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Zucchini Cookies with Chocolate and Pecans

5 from 6 votes

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!

zucchini cookies with chocolate and pecans on a baking sheet.

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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
  • 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.
Ingredients to make zucchini cookies with chocolate and pecans.

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.

  1. Preheat the oven to 350-F and line 2 baking sheets with parchment paper.
  2. Combine the flour, cinnamon, and baking soda in a small bowl.
  3. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until lighter in color and fluffy.
  4. Add the egg and vanilla and mix until combined.
  5. Add the zucchini and mix on low speed until just combined. Remove the paddle attachment.
  6. Fold in the oats, pecans, and semi-sweet chocolate chips with a spatula.
  7. Drop mounded tablespoons of cookie dough on the baking sheet, keeping the cookies about 2-inches apart.
  8. Bake at 350-F for 12-14 minutes or until the cookies are set and golden brown on the bottom.
  9. Cool on the baking sheet for 10 minutes, then transfer the cookies to a cooling rack to cool completely.
  10. 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!

zucchini cookies with chocolate and pecans on a baking sheet.

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 on a baking sheet.
Print Pin
5 from 6 votes

Zucchini Cookies with Chocolate and Pecans

Wow, these cookies have a bit of everything in them! Zucchini, nuts, oats, and chocolate come together in these easy no-fuss, no-chill cookies!
Course Desserts
Cuisine American
Keyword chocolate chips, chocolate cookies, cookies, nuts, pecans, zucchini, zucchini cookies, zucchini cookies with chocolate and pecans
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24 cookies
Calories 101kcal
Author Chef Jenn

Equipment

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table 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, 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. 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

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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.

Want More Delicious and Easy Recipes?

zucchini cookies with chocolate and pecans on a baking sheet.
By Chef Jenn

5 thoughts on “Zucchini Cookies with Chocolate and Pecans”

  1. My garden is overflowing with zucchini this year. After my 6th batch of zucchini bread I was really in the mood for something different. I’m so glad I found this recipe! These cookies are absolutely delicious!

    Reply
  2. 5 stars
    After looking for zucchini recipes, I came across your cookie recipe. With an abundance of zucchini coming out of my garden, I have been making all kinds of new recipes. This zucchini cookies with chocolate and pecans tastes amazing and was very easy to make.

    Reply
  3. 5 stars
    I love zucchini bread so why not zucchini cookies! This recipe is just what we needed so we could have a little variety with our zucchini harvest this year. We didn’t have pecans so I used walnuts and these cookies were delicious!

    Reply

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