These Zucchini Chocolate Chip Cookies are packed with freshly grated zucchini and plenty of semi sweet chocolate chips. They’re one of those sneaky little treats that taste like an indulgent dessert while secretly hiding a veggie inside. Plus, they’re the perfect way to use up an abundance of fresh zucchini during the summer months!
When I first made these cookies, I wasn’t even sure the recipe would make it onto the blog. But the moment I pulled them out of the oven and saw those perfectly golden edges and soft, chewy centers, I knew I had to share them with y’all!
If you’re anything like me and love finding ways to sneak extra veggies into baked goods, these cookies are about to become a new favorite. They’re soft and chewy in the middle, lightly crisp around the edges, and loaded with fresh zucchini and melty chocolate chips in every bite. The zucchini keeps them incredibly moist without overpowering the flavor, and they’re sweet enough to satisfy a cookie craving without being overly rich. Trust me, they disappear fast!
WHY YOU’LL LOVE THESE ZUCCHINI CHOCOLATE CHIP COOKIES
- An incredibly delicious way to use up summer zucchini. If your garden is overflowing or you picked up a few too many zucchini at the farmers market, these cookies are the perfect yummy solution!
- They really hit the mark. Soft and chewy centers, lightly crisp edges, and plenty of melty chocolate chips in every bite. These zucchini chocolate chip cookies have all the texture and flavor you want in a homemade cookie.
- Simple and not overly sweet. The zucchini adds moisture without making the cookies heavy, while the chocolate chips provide just the right amount of sweetness. They’re perfectly balanced and easy to enjoy any time of day.
- The perfect summertime treat. Light, cozy, and packed with seasonal zucchini, these cookies are made for summer baking. Pair them with an iced coffee, a glass of milk, or enjoy one straight from the cooling rack!
INGREDIENTS NEEDED & NOTES
Zucchini – When it comes to baking with zucchini, medium-sized ones are the best choice. They tend to be less watery and have fewer seeds than larger ones. I don’t recommend using the small zucchini, they have a milder flavor that won’t taste good on your cookies. Also, no need to peel the zucchini before shredding, the skin is soft and adds pretty flecks of green to your cookies. You’ll need 1 medium zucchini to make these cookies.
Chocolate Chips – I’d suggest using semi-sweet or dark chocolate chips, but if you like sweeter cookies you can use milk chocolate chips. Also, you can swap out the chips for chocolate chunks!
Butter – This recipe uses unsalted butter and at room temperature.
Eggs – Eggs provide structure and moisture. You’ll only need 1 large egg to make these cookies and make sure it’s at room temperature.
Sugar – This recipe uses 2 types of sugar, granulated sugar and brown sugar. A combination of brown sugar and granulated sugar creates the perfect balance of moisture and crisp for the cookies. You can use light brown sugar or dark brown sugar, both work perfectly.
Flour – You’ll need all-purpose flour and bread flour to make these cookies. Bread flour is used to achieve a chewier texture!
Leavening Agent – You’ll need a lil baking soda to help the cookies rise and spread during baking.
Salt – Enhances and balances the flavor!
Vanilla – Use a good quality vanilla extract or vanilla bean paste for the best flavor!
TOOLS & EQUIPMENT YOU’LL NEED
- Mixing bowl
- Box grater
- Rubber spatula
- Medium or large ice cream scoop
- Baking sheets
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE ZUCCHINI CHOCOLATE CHIP COOKIES
(Be sure to check the printable recipe card below)
130g (3/4 cup) finely grated zucchini
128g (3/4 cup) semi-sweet chocolate chip
113g (1 stick) unsalted butter, room temperature
100g (1/2 cup) granulated sugar
110g (1/2 cup) light brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
280g (2+1/4 cups, spoon and level method) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
STEP 1 – Prepare the Zucchini
Grate the zucchini by using the small shred on your box grater. Since zucchini naturally contains a lot of moisture, you’ll want to remove some of the excess water so the cookie dough doesn’t become too wet.
Spread the shredded zucchini onto a plate lined with 2–3 paper towels. Gently press and blot the zucchini, then let it rest while you prep the dough.
STEP 2 – Make the Cookie Dough
In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Then, add the egg and vanilla extract and mix until fully incorporated.
Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Scrape down the sides of the bowl as needed. Remove the bowl from the mixer and use a rubber spatula to gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the dough.
Using a medium or large cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
STEP 3 – Bake the Cookies
When you’re ready to bake, position an oven rack on the second level from the top and preheat the oven to 360°F. Line two baking sheets with parchment paper.
