Zucchini chocolate chip cookies are a crowd-pleasing treat to make with that garden zucchini. These cookies are buttery, chewy, and filled with rich chocolate chips.
Recipe summary
Flavor/texture: Chewy and sweet chocolate chip cookies filled with rich chocolate chips and hidden zucchini!
What does zucchini add to cookies? Zucchini adds moisture and structure, and replaces some of the butter and egg in this recipe.
Can you taste the zucchini? No, zucchini has a mild flavor that's undetectable in baked goods.
Yield: 38 cookies
Similar to: Zucchini Cookies, Oatmeal Zucchini Cookies, Zucchini Chocolate Chip Pecan Cookies, Lemon Zucchini Cookies
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Ingredients and substitutions
- Butter - Unsalted butter can be substituted with salted butter (omit the salt listed in the recipe).
- Sugars - I used a combination of granulated and brown sugars in this recipe for a classic chewy chocolate chip cookie texture.
- Egg - Adds structure and moisture to your cookies.
- Vanilla extract - Adds depth of flavor to your cookies.
- Flour - Adds structure to your cookies. I've only tested this recipe with all-purpose flour, so I can't say how your cookies would turn out using an alternative. Baking is an exact science, so substituting ingredients can change the structure and texture of your baked goods.
- Leavening - Baking soda is needed for this recipe to provide the proper lift.
- Salt - Enhances the flavor of your cookies.
- Zucchini - You'll need about 1 cup of finely shredded zucchini (measured including the liquid) for this recipe. This equals about 135 grams before squeezing the liquid out, and about 70 grams after squeezing the liquid out. I recommend using finely shredded zucchini because it will more easily melt into your cookie dough while baking.
- Semi-sweet chocolate chips - I prefer semi-sweet chocolate chips in my chocolate chip cookies, but any flavor of baking chip works as a substitute. White chocolate chips, peanut butter chips, or milk chocolate chips are great choices.
How to make zucchini chocolate chip cookies
- Squeeze as much liquid as possible out of your shredded zucchini before adding to the dough. Excess liquid will cause your cookies to turn out cakey instead of chewy.
- Cream together the butter and sugars with a hand mixer. Add egg and vanilla and beat until fluffy. Whisk dry ingredients together in a separate bowl, then gently mix into the wet ingredients. Last, add chocolate chips and zucchini and stir to incorporate.
- Portion dough out onto a parchment lined baking sheet.
- Bake until golden brown and set across the top.
Tips and tricks
Room temperature ingredients - They cream together seamlessly to make an even, consistent dough. Place your butter and egg on the counter top about an hour before beginning. Cold ingredients can leave lumps in your dough that bake up inconsistently. Melted ingredients make your dough spread too much in the oven.
Properly measure your flour - This is the most common issue I see in baking. Scooping flour directly from a bin with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Instead, I highly recommend measuring your flour by weight (this is the only method I use), or using the spoon and level method (gently spoon flour into the measuring cup, then level off with a knife).
Use parchment paper - Grease on the baking sheet can cause your cookies to spread more while baking. Parchment paper or a reusable silicone baking mat help prevent this excess spreading.
Squeeze the liquid from your zucchini - Extra liquid can cause your cookies to spread more in the oven, or puff up and get cakey/gummy from the excess liquid.
Frequently asked questions
Yes, feel free to add 1 cup of chopped walnuts, pecans, or raisins to your cookie dough if desired.
No. Zucchini has a mild, neutral flavor that can't be detected in baked goods. Make sure you're using zucchini, not other green vegetables (like cucumber) that do have a strong flavor. Not sure which one you have on hand? Check out my post - Zucchini vs cucumber - what's the difference?
Yes, for this recipe you need to squeeze the liquid from your shredded zucchini before adding it to the dough.
Zucchini chocolate chip cookies will keep for 4 to 5 days in a tightly sealed container at room temperature.
Yes, cookies (and dough) can be frozen for up to 3 months in a tightly sealed, freezer-safe container. To thaw frozen cookies, place on counter top and allow to thaw for 1 hour. Frozen, pre-portioned cookie dough can be baked from frozen (cookies will turn out slightly thicker). Simply add 1-2 minutes to your baking time.
📖 Recipe
Zucchini Chocolate Chip Cookies
Ingredients
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (160 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (135 g) finely shredded zucchini, measure before squeezing liquid out
- 11 ounces (311 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add room temperature butter, granulated sugar, and brown sugar. With a hand mixer (or stand mixer), beat until creamed and fluffy, about a minute. Add egg and vanilla extract and beat until fluffy, about a minute.
- In a separate bowl, add dry ingredients: flour, baking soda, and salt. Whisk to combine. Add to butter mixture and stir to combine (do not overmix).
- After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies cakey and/or soggy.
- Add shredded zucchini and chocolate chips to dough and stir to incorporate.
- Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for 11-13 minutes, or until lightly browned across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Recommended Equipment
Notes
- How to measure zucchini: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (about 70 grams) before adding to the dough.
- Leftovers: Baked cookies will keep for up to 5 days in a tightly sealed container at room temperature. Cookies (and dough) can be frozen for up to 3 months in a freezer-safe container.
Amazing! The best way to use up that zucchini
Glad to hear you enjoyed the cookies!