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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies with soft, pillowy centers and golden edges—sweet dough studded with melted chocolate chip pools. This easy summer cookie recipe folds in very-dry grated zucchini so the cookies stay moist without turning cakey.
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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
Calories: 190
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
  • 1.5 cup zucchini, grated and squeezed very dry
cookies
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
  2. Preheat the oven to 375°F and line baking sheets with parchment.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined and there are no visible streaks.
Cream butter and sugars
  1. Beat unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes, with a paler color and increased volume.
Add eggs and vanilla
  1. Add eggs one at a time, beating well after each addition, until the mixture looks smooth.
  2. Beat in vanilla extract until fully incorporated and the batter is cohesive.
Add zucchini
  1. Stir in grated zucchini (squeezed very dry) until the batter is evenly speckled.
Fold in chocolate
  1. Fold in the dry ingredients until just combined to keep the dough tender, with no dry flour pockets.
  2. Fold in semi-sweet chocolate chips so they’re distributed throughout the dough.
Scoop and bake
  1. Drop heaping tablespoons of dough onto the baking sheets about 2 inches apart, aiming for thick mounds.
  2. Bake at 375°F for 10–12 minutes until the edges are set and the tops look just done; they will firm as they cool.
Cool
  1. Let the cookies cool for 5 minutes on the baking sheet until they hold their shape before transferring.

Notes

Pro tip: squeeze the zucchini very dry (press in a clean towel) so the cookies stay soft and pillowy instead of spreading. Store airtight at room temperature up to 3 days; refrigerate up to 5 days for best texture. Freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes baking powder/soda compatibility).