Why You’ll Love This Zucchini Chocolate Chip Cookies
- Unbelievably Moist & Soft. The shredded zucchini works its magic by releasing just the right amount of moisture into the dough as it bakes. This results in a cookie that stays tender and cake-like for days, never turning dry or crumbly.
- A Clever Way to Use Up Zucchini. If your garden is overflowing or you found a great deal at the market, this recipe is your new best friend. It uses a generous amount of zucchini, transforming it from a savory staple into a delightful dessert.
- The Perfect Balance of Sweet & Spiced. We’re not just relying on chocolate here. A touch of warm cinnamon and a hint of nutmeg complement the sweetness beautifully, giving these cookies a complex, almost snickerdoodle-like warmth that pairs wonderfully with the chocolate chips.
- Surprisingly Simple to Make. Don’t be intimidated by the vegetable factor! This is a straightforward, one-bowl-style cookie dough. There’s no need to squeeze every last drop of moisture from the zucchini, which honestly saves so much time and effort.
Ingredients & Tools
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is amazing if you have it)
- 1 ½ cups finely shredded zucchini (from about 1 medium zucchini, unpeeled)
- 2 cups semi-sweet chocolate chips
Tools: Mixing bowls, a handheld or stand mixer, a box grater, measuring cups/spoons, baking sheets, parchment paper or silicone baking mats, a wire cooling rack.
A quick note on the zucchini—you’ll want to shred it on the fine side of your box grater. This helps it disappear seamlessly into the dough. And don’t worry about salting and wringing it out; a little moisture is exactly what we want here for that signature soft texture.
Serves: Makes about 2 dozen cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: About 45 minutes (including cooling)
Before You Start: Tips & Ingredient Notes
- Room Temperature Butter & Egg are Non-Negotiable. This is the secret to a cookie that spreads just right and has a perfect texture. If your butter is too cold, your dough will be stiff; if it’s melted, the cookies will spread too much. Room temperature ingredients cream together beautifully for a light, airy base.
- To Shred or Not to Peel? I never peel my zucchini for this recipe. The green skin adds tiny specks of color that just look like part of the spice mix, and it’s where a lot of the nutrients are! Just give it a good scrub before grating.
- What Kind of Chocolate Chips? I’m a semi-sweet devotee for the perfect sweet-bitter balance, but feel free to use what you love. Milk chocolate will make them sweeter, while dark chocolate will add a more intense, grown-up flavor. A mix of chocolate chips and chopped walnuts would also be fantastic.
- The Flour Measurement Matters. For the most accurate results, spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to drier, cakier cookies. A little goes a long way in getting the texture just right.
How to Make Zucchini Chocolate Chip Cookies
Step 1: Prep Your Zucchini & Oven. Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This is a crucial step to prevent sticking and makes cleanup a breeze. Now, grab your zucchini and box grater. Shred it using the fine-holed side—you’ll notice this creates almost a pulp-like texture that blends in perfectly. You should have about 1 ½ cups, loosely packed. No need to drain it!
Step 2: Cream the Butter & Sugars. In a large mixing bowl, beat the softened butter with the brown and granulated sugars. Use a hand mixer or stand mixer fitted with the paddle attachment, and beat on medium speed for about 2-3 minutes. You’re looking for the mixture to become light, pale, and fluffy. This step incorporates air into the dough, which helps the cookies rise. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
Step 3: Incorporate the Wet Ingredients. Beat in the room-temperature egg and the vanilla extract until the mixture is smooth and well-blended. It might look a little curdled at first, but just keep mixing—it will come together. The aroma of the vanilla mixing with the rich butter and sugar is just… heavenly.
Step 4: Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking them first ensures the leavening and spices are evenly distributed throughout the flour, so you don’t get a pocket of baking soda in one cookie and not another. This is a simple trick for a perfectly uniform bake.
Step 5: Bring the Dough Together. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears—don’t overmix! Overmixing develops gluten and can lead to tough cookies. Then, gently fold in the shredded zucchini and the chocolate chips with a spatula. The dough will be quite soft and almost like a thick cake batter, which is exactly what we want.
Step 6: Scoop & Bake. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie because they will spread a bit. I love using a small cookie scoop for this—it keeps the size uniform and is just so much easier. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The tops might still look a little soft, and that’s perfect. They’ll firm up as they cool.
Step 7: The Most Important Step—Cool! Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat one straight from the oven, but this resting time allows them to set up properly. Honestly, waiting is the hardest part, but it’s worth it for the perfect texture.
Serving Suggestions
Complementary Dishes
- A Simple Fruit Platter — The fresh, bright acidity of berries or sliced peaches provides a lovely contrast to the rich, spiced cookies, making the whole spread feel balanced and thoughtful.
Drinks
- A Tall Glass of Cold Milk — It’s a classic for a reason. The cool, creamy milk is the ultimate partner for warm, chocolatey cookies, creating that timeless comfort food experience.
- Hot Coffee or Chai Tea — The warm spices in the cookie echo beautifully with the flavors in a good cup of coffee or a spiced chai latte, making it an ideal afternoon pick-me-up.
Something Sweet
- Vanilla Bean Ice Cream — For the ultimate dessert, sandwich a scoop of high-quality vanilla ice cream between two cooled cookies. The warm cookie, cold ice cream combo is simply unbeatable.
Top Mistakes to Avoid
- Mistake: Using melted butter. This is probably the number one reason cookies spread into thin, greasy puddles. Softened butter (you can make a slight indent with your finger but it still holds its shape) creams with sugar to create structure. Melted butter has already released its water content and won’t hold air, leading to flat cookies.
