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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, mixed in, then baked until the tops look just set for a moist, slightly puffy cookie.
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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 cups 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 unsalted butter, softened Use butter that’s softened for proper creaming.
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cups zucchini, grated and squeezed very dry Squeeze thoroughly so cookies don’t spread or turn gummy.
Chocolate
  • 2 cups semi-sweet chocolate chips Fold in at the end for even pockets.

Equipment

  • 1 sheet pan

Method
 

Prep
  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 in a bowl until evenly combined.
Mix the dough
  1. Beat softened unsalted butter and both sugars until light and fluffy, about 3 minutes, for a thicker cookie texture.
  2. Add eggs one at a time, beating well after each, then mix in vanilla extract until smooth.
  3. Stir in the grated zucchini that’s been squeezed very dry so the dough stays moist without excess moisture.
  4. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips until no flour streaks remain.
Bake
  1. Drop dough by heaping tablespoons onto the baking sheets, spacing cookies 2 inches apart.
  2. Bake for 10–12 minutes at 375°F until the edges are set and the tops look just done; they will firm as they cool (look for light golden edges).
Cool
  1. Let cookies cool on the pan for 5 minutes until they set slightly, then move to a rack if desired (they should feel soft but not wet).

Notes

Pro tip: squeeze the zucchini very dry before mixing—drier zucchini helps prevent spreading and keeps the centers soft. Store cookies in an airtight container at room temperature for 3–4 days, or refrigerate up to 1 week; freeze baked cookies up to 2 months. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend in place of regular flour (check that it includes xanthan gum for best structure).