Zucchini Cookies with Chocolate and Pecans

If you can have zucchini bread, why not zucchini cookies? These nutty, chocolatey, and not too sweet Zucchini Cookies with Chocolate and Pecans are terrific!

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These are just about the ugliest cookies in the world – there, I said it. But, don’t let the looks fool you because these cookies are ah-mazing! They’re nutty, chocolatey, oaty, and filled with flavor. And, you won’t even notice the zucchini in them, I promise!

I didn’t think I’d like these cookies when I came up with the recipe, but I love them! I kept them less sweet on purpose, so they taste wholesome, but the chocolate in them will help make them more appealing to kids. I’m always looking for ways to sneak more veggies into my family’s diet, but I won’t tell them there’s zucchini in the cookies!

Quick to make, and with no chilling time, you can nibble on these fabulous cookies in about 30 minutes!

Oh, one more thing – this Zucchini Cookies with Chocolate and Pecans recipe makes about 2 dozen cookies, but you can easily double it if you need more.

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cookies dense and tough.
• Cinnamon – Ground cinnamon. A little goes a long way—too much will overpower the chocolate.
• Baking soda – Check the expiration date or the cookies won’t rise properly.
• Salt – I cook with kosher salt.
• Salted butter – Must be softened to room temperature or it won’t cream properly with the sugar. Unsalted butter works if you add a pinch of extra salt.
• White sugar – Granulated sugar.
• Egg – Just 1 large egg. Extra-large works without adjustment.
• Vanilla extract – Pure or artificial vanilla extract is fine.
• Zucchini – About 1 small zucchini. Grate it yourself using the large holes on a box grater. Don’t squeeze out the moisture—it keeps the cookies moist.
• Oats – I used large flake oats (also called old-fashioned oats), but quick-cooking oats would also work. Don’t use instant oats—they’ll turn mushy.
• Pecans – Toasted and chopped. Toast them in a dry pan for 3-4 minutes until golden. Don’t skip toasting—raw pecans taste bitter and lack crunch.
• Semi-sweet chocolate chips – You could also use dark chocolate chips. Milk chocolate chips work if you prefer something sweeter.

You’ll Also Need

• Baking sheets – I like rotating with 2 baking sheets.
• Parchment paper – For easy cleanup.
• A cooling rack

How To Make The Best Zucchini Cookies With Chocolate and Pecans

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F and lining 2 baking sheets with parchment paper. This helps the cookies bake evenly and keeps cleanup simple.

In a small mixing bowl, whisk together the flour, cinnamon, salt, and baking soda until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until the mixture becomes lighter in color and fluffy in texture.

Add the egg and vanilla extract and mix until fully incorporated. Add the zucchini and mix on low speed just until combined. Slowly add the flour mixture and continue mixing until no dry streaks remain. Remove the paddle attachment from the mixer.

Using a silicone spatula, fold in the oats, pecans, and semi-sweet chocolate chips until evenly distributed throughout the dough.

Drop mounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart so they have room to spread while baking.

Bake for 12 to 14 minutes, or until the cookies are set and lightly golden brown on the bottoms.

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. Serve and enjoy.

Chef Jenn’s Tips

• Don’t like pecans? Swap them for toasted walnuts, or leave them out altogether.
• Don’t worry about squeezing the moisture from the zucchini – these cookies need that little bit of added moisture to bake and set properly.
• This Zucchini Cookies with Chocolate and Pecans makes about 2 dozen cookies, but it’s easy to double if you need more.
• These cookies are a great snack or dessert, especially after hearty meals like these easy Mediterranean quinoa bowls, or pair a cookie (or two) with this chocolate milkshake recipe.

Storage

These zucchini cookies will keep in an airtight container on your counter for 2-3 days, or freeze them! Pop the cookies into a zipper-top freezer bag and freeze them for up to a month. Then, thaw and enjoy!

Are Zucchini Cookies Healthy?

I guess that depends on what you consider healthy! Any cookie with butter and sugar in it isn’t going to be great for you, but these cookies have oats (extra fiber), nuts (extra protein), and zucchini in them. Yes, they have chocolate, but you could use dark chocolate chips if you’d like the nutritional boost. And this cookie recipe is lower in sugar than some others, so it has that going for it, too!

Are These Zucchini Cookies with Oatmeal?

Well, there are oats in them; does that count as oatmeal?