- Mistake: Overmeasuring the flour. As mentioned, the scoop-and-level method is your best friend. Too much flour absorbs all the lovely moisture from the zucchini and butter, resulting in a dry, cakey, and dense cookie instead of a soft and tender one.
- Mistake: Overbaking. These cookies continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look completely firm and golden all over in the oven, they’ll be overdone and dry by the time they cool. Pull them when the edges are just set and the centers are still soft.
- Mistake: Skipping the cooling time on the pan. I’ve messed this up before too, trying to move a cookie too soon and it just falls apart. That 5-minute rest on the baking sheet is crucial for them to set their structure. Patience is a virtue, especially in baking!
Expert Tips
- Tip: Chill the dough if you have time. If your kitchen is particularly warm or you want a slightly thicker cookie, cover the bowl of dough and chill it for 30-60 minutes before scooping and baking. This solidifies the butter, preventing excessive spreading and allowing the flavors to meld even more.
- Tip: Add a pinch of espresso powder. This is my secret weapon for all chocolate-based baked goods. Just a half teaspoon of espresso powder (not instant coffee granules) amplifies the chocolate flavor without making the cookies taste like coffee. It adds a depth that’s truly incredible.
- Tip: Make them uniform with a scoop. Investing in a small ice cream or cookie scoop (about 1.5 tablespoons) isn’t just for neatness. It ensures all your cookies are the same size, so they bake at the same rate. No more burnt small ones and underbaked large ones!
- Tip: Grate the zucchini just before using. If you grate it too far in advance, it can start to release a lot of water and become watery. Grating it right before you add it to the dough gives you the perfect, controlled moisture level.
FAQs
Do I need to squeeze the water out of the zucchini?
Honestly, no! That’s the beauty of this recipe. The moisture from the zucchini is what gives these cookies their wonderfully soft, cake-like texture. If you squeeze it dry, you’ll lose that signature quality and likely end up with a drier cookie. We want that hydration in there. Just shred it and stir it in—it’s that simple.
Can I make these cookies gluten-free?
Absolutely. I’ve had great success using a 1:1 gluten-free all-purpose flour blend. Look for one that contains xanthan gum, which helps mimic the structure that gluten provides. The texture might be a tiny bit more crumbly, but they’ll still be deliciously soft and flavorful. Just be sure to mix until *just* combined.
Why are my cookies so cakey and puffy?
This usually points to a bit too much flour or possibly an extra egg. Remember to measure your flour correctly by spooning and leveling. Also, make sure your baking soda is fresh! If it’s lost its potency, it won’t leaven properly. A cakey texture isn’t a bad thing with these cookies—it’s part of their charm—but if you prefer a flatter, chewier cookie, try reducing the flour by two tablespoons.
Can I freeze the cookie dough?
Yes, these freeze beautifully! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a zip-top freezer bag. You can bake them straight from frozen; just add 1-2 minutes to the baking time. It’s a fantastic way to have fresh, warm cookies anytime a craving strikes.
How should I store leftover cookies?
Because of their moisture content, it’s best to store them in an airtight container at room temperature. They’ll stay soft for about 3-4 days. You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a few seconds to bring back that warm, fresh-from-the-oven feel.
Zucchini Chocolate Chip Cookies
Turn surplus zucchini into soft, cake-like chocolate chip cookies! This easy recipe uses garden-fresh zucchini for incredibly moist treats with warm cinnamon spice. Perfect for using up summer squash.
Ingredients
Ingredients
-
1 cup unsalted butter (softened to room temperature (2 sticks))
-
1 cup light brown sugar (packed)
-
1/2 cup granulated sugar
-
1 large egg (at room temperature)
-
2 teaspoons pure vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg (freshly grated is amazing if you have it)
-
1 ½ cups finely shredded zucchini (from about 1 medium zucchini, unpeeled)
-
2 cups semi-sweet chocolate chips
Instructions
-
Prep Your Zucchini & Oven. Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This is a crucial step to prevent sticking and makes cleanup a breeze. Now, grab your zucchini and box grater. Shred it using the fine-holed side—you'll notice this creates almost a pulp-like texture that blends in perfectly. You should have about 1 ½ cups, loosely packed. No need to drain it!01
-
Cream the Butter & Sugars. In a large mixing bowl, beat the softened butter with the brown and granulated sugars. Use a hand mixer or stand mixer fitted with the paddle attachment, and beat on medium speed for about 2-3 minutes. You're looking for the mixture to become light, pale, and fluffy. This step incorporates air into the dough, which helps the cookies rise. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.02
-
Incorporate the Wet Ingredients. Beat in the room-temperature egg and the vanilla extract until the mixture is smooth and well-blended. It might look a little curdled at first, but just keep mixing—it will come together. The aroma of the vanilla mixing with the rich butter and sugar is just… heavenly.03
-
Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking them first ensures the leavening and spices are evenly distributed throughout the flour, so you don't get a pocket of baking soda in one cookie and not another. This is a simple trick for a perfectly uniform bake.04
-
Bring the Dough Together. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears—don't overmix! Overmixing develops gluten and can lead to tough cookies. Then, gently fold in the shredded zucchini and the chocolate chips with a spatula. The dough will be quite soft and almost like a thick cake batter, which is exactly what we want.05
-
Scoop & Bake. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie because they will spread a bit. I love using a small cookie scoop for this—it keeps the size uniform and is just so much easier. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The tops might still look a little soft, and that's perfect. They'll firm up as they cool.06
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The Most Important Step—Cool! Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. I know it's tempting to eat one straight from the oven, but this resting time allows them to set up properly. Honestly, waiting is the hardest part, but it's worth it for the perfect texture.07
