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!
What you’ll love about Zucchini Cookies with Chocolate & Pecans
- They’re full of all sorts of good flavors and textures!
- You don’t taste the zucchini or even know it’s there!
- The chocolate adds just the right sweetness!
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
- Cinnamon
- Baking soda
- Salt – I cook with kosher salt.
- Salted butter – Softened.
- White sugar – Granulated sugar.
- Egg – Just 1 egg.
- Vanilla extract – Pure or artificial
vanilla extract is fine. - Zucchini – About 1 small zucchini.
- Oats – I used large flake oats, but quick-cooking oats would also work.
- Pecans – Toasted and chopped.
- Semi-sweet chocolate chips – You could also use dark chocolate chips.
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
These cookies are so easy! For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.
- Preheat the oven to 350-F and line 2 baking sheets with parchment paper.
- Combine the flour, cinnamon, salt, and baking soda in a small bowl.
- Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until lighter in color and fluffy.
- Add the egg and vanilla and mix until combined.
- Add the zucchini and mix on low speed until just combined, then slowly add the flour mixture and mix until combined. Remove the paddle attachment.
- Fold in the oats, pecans, and semi-sweet chocolate chips with a spatula.
- Drop mounded tablespoons of cookie dough on the baking sheet, keeping the cookies about 2-inches apart.
- Bake at 350-F for 12-14 minutes or until the cookies are set and golden brown on the bottom.
- Cool on the baking sheet for 10 minutes, then transfer the cookies to a cooling rack to cool completely.
- Enjoy!
Recommended
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?
Step By Step Process
Zucchini Cookies with Chocolate and Pecans
Equipment
- 2 baking sheets
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup butter salted is fine, softened
- 6 tablespoons sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cups zucchini shredded
- 1/2 cup oats quick oats or rolled oats
- 1/2 cup chopped pecans toasted
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350-F and line 2 baking sheets with parchment paper.
- Combine the flour, cinnamon, salt, and baking soda in a small bowl.
- Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until lighter in color and fluffy, about 3 minutes.
- Add the egg and vanilla and mix until combined.
- Add the zucchini and mix on low speed until just combined, then slowly add the flour mixture and mix until combined. Remove the paddle attachment.
- Fold in the oats, pecans, and semi-sweet chocolate chips with a spatula.
- Drop mounded tablespoons of cookie dough on the baking sheet, keeping the cookies about 2-inches apart.
- Bake at 350-F for 12-14 minutes or until the cookies are set and golden brown on the bottom.
- Cool on the baking sheet for 10 minutes, then transfer the cookies to a cooling rack to cool completely.
- Enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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