Zucchini Chocolate Chip Cookies Recipe

I published this recipe a few years ago after a particularly wild zucchini season. My garden was practically throwing them at me. I had grated zucchini coming out of my ears, stuffed in freezer bags, and I was desperate for a new way to use it all up. If you’re looking for other creative ways to use pumpkin, you must try my Brown Butter Pumpkin Chocolate Chip Cookies.

That’s when the idea hit me: Zucchini Chocolate Chip Cookies. I wanted a treat that felt indulgent but secretly packed in some of that garden goodness. The result? A cookie so soft, so wonderfully moist, that it instantly became a family favorite. My kids had no idea they were eating a vegetable, and honestly, that’s the best kind of kitchen win.

My secret for this recipe isn’t complicated. It’s all about how you handle the zucchini. You don’t need to squeeze it dry. That little bit of extra moisture is what gives these cookies their incredible, cake-like texture. It’s a trick I learned through trial and error, and I’m so excited to share it with you.

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 turn a garden harvest into a truly magical treat. The shredded zucchini disappears completely into the dough.

You get all the benefits of a hidden veggie, with none of the texture or taste that might make a picky eater pause. They bake up incredibly soft and stay that way for days. For another delicious baked good that hides a vegetable, my Pumpkin Zucchini Chocolate Chip Bread is a huge hit.

I love this technique because it’s a simple swap. You’re adding moisture and a bit of nutrition without changing the classic chocolate chip cookie experience we all crave. It’s the perfect bridge between a healthy treat and a comforting dessert.

The Full Ingredient List

Gathering your ingredients is the first step to cookie success. Here’s everything you’ll need. I promise, it’s all simple pantry staples plus one special green guest.

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely shredded zucchini (about 1 medium zucchini)
• 1 1/2 cups semi-sweet chocolate chips

My Step-by-Step Method

Follow these steps and you really can’t go wrong. I’ve made this recipe dozens of times, and this method gives me perfect cookies every single batch.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This takes about 2-3 minutes with a hand mixer.
3. Beat in the egg and vanilla extract until everything is just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Don’t overmix!
6. Now, fold in the shredded zucchini and chocolate chips with a spatula. The dough will be soft and a bit sticky—that’s perfect!
7. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will still look soft.
9. Let the cookies cool on the baking sheet for 5 minutes. This lets them set up. Then, transfer them to a wire rack to cool completely.

My Top Tips for Success

These little tips make a big difference. They’re the kind of things you learn after burning a batch or two (we’ve all been there!).

• Do Not Squeeze the Zucchini: This is my number one tip! That natural moisture is key. Just shred it, pat it lightly with a paper towel to remove excess surface water, and fold it in.
• Use a small grater. Finely shredded zucchini blends in seamlessly. Big strands can be more noticeable.
• Chill the dough if it’s a hot day. If your dough feels too soft to handle, pop it in the fridge for 20-30 minutes. This prevents spreading.
• Underbake slightly. Take them out when the edges are golden but the centers look underdone. They finish cooking on the hot tray for the perfect chew.

Common Mistakes to Avoid

Let’s talk about the easy fixes for common problems. Avoiding these will boost your cookie game instantly.

The biggest mistake is squeezing all the liquid from the zucchini. If you do this, you lose the magic! Your cookies will be dry and cakey instead of soft and fudgy.

Another issue is overmixing the dough after adding the flour. Mix just until you see no more dry streaks. Overmixing develops gluten and leads to tough cookies.

Finally, using cold butter. Your butter should be softened to room temperature. This makes it cream perfectly with the sugar, creating that essential light texture.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~140
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 19g
• Fiber: 1g
• Sugar: 12g
• Protein: 2g

(*Nutrition is an estimate and may vary based on specific ingredients used.)

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

Absolutely! They freeze beautifully. Let them cool completely, then store in a freezer bag for up to 3 months. Thaw at room temperature.

Can I use whole wheat flour?

You can, but start by swapping only half. Using all whole wheat flour can make the cookies denser. I like a 50/50 blend for a nuttier flavor.

My dough is really wet. What did I do wrong?

Different zucchinis have different water content. If it seems too wet to scoop, just chill the dough for 30 minutes. This will firm it right up and make it easier to handle.

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! Did your family spot the hidden veggies? Share your stories, your tweaks, or your questions in the comments below. Your feedback and ratings make my day and help other bakers in our community. If you loved the chocolate chip combo here, you should also bake a batch of my soft and chewy Pumpkin White Chocolate Chip Cookies. Happy baking!