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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies that stay soft and pillowy, with golden edges and melted chocolate chip pools. Grated zucchini is squeezed very dry and mixed in so the cookie recipe bakes tender and moist.
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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: 200
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
Sugars and wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 lb unsalted butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed very dry
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment. Set up a cooling rack nearby so the cookies can firm as they cool.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined. The mixture should look uniform in color with no visible clumps.
  3. Beat the unsalted butter and both sugars until light and fluffy, about 3 minutes. Stop when the mixture looks paler and aerated.
  4. Add the eggs one at a time, beating well after each, then mix in the vanilla extract. The batter should look smooth and glossy.
  5. Stir in the grated zucchini that has been squeezed very dry. The dough may look slightly thick and speckled with zucchini.
  6. Fold in the dry ingredients until just combined, then fold in the semi-sweet chocolate chips. Fold gently so you don’t overmix and toughen the cookies.
Bake
  1. Drop the dough by heaping tablespoons onto the baking sheets about 2 inches apart. Leave space so the cookies spread and stay slightly puffy.
  2. Bake for 10–12 minutes at 375°F until the edges are set and the tops look just done. Look for golden edges and slightly underdone centers that will firm as they cool, with chocolate chips melted.
  3. Cool on the baking sheet for 5 minutes before transferring to a cooling rack. The cookies should continue setting while the chips remain shiny and melty.

Notes

For the best soft, moist zucchini cookies, squeeze the grated zucchini very dry—excess moisture can prevent the centers from setting. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a swap, use 1:1 gluten-free all-purpose flour to make gluten-free zucchini chocolate chip cookies (texture may be slightly softer).