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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies are soft, pillowy cookies with golden edges and melted chocolate chip pools. Grated zucchini is squeezed very dry 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: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour Measure by spooning into the cup, then leveling.
  • 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 Soften until easily pressed but not greasy.
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup zucchini Grate and squeeze very dry.
Chocolate
  • 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, keeping the parchment dry and wrinkle-free.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until the mixture looks evenly speckled.
Make the cookie dough
  1. Beat unsalted butter, 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 until smooth.
  3. Stir in grated, squeezed zucchini until it’s evenly distributed through the dough.
  4. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips just until no dry flour remains.
Bake & cool
  1. Drop heaping tablespoons of dough onto baking sheets 2 inches apart so the cookies have room to spread.
  2. Bake for 10–12 minutes until the edges are set and the tops look just done with a slightly under-set center that will firm as they cool.
  3. Cool on the baking sheet for 5 minutes, then transfer to a rack if needed until fully set.

Notes

Pro tip: squeeze the grated zucchini very dry (press in a clean towel) so the dough isn’t wet and the cookies bake up soft, not gooey. Store baked cookies in an airtight container for up to 4 days at room temperature or 7 days refrigerated; freeze baked cookies up to 3 months. For a swap, use half whole-wheat flour (replace up to 1/2 cup of the all-purpose flour) for a nuttier flavor while keeping the same baking soda/powder ratios.