Arrange the chilled cookie dough portions on the prepared baking sheets, leaving about 2 inches between each cookie to allow room for spreading.
Bake for 12–15 minutes, or until the edges are lightly golden brown and the centers still look soft and slightly underbaked. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Enjoy warm while the chocolate chips are still melty!
TIPS FOR MAKING THE BEST ZUCCHINI CHOCOLATE CHIP COOKIES
- Use room-temperature ingredients. Make sure your butter and egg are at room temperature before starting. Room-temperature ingredients blend together more easily, creating a smoother dough and a better cookie texture.
- Don’t skip blotting the zucchini. Zucchini contains a lot of water, and too much moisture can make the dough overly wet and cakey. Gently blot the shredded zucchini with paper towels to remove excess moisture before adding it to the dough.
- Chill the dough. Chilling the cookie dough for at least 1 hour helps prevent excessive spreading and allows the flavors to develop. It also creates thicker, chewier cookies.
- Measure your flour correctly. If using measuring cups, spoon the flour into the cup and level it off with a knife. Never scoop directly from the flour container, as this packs in too much flour and can result in dry cookies. For the most accurate results, use a kitchen scale whenever possible. (1 cup of flour = 125 grams.)
- Watch the cookies, not the clock. Every oven bakes differently, so start checking your cookies a few minutes before the suggested baking time. Factors like oven temperature accuracy and cookie size can affect how quickly they bake.
- Bake just until the edges are golden. For soft, chewy cookies, remove them from the oven when the edges are lightly golden brown and the centers still look slightly underbaked. They’ll continue to set as they cool on the baking sheet.
- For picture perfect cookies, add extra chocolate chips on top. Press a few additional chocolate chips into the tops of the cookies, right after they come out of the oven.
- For perfectly round cookies, use a large round cookie cutter, biscuit cutter, or the back of a spoon to gently shape the cookies immediately after they come out of the oven while they’re still warm and soft.
- Let the cookies cool on the baking sheet. Allow the cookies to rest on the baking sheet for about 10 minutes after baking. This helps them finish setting up and makes them easier to transfer without breaking.
HERE’S HOW TO STORE THESE ZUCCHINI CHOCOLATE CHIP COOKIES
These cookies are best enjoyed fresh, when they’re soft, chewy, and the chocolate chips are still a little melty. Pair them with a cold glass of milk, a cup of coffee, or your favorite afternoon drink!
Store any leftover cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator, where they’ll stay fresh for up to 1 week.
To freeze, wrap each cookie individually in plastic wrap and place them in a freezer-safe airtight container or zip-top bag. Freeze for up to 2 months. When you’re ready to enjoy them, thaw at room temperature or warm them in the microwave for a few seconds to bring back that fresh-baked texture.
Zucchini Chocolate Chip Cookies
These Zucchini Chocolate Chip Cookies are packed with freshly grated zucchini and plenty of semi sweet chocolate chips. They're one of those sneaky little treats that taste like an indulgent dessert while secretly hiding a veggie inside. Plus, they're the perfect way to use up an abundance of fresh zucchini during the summer months!
Ingredients
- 130g (3/4 cup) finely grated zucchini
- 128g (3/4 cup) semi-sweet chocolate chip
- 113g (1 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 280g (2+1/4 cups, spoon and level method) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
STEP 1 – Prepare the Zucchini
- Grate the zucchini by using the small shred on your box grater.
- Since zucchini naturally contains a lot of moisture, you'll want to remove some of the excess water so the cookie dough doesn't become too wet.
- Spread the shredded zucchini onto a plate lined with 2–3 paper towels. Gently press and blot the zucchini, then let it rest while you prep the dough.
STEP 2 – Make the Cookie Dough
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Then, add the egg and vanilla extract and mix until fully incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Scrape down the sides of the bowl as needed.
- Remove the bowl from the mixer and use a rubber spatula to gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the dough.
- Using a medium or large cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
STEP 3 – Bake the Cookies
- When you're ready to bake, position an oven rack on the second level from the top and preheat the oven to 360°F. Line two baking sheets with parchment paper.
- Arrange the chilled cookie dough portions on the prepared baking sheets, leaving about 2 inches between each cookie to allow room for spreading.
- Bake for 12–15 minutes, or until the edges are lightly golden brown and the centers still look soft and slightly underbaked. The cookies will continue to set as they cool.
- Sprinkle with flaky sea salt (optional), then allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Enjoy warm while the chocolate chips are still melty!