Scrumptious Pumpkin Zucchini Chocolate Chip Cookies

  • Oct 14, 2015
Scrumptious Pumpkin Zucchini Chocolate Chip Cookies

Ok ladies, you’re in for a treat – literally. It’s pumpkin season, and while I’m not crazy about the quintessential Pumpkin Spice Latte (don’t hate me!), I’m crazy about Pumpkin Chocolate Chip Cookies. But there’s a twist. I’ve added a secret ingredient to them: ZUCCHINI – yes zucchini. It adds so much texture to the cookie and has a unique subtle flavor. And it makes you feel like there's a nutritional component to them as well. Trust me they are TO DIE for! I’ve been posting pictures of them on snapchat and kept getting requests for the recipe so I figured I’d add it to the blog.

What I did was take my family’s traditional pumpkin chocolate chip cookie recipe that we’ve been using for decades and add one cup of zucchini to it. Now something that’s important to keep in mind is that once you’ve shredded the zucchini, before you add it to the batter you have to squeeze out most of the liquid because it can make your batter watery if you don’t.

Also, these cookies are meant to be big and bold, so don’t be afraid to be generous with the batter when adding it to the pan. Enough talking – more baking! Here’s the recipe, and drop me a comment if you have any questions! 

*Recipe should make about 12 large cookies*


2 cups of flour

1 cup quick or old-fashioned oats uncooked

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup butter or margarine (softened) (2 sticks)

1 cup firmly packed brown sugar

1 cup granulated sugar

1 egg, slightly beaten

1 teaspoon vanilla extract

1 cup of Pumpkin puree

1 cup of shredded zucchini (squeeze the water out)

1 cup chocolate chips (I like to use Ghiradelli Milk Chocolate) 


Preheat oven to 350 F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy.  Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Then add the zucchini and stir in chocolate chips. For each cookie drop 1/4 cup dough onto a lightly greased cookie sheet. Bake 20-25 minutes until cookies are firm and lightly browned.

Tag us on social media with hashtag #getPFH if you end up making them for a chance to be featured on our page! 


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