I’ve got a cookie recipe that’s a bit of a sneaky treat — the Zucchini Chocolate Chip Cookies Recipe. These cookies are like your classic chocolate chip cookie’s cool cousin, sneaking in a little veggie love without stealing the spotlight. If you’re anything like me, finding ways to use up zucchini beyond salads or sautés feels like mission impossible sometimes, but this recipe makes it not only doable but downright delicious.
What I love about this Zucchini Chocolate Chip Cookies Recipe is how moist and tender the cookies turn out without feeling like you’re eating a garden in dessert form. They’re perfect for afternoon snacks, school lunches, or a casual after-dinner nibble. Plus, the zucchini adds a subtle freshness that balances the sweetness and gooey chocolate, making each bite irresistible yet not overly rich.
Why You’ll Love This Recipe
- Sneaky Veggie Boost: Incorporates zucchini seamlessly for extra moisture and nutrition without overpowering flavor.
- Simple Ingredients: Uses pantry staples and fresh zucchini with no fancy extras needed.
- Moist, Soft Texture: These cookies stay tender and chewy, perfect for any chocolate chip lover.
- Family-Friendly: A great way to sneak some veggies into snack time without protest.
Ingredients You’ll Need
The magic in this Zucchini Chocolate Chip Cookies Recipe comes from the perfect balance of fresh zucchini paired with classic cookie ingredients. Make sure to squeeze the zucchini well to keep your cookies from becoming too wet.
- Salted butter: Softened to room temperature for easy creaming and rich flavor.
- Granulated sugar: Adds sweetness and helps with the cookie’s structure.
- Light or dark brown sugar: Gives chewiness and a hint of caramel flavor.
- Egg: Binds the ingredients and adds moisture.
- Vanilla extract: Essential for deep, warming flavor.
- Shredded zucchini: The star veggie that adds moisture and subtle fresh notes; make sure to squeeze out excess liquid well.
- All-purpose flour: Provides structure to your cookies.
- Baking soda: Helps the cookies rise properly for a tender crumb.
- Salt: Balances sweetness and enhances overall flavor.
- Ground cinnamon: Optional but adds warm spice that complements the chocolate and zucchini wonderfully.
- Semi-sweet chocolate chips: The classic mix-in everyone loves for melty pockets of sweetness.
- Chopped walnuts (optional): Adds crunch and a nutty contrast, but you can leave them out if you prefer.
Variations
I enjoy tweaking this Zucchini Chocolate Chip Cookies Recipe depending on the season and mood — and you totally should too! These little swaps can make the recipe feel fresh every time you make it.
- Nut-Free: I’ve made these without nuts for school snacks, just leaving out the walnuts—still delightful and safe for nut-sensitive friends.
- Spice it Up: Adding a pinch of nutmeg or swapping the cinnamon for pumpkin pie spice gives a cozy twist during fall.
- Healthy Boost: Swap half the all-purpose flour for whole wheat for nuttier flavor and added fiber — just expect a slightly denser cookie.
- Dairy-Free: Use coconut oil or vegan butter alternatives, and your cookies come out just as tender and delicious.
How to Make Zucchini Chocolate Chip Cookies Recipe
Step 1: Get your base creamy and smooth
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper — trust me, this saves so much cleanup later. In a large bowl or electric mixer, beat the softened butter with granulated and brown sugars until the mixture turns light and fluffy. This usually takes about 3 to 5 minutes. If your mixer struggles, stop and scrape down the bowl once or twice to keep everything even and smooth.
Step 2: Layer in the flavor and moisture
Add the egg, vanilla extract, and the shredded zucchini next. It’s essential to squeeze out as much liquid from the zucchini as you can before adding it—otherwise, your dough might be too wet. Mix just enough to combine, scraping down the bowl to make sure everything is evenly distributed. This is where the magic of moisture meets flavor in your cookie dough.
Step 3: Fold in the dry ingredients and goodies
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add this dry mix to your wet ingredients, mixing only until almost combined—overmixing can make the cookies tough. Then, fold in the chocolate chips and chopped walnuts, if using. I like to use a sturdy spoon or spatula here to make sure everything is evenly spread but keep that batter tender.
Step 4: Shape, space, and bake
Using a cookie scoop or tablespoon, portion out dough balls about 1½ tablespoons each and roll gently into rounds. Space them about 4 inches apart on your parchment-lined baking sheet—the dough spreads just enough, so this spacing keeps cookies from sticking together. Bake for 9 to 11 minutes until the edges are turning golden but the tops are still soft to the touch, not browned. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Zucchini Chocolate Chip Cookies Recipe
- Squeeze Out Zucchini Moisture: I discovered this trick when the first batch was too soggy — use a clean kitchen towel or cheesecloth for best results.
- Don’t Overmix After Adding Flour: Stir until just combined to keep cookies tender and avoid toughness.
