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. You’ll end up with a cookie that stays soft for days, with a texture that’s somewhere between a classic chocolate chip cookie and a little cake—it’s honestly the best of both worlds.
• A Clever (and Delicious) Veggie Boost. This is the kind of recipe that makes you feel like a kitchen wizard. You get to use up that surplus summer squash and add a nutritional bonus to a treat, all without anyone being the wiser. The zucchini flavor is completely undetectable; it’s all about the texture and moisture.
• Perfectly Balanced Sweetness. Sometimes vegetable-based baked goods can swing too far into “healthy” tasting territory, but not these. The brown sugar and vanilla provide a deep, caramel-like warmth that complements the chocolate beautifully, ensuring every bite is properly indulgent.
• So Simple to Make. You don’t need any fancy equipment or complicated techniques. If you can grate a zucchini and stir a bowl, you’re more than halfway there. It’s a fantastic recipe to make with kids, too—they’ll love the surprise element.

Ingredients & Tools

• 1 cup (120 g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (57 g) unsalted butter, softened to room temperature
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cup (120 g) finely grated zucchini (from about 1 medium zucchini)
• 3/4 cup (135 g) semi-sweet chocolate chips

Tools: A box grater, a mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper or a silicone baking mat.

A quick note on the zucchini—you’ll want to grate it on the fine side of your box grater. This helps it blend seamlessly into the dough. And don’t bother wringing it out! That little bit of extra moisture is exactly what we want for that signature soft texture. The combination of both granulated and brown sugar is key here; the brown sugar adds that lovely chew and depth.

Serves: Makes about 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• To Squeeze or Not to Squeeze? Honestly, don’t squeeze the zucchini. I know it’s a common step in zucchini bread recipes, but for these cookies, that liquid is liquid gold. It’s what keeps them so incredibly moist. Just grate it and stir it right in.
• Room Temperature Matters. Having your butter and egg at room temperature isn’t just a fussy baker’s rule. It helps the ingredients emulsify properly, creating a smoother, more cohesive dough that bakes up evenly. If your butter is too cold, you’ll have a hard time creaming it, and if it’s melted, the cookies will spread too much.
• The Chocolate Chip Choice. Semi-sweet chips are our go-to for a perfect balance against the sweet dough, but feel free to use what you love! Dark chocolate chips would be fantastic for a richer, less sweet cookie, and milk chocolate will make them extra indulgent. A mix of chocolate chips and chopped walnuts would also be divine.
• Measuring the Flour. The best way to measure flour is to spoon it into your measuring cup and level it off with a knife. If you scoop directly from the bag, you can pack in too much flour, leading to a drier, denser cookie. A kitchen scale is even better for perfect accuracy.

How to Make Zucchini Chocolate Chip Cookies

Serving Suggestions

Complementary Dishes

• A cold glass of milk — It’s a classic for a reason. The cool, creamy milk is the perfect partner to the warm, soft cookie and rich chocolate.
• Vanilla bean ice cream — For the ultimate dessert, sandwich a scoop of high-quality vanilla ice cream between two slightly warm cookies. The contrast of temperatures and textures is absolutely heavenly.
• Fresh summer berries — A small bowl of raspberries or strawberries on the side provides a lovely, bright, and slightly tart contrast to the sweet, spiced cookies.

Drinks

• Dark roast coffee — The bitterness of a good, strong cup of coffee cuts through the sweetness of the chocolate and highlights the warm notes of the brown sugar.
• Chai latte — The warm spices in chai—cinnamon, cardamom, ginger—complement the cozy, homey feel of these cookies beautifully.
• Iced coffee or cold brew — For a summer treat, the bold, chilled coffee is a fantastic match, especially if you’ve just pulled the cookies from the oven.

Something Sweet

• A simple fruit sorbet — A scoop of lemon or mango sorbet would be a light and refreshing way to end a meal after these richer cookies.
• Dark chocolate-covered almonds — If you want to continue the chocolate theme but with a bit of crunch, these are an elegant and simple addition.
• Whipped cream with a sprinkle of cinnamon — For a real treat, dollop some lightly sweetened whipped cream on top of a warm cookie and dust it with cinnamon.

Top Mistakes to Avoid

• Mistake: Overmixing the dough after adding the flour. This is the number one way to end up with tough cookies. Overmixing develops the gluten in the flour, leading to a denser texture. Mix until the flour is *just* incorporated, even if there are a few dry spots left.
• Mistake: Using melted butter. If your butter is melted, the cookies will spread way too much in the oven and become thin and greasy. Softened butter (where you can press a finger into it easily) is crucial for the right structure.
• Mistake: Baking on a hot pan. Always allow your baking sheet to cool completely between batches. Placing dough onto a warm sheet will cause the butter to start melting before it even hits the oven, leading to uneven spreading.
• Mistake: Overbaking. These cookies continue to cook on the hot pan after you take them out. You want to pull them when the edges are golden but the centers still look a little soft and underdone. They will set up perfectly as they cool.

Expert Tips

• Tip: Chill the dough for thicker cookies. If you prefer a slightly thicker, chewier cookie, cover the bowl of dough and chill it in the refrigerator for 30-60 minutes before scooping and baking. This solidifies the butter, which reduces spreading.
• Tip: Use a cookie scoop for uniformity. A small ice cream or cookie scoop ensures all your cookies are the same size, which means they’ll bake at the same rate. No more burnt little ones and undercooked big ones!
• Tip: Add a pinch of spice. While these are perfect as-is, a 1/4 teaspoon of cinnamon or a pinch of nutmeg added to the dry ingredients can add a wonderful, warm depth that pairs amazingly with the chocolate.
• Tip: Freeze the dough for later. Scoop the dough onto a parchment-lined sheet and freeze until solid. Then transfer the frozen dough balls to a zip-top bag. You can bake them straight from the freezer, adding just a minute or two to the baking time, for fresh cookies anytime.

FAQs

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for a blend that contains xanthan gum, which helps replicate the structure that gluten provides. The results are often just as soft and delicious. I’ve had great success with brands like Bob’s Red Mill and King Arthur Flour.

How should I store these cookies, and how long will they keep?
Because of the zucchini, these cookies are extra moist, so storing them correctly is key. Once completely cool, store them in an airtight container at room temperature. They’ll stay soft and delicious for about 3-4 days. You can also add a slice of bread to the container—the cookies will absorb moisture from the bread, keeping them even softer for longer!

My cookies turned out cakey. Is that normal?
Yes, that’s completely normal and actually the intended texture! The moisture from the zucchini creates a softer, more cake-like crumb compared to a crisp, chewy chocolate chip cookie. If you’d like them a bit less cakey, you can try squeezing a *little* bit of the excess liquid from the grated zucchini, but I really love the super-soft result.

Can I use frozen zucchini?
You can, but you’ll need to adjust. Thaw the frozen grated zucchini completely and then squeeze it very firmly to remove as much water as possible. If you don’t, the extra water will throw off the liquid balance in the recipe and you’ll likely end up with a soggy, spreading cookie.

Can I reduce the sugar in this recipe?
You can experiment, but be cautious. Sugar doesn’t just add sweetness; it also contributes to the texture, browning, and moisture retention. Reducing it by a couple of tablespoons should be fine, but cutting it in half will likely result in a drier, denser, and paler cookie that doesn’t spread as much.