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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies with soft, pillowy centers and golden edges are packed with grated zucchini that stays hidden. This easy summer cookie recipe bakes just until the tops look set, then cools into wonderfully moist cookies with melted chocolate chip pools.
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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: 220
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
Chocolate
  • 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, so the cookies bake evenly with easy release.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Cream the butter and sugars
  1. Beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add eggs and vanilla
  1. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Add zucchini
  1. Stir in the grated zucchini that has been squeezed very dry.
Combine and fold in chips
  1. Fold the dry ingredients into the wet mixture until just combined, then fold in the semi-sweet chocolate chips.
Portion
  1. Drop heaping tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Bake
  1. Bake at 375°F for 10–12 minutes, until edges are set and tops look just done; they will firm as they cool.
Cool
  1. Cool the cookies on the baking sheets for 5 minutes, until firm enough to transfer without breaking.

Notes

For the best soft, moist texture, squeeze the grated zucchini very dry—excess moisture can spread the dough. Store baked cookies in an airtight container for 3–4 days at room temperature; freeze for up to 2 months. For a lower-sugar option, use a 1:1 portion of brown sugar substitute in the same amount as the brown sugar.