Zucchini Cookies with Chocolate Chips and Dried Cranberries

Is your garden producing obscene amounts of zucchini right now? We didn’t plant any zucchini this year, but I knew we wouldn’t go without. Our good friend is kindly sharing his never ending supply. I decided to make good use of the zucchini and bake a batch of zucchini cookies with chocolate chips and dried cranberries.

These cookies have oatmeal, cinnamon, chocolate chips, dried cranberries, and of course the star ingredient-zucchini.  I only had to use four tablespoons of butter because the zucchini kept the cookies nice and moist. You will never know there is less butter involved because these cookies are delicious! I personally think these cookies are best when eaten frozen. Maybe I am weird, but try it, you might like it:)

If your garden or neighbor’s garden is overflowing with zucchini, make a batch of zucchini cookies with chocolate chips and dried cranberries. You might have to hunt down extra zucchini after taking one bite of a cookie. They are that good! You will want to make batch after batch.

Zucchini Cookies with Chocolate Chips and Dried Cranberries

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Yield: 2 1/2 dozen cookies

Cook Time: 15 minutes


  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips
  • 3/4 cup dried cranberries


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries.
  5. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake for 15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
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