Zucchini Chocolate Chip Cookies

Sneak a little nutrition into your holiday baking with these soft veggie-enhanced cookies.

  • Prep time: 10 min
  • Makes: 3 dozen cookies
  • Cook time: 12 min

Nutritional Information

1 cookie

  • Calories 80
  • Saturated Fat 1 g
  • Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 14 g
  • Fibre 1 g
  • Sugars 9 g
  • Protein 2 g
  • Sodium 5 mg
  • Potassium* 50 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 1/2 cup / 375 ml
quick oats
1 cup / 250 ml
all-purpose flour (or whole-wheat as preferred)
1 tsp / 5 ml
ground cinnamon
1/2 tsp / 2 ml
baking soda
3/4 cup / 175 ml
brown sugar
1/2 cup / 125 ml
4 tbsp / 60 ml
Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml
unsweetened applesauce
1/4 cup / 50 ml
vegetable oil
1 cup / 250 ml
finely shredded zucchini, squeezed dry on paper towel (see tip)
1 cup / 250 ml
dark chocolate chips


  1. Preheat oven to 375°F (190°C).

  2. Stir oats with flour, cinnamon and baking soda in a medium bowl; set aside.

  3. Stir brown sugar with milk, egg whites, applesauce and oil until well blended in large bowl. Add dry ingredients; stir just until evenly combined. Fold in zucchini and chocolate chips until uniform.

  4. Drop use a cookie scoop to drop spoonfuls of batter onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.

  5. Bake for 12 minutes or until golden brown on the bottom and set. Cool for 5 minutes then transfer to a rack to cool completely.


  1. Use the fine side of a box grater to grate 1 medium zucchini.

  2. Store cookies in an airtight container for up to 2 days or freeze for up to 1 month.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Baking

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