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Chocolate Chip Zucchini Cookies

Soft zucchini cookies with teeny chocolate chips and walnuts. They're like delicious little muffin tops!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Canadian
Servings: 30 cookies
Author: Jennifer Pallian BSc, RD

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 1 cup brown sugar packed
  • ½ cup canola oil
  • 1 cup finely grated zucchini
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup mini chocolate chips
  • 3/4 cup chopped walnuts

Instructions

  • Preheat oven to 375 degrees F. Line rimless baking sheets with parchment paper.  (Optional: toast the walnuts in the oven as it preheats, checking every 2 minutes or two, until they turn a shade darker and smell fragrant - about 8-10 minutes.)
  • In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together brown sugar, oil, zucchini, egg and vanilla extract. Add to dry ingredients, stirring until mostly combined with just a few floury streaks, then fold in chocolate chips and walnuts.
  • Drop batter by heaping tablespoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake about 10 minutes, until slightly springy to the touch. Cool 2 minutes on baking sheets before transferring to wire racks to cool completely.