- Use a Cookie Scoop: Keeps sizes uniform and helps cookies bake evenly, my secret to perfect batches every time.
- Watch the Baking Time: Remove when edges are lightly golden but tops are still soft—the residual heat finishes baking, preserving softness.
How to Serve Zucchini Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, sprinkling a tiny pinch of flaky sea salt on top right before baking takes them to a whole new level. I also love topping some with a few extra chocolate chips immediately after baking for extra melty indulgence.
Side Dishes
These cookies are wonderful paired with a cold glass of milk or a warm cup of coffee or tea. For a grown-up twist, they go surprisingly well alongside a scoop of vanilla ice cream for an easy dessert.
Creative Ways to Present
Once, I layered these cookies in a pretty mason jar with parchment paper between layers as a gift — it felt fun and thoughtful. For parties, arranging them on a decorative platter and sprinkling some mini chocolate chips and chopped nuts around makes for an inviting display that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I keep my leftover Zucchini Chocolate Chip Cookies in an airtight container at room temperature, and they stay fresh and soft for about 3 to 4 days. If you want, placing a slice of bread in the container can help maintain moisture—trust me, it works wonders!
Freezing
Got too many? These cookies freeze beautifully. I like to freeze them after baking and cooling, placing them in a single layer on a baking sheet first, then transferring to a freezer-safe bag. They keep perfectly for up to 3 months.
Reheating
To enjoy frozen cookies later, I reheat them in a 300°F oven for about 5 minutes—it brings back that fresh-baked softness and melty chocolate feeling like they’re just out of the oven.
FAQs
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Can I make Zucchini Chocolate Chip Cookies Recipe without nuts?
Absolutely! The walnuts add crunch and a nutty flavor, but they’re totally optional. The cookies don’t lose any of their moisture or flavor without them, making the recipe great for nut-free diets.
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How do I prevent the cookies from being too wet due to zucchini?
The key is to grate the zucchini finely and then squeeze out as much liquid as possible using either a clean towel, cheesecloth, or a fine mesh sieve. This step keeps your dough from becoming too soggy.
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Can I use frozen zucchini for this recipe?
You can, but be sure to completely thaw and drain it, then squeeze out all moisture well before adding it to the dough. Fresh zucchini tends to give the best texture and flavor, but frozen works in a pinch.
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Is this Zucchini Chocolate Chip Cookies Recipe healthy?
While these cookies add a veggie boost, they’re still a treat with sugar and butter. They’re a fun way to sneak in some zucchini but should be enjoyed as a delicious occasional snack rather than a health food.
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Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking flour blend. Just keep an eye on the dough’s consistency and adjust as needed since gluten-free flours absorb moisture differently.
Final Thoughts
This Zucchini Chocolate Chip Cookies Recipe has become one of my go-to treats because it blends the best of both worlds—comforting chocolate chip goodness with a nutritious twist. I love how it sneaks in veggies effortlessly, which has made snack time so much easier at home. If you’re looking to try something a little different yet totally satisfying, I can’t recommend this recipe enough — bake a batch and share them with someone who needs a tasty little surprise in their day!
Print
Zucchini Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, adding moist shredded zucchini for extra texture and nutrition without compromising on flavor. Soft, chewy, and perfectly sweet, these cookies are a great way to sneak some veggies into a delicious treat.
Ingredients
Wet Ingredients
- 3/4 cup salted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, squeezed of excess liquid (about 1/2 medium zucchini)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8–1/4 teaspoon ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven: Set your oven to 375°F and line a sheet pan with parchment paper to prepare for baking the cookies.
- Cream the butter and sugars: In the bowl of an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy, roughly 3-5 minutes. Be sure to scrape down the sides of the bowl once or twice for even mixing.
- Add egg, vanilla, and zucchini: Beat in the egg and vanilla extract. Then incorporate the shredded, well-squeezed zucchini. Scrape down the bowl at least once to ensure everything is mixed evenly.
- Combine dry ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet mix. Mix until just combined, being careful not to overwork the dough.
- Fold in chocolate chips and walnuts: Gently mix in the semi-sweet chocolate chips and optional chopped walnuts until evenly distributed throughout the dough.
- Portion and shape cookies: Using a #40 scoop (approximately 1½ tablespoons), portion the dough into rounds. Place them on the prepared sheet pan spaced about 4 inches apart to allow room for spreading.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are golden and the tops are set but not browned.
- Cool: Let the cookies cool on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and maintain their shape.
Notes
- Make sure to squeeze out excess liquid from the shredded zucchini to avoid soggy cookie dough and ensure proper texture.
- Chopped walnuts are optional and can be omitted or replaced with your preferred nuts or seeds.
- Using parchment paper on the baking sheet prevents sticking and simplifies cleanup.
- For best results, do not overbake to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
