Print

The Ultimate Soft & Chewy Zucchini Chocolate Chip Cookies

A stack of soft chocolate chip zucchini cookies, one broken open revealing melted chocolate and green shreds of zucchini.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get soft, chewy zucchini cookies loaded with chocolate chips. This recipe is simple to follow and perfect for using up extra garden zucchini while making a delicious, hidden-veggie dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini and the chocolate chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the moisture out of the shredded zucchini using a clean kitchen towel or paper towels. This step is crucial for preventing soggy cookies.
  • For an extra chewy texture, chill the dough for 30 minutes before baking.
  • You can substitute half of the chocolate chips with chopped pecans for a different flavor profile.

Nutrition