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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies made with grated, squeezed-dry zucchini for a soft, pillowy texture. Golden edges, slightly puffy centers, and melted chocolate chip pools come together in an easy summer cookie recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling 5 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 lb unsalted butter softened
  • 2 eggs
  • 2 tsp vanilla extract
Zucchini & chips
  • 1.5 cup zucchini grated and squeezed very dry
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep & dry mix
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Cream & combine
  1. Beat unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, beating well after each, then mix in vanilla extract.
  3. Stir in grated zucchini that has been squeezed very dry.
  4. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips.
Scoop & bake
  1. Drop dough in heaping tablespoons onto the baking sheets, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes at 375°F, until edges are set and tops look just done—note that they will firm as they cool.
  3. Cool on the baking sheet for about 5 minutes, so the centers finish setting and the cookies keep their soft texture.

Notes

Key pro tip: squeeze the grated zucchini very dry to prevent spreading and maintain a soft, moist crumb. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. Dietary swap: substitute half the butter with an equal amount of neutral oil for a slightly softer texture (cookies may brown a bit less).