozen, but it is a great way to add an extra veggie into to your kids treats! I had to limit myself to two as I could have easily eaten a dozen. My son gives two thumbs up and creatively tried to con his way into more too.

I tested them this afternoon on other neighbourhood families.  I didn’t want to tell you they were delicious without outside proof! Three out of the five kids loved them as did all the adults who tried them. One of the kids rejected the cookie immediately upon seeing green (zucchini) and the other just wasn’t fond of them.

You could probably make these even healthier with a few more changes. The thing to remember is, just by making small changes you can lighten up many of your favourite recipes. We are starting small and running towards the goal of more healthy as we go. Feel free to get creative, share your thoughts on this recipe and enjoy!


*For those with schools/households that do not allow coconut – you can generally substitute coconut oil for the same portion or margarine or butter in most recipes. 


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