Zucchini Chocolate Chip Cookies Recipe

I published this recipe for Zucchini Chocolate Chip Cookies a few years ago after a particularly wild summer in my garden. The zucchini plants, as they do, got away from me. I had a mountain of them on my counter, and while I love a good loaf of pumpkin zucchini chocolate chip bread, I needed something new.

My secret? I treat the shredded zucchini like a little hydration powerhouse. It disappears into the dough, leaving behind no veggie taste, just an incredibly soft and moist cookie. It’s my favorite way to turn a garden harvest into a treat that makes everyone smile.

I love this technique because it feels like a tiny, delicious victory. You get to use up that extra squash and give your family a cookie that’s a bit more wholesome, without any fuss. It’s the kind of recipe that makes you feel clever, and I think we all need a bit of that.

Recipe Overview

• Cuisine: American
• Category: Dessert, Snack
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 30 minutes
• Servings: About 24 cookies

Why This Recipe is So Special

These cookies are special because they are a perfect hidden veggies trick. The shredded zucchini keeps them so moist for days.

You won’t taste it at all. Instead, you get a soft, cake-like cookie packed with chocolate. It’s a fantastic way to add a little goodness to a classic treat. If you love that soft texture, you should also try my brown butter pumpkin chocolate chip cookies for another autumnal twist.

I also use a mix of brown and white sugar. The brown sugar adds that deep, caramel-like flavor that makes these so hard to resist. It’s a simple trick that makes a big difference.

The Full Ingredient List

Here’s everything you’ll need. I find that using room temperature eggs and butter is key for a smooth dough, so try to plan ahead!

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cup finely shredded zucchini (about 1 medium), lightly squeezed
• 1 1/4 cups semi-sweet chocolate chips

My Step-by-Step Method

Don’t worry if the dough seems a bit soft. That’s the zucchini doing its magic! Just follow these steps and you’ll be golden.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
3. In a large bowl, beat the room temperature butter and both sugars together. Beat them for a good 2-3 minutes until the mix is light and fluffy.
4. Beat in the egg and vanilla extract until everything is just combined.
5. Gently stir in the shredded zucchini. The dough will look a bit wet, and that’s okay.
6. Add the flour mixture to the wet ingredients. Mix by hand with a spatula until no dry streaks remain. Be careful not to overmix.
7. Fold in the chocolate chips until they are evenly distributed.
8. Scoop dough onto your prepared sheets using a tablespoon or small cookie scoop. Leave about 2 inches between each one.
9. Bake for 10-12 minutes. The edges should be just set and lightly golden, but the centers will still look soft.
10. Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.

My Top Tips for Success

• Lightly squeeze your zucchini. You want to remove some excess water, but not all of it. We need that moisture! A handful over the sink does the trick.
• Use a cookie scoop. This gives you even-sized cookies that will bake at the same rate. It makes the whole process so much easier.
• Don’t skip the parchment paper. It prevents sticking and makes cleanup a breeze. It also helps the bottoms bake evenly.
• Let them cool on the sheet. This is crucial for setting the texture. If you move them too soon, they might fall apart.

Common Mistakes to Avoid

The most common issue is a soggy cookie. This usually happens if you don’t squeeze the zucchini enough.

You want it damp, not dripping wet. Give it a gentle squeeze in your fist or a clean kitchen towel.

Another mistake is over-baking. These cookies are meant to be soft and cake-like.

Take them out when the edges are set but the centers look underdone. They will finish setting as they cool.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~120
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 10g
• Protein: 1.5g

*Nutrition is an estimate and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

Absolutely! You can freeze the baked cookies in a sealed container for up to 3 months. You can also freeze the dough balls on a tray, then bag them up. Bake straight from frozen, adding a minute or two to the bake time.

My dough is very sticky. Is that normal?

Yes, it is! Zucchini adds a lot of moisture, so this dough is softer and stickier than a standard chocolate chip cookie dough. That’s what gives you that amazing, moist texture. Just use a scoop or two spoons to portion it.

Can I use whole wheat flour?

You can try substituting half of the all-purpose flour with whole wheat. I wouldn’t use all whole wheat, as it can make the cookies a bit dense. Start with half and see how you like it!

Leave a Reply! (I’d Love to Hear From You!)

Did you try this recipe with your garden harvest? I’d love to know how it went! Tell me in the comments below if your family guessed the secret ingredient. If you’re looking for another delicious pumpkin cookie variation, my pumpkin white chocolate chip cookies are always a hit. Your stories and tips make my day. Happy baking!