Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies served warm with cozy spices — Comforting Zucchini Chocolate Chip Cookies you can make today

I published this recipe a few years ago after a particularly wild zucchini harvest. You know how it is. One day you have a cute little plant, and the next, you’re practically giving them away on your front porch. I had a mountain of them and a serious craving for something sweet. That’s when the idea hit me: Zucchini Chocolate Chip Cookies. If you love sneaking veggies into sweets, you should also try my Pumpkin Zucchini Chocolate Chip Bread.

I wanted a treat that felt indulgent but didn’t make me crash an hour later. My secret? Letting the shredded zucchini sit with a pinch of salt. It sounds simple, but it pulls out just enough moisture to keep the cookies from getting soggy, while leaving them incredibly soft. It’s my favorite trick for baking with garden veggies.

These cookies became an instant hit with my family. My nephew, who swears he can spot a green vegetable from a mile away, had no idea. He just asked for another. That’s the magic for me. Turning a summer surplus into a chewy, chocolatey, and yes, slightly healthier treat that everyone begs for.

Recipe Overview

Cuisine: American
Category: Dessert, Snack
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: About 24 cookies

Why This Recipe is So Special

What makes these cookies stand out is the texture. The shredded zucchini works its magic in two ways. First, it gives the cookies a wonderfully soft and cake-like crumb that stays moist for days.

Second, it lets you cut back on the butter just a bit without losing that rich, satisfying feel. You get all the comfort of a classic chocolate chip cookie, with a hidden boost from your garden harvest. It’s a win-win. For another autumnal twist on a classic, my Brown Butter Pumpkin Chocolate Chip Cookies use a similar technique for incredible flavor.

The Full Ingredient List

Gathering your ingredients is the first step to cookie success. I like to have everything measured and ready to go before I start mixing. It makes the whole process so much smoother.

1 cup shredded zucchini (about 1 medium zucchini)
1/4 tsp salt (for the zucchini)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon (optional, but lovely)
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips

My Step-by-Step Method

Follow these steps in order, and you’ll have perfect cookies. I promise it’s not complicated. The key is in the first step with the zucchini.

Start by shredding your zucchini. I use the large holes on a box grater. Place the shreds in a colander or a clean kitchen towel and sprinkle with the 1/4 teaspoon of salt. Toss it and let it sit for 10 minutes. This draws out excess water.
After 10 minutes, take handfuls of the zucchini and squeeze it tightly over the sink. You want to remove as much liquid as possible. This step is absolutely crucial for the right cookie texture. Set the squeezed zucchini aside.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer (or a sturdy spoon) until it’s light and fluffy. This takes about 2 minutes.
Beat in the egg and vanilla extract until everything is just combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and the remaining 1/4 teaspoon of salt.
Gradually add the dry ingredients to the wet butter mixture. Mix on low speed until a soft dough forms. Don’t overmix!
Use a spatula to fold in the squeezed, dry zucchini and the chocolate chips. The dough will be thick and a bit sticky.
Scoop dough balls, about 1.5 tablespoons each, onto your prepared baking sheets. Leave about 2 inches between them as they will spread.
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

My Top Tips for Success

Squeeze that zucchini dry. I can’t say it enough. Wet zucchini makes flat, cakey cookies. Dry zucchini makes chewy, perfect cookies.
Use room temperature ingredients. Your butter and egg will blend into the dough much more evenly, giving you a better texture.
Don’t skip the brown sugar. It’s what gives these cookies their deep, caramel-like flavor and softness.
Under-bake slightly. Pull them out when they look just set. They firm up as they cool, staying soft in the middle.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s what to watch for.

Not squeezing the zucchini enough. This is the number one reason cookies turn out soggy or don’t spread right. Get it as dry as you can.
Overmixing the dough after adding the flour. This develops the gluten and can make cookies tough. Mix just until you see no more dry flour streaks.
Using a hot baking sheet. Always let your baking sheets cool completely between batches, or use fresh parchment on a cool sheet. A hot sheet will make your cookie dough start melting before it even hits the oven.

NUTRITION INFORMATION

Serving Size: 1 cookie
Calories: ~140
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 19g
Fiber: 1g
Sugar: 11g
Protein: 2g

*Nutrition is an estimate calculated with an online tool. Your results may vary.

FREQUENTLY ASKED QUESTIONS

Can I freeze the cookie dough?

Absolutely! Scoop the dough balls onto a tray, freeze them solid, then toss them in a freezer bag. You can bake them straight from the freezer; just add 1-2 minutes to the bake time. It’s a great way to have fresh cookies anytime.

Can I use whole wheat flour?

You can, but I suggest swapping only half of the all-purpose flour for whole wheat. Using all whole wheat can make the cookies a bit dense and dry. The half-and-half method gives you a nice nutty flavor without sacrificing texture.

My cookies didn’t spread much. What happened?

This usually means your dough was too cold, or you packed the flour into the measuring cup. Next time, make sure your butter is truly softened (not melted), and fluff your flour with a spoon before gently scooping it into your measuring cup.