These moist chocolate zucchini cookies are a fun way to sneak in some veggies! Made with chocolate chips and shredded zucchini, they’re soft and oh-so-delicious.
Who knew zucchini could taste so good in cookies? I love how they stay soft and chewy—perfect for snack time or dessert. Bonus points for being slightly healthier too!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! Grating it keeps the cookies moist. If you can’t find it, you might try using shredded carrots for a different twist, though the flavor will be a bit different.
Cocoa Powder: I recommend using unsweetened cocoa powder for the best chocolate flavor. If you’re looking for a deeper taste, dark cocoa powder could also work nicely.
Butter: Unsalted butter is ideal for baking, as it allows you to control added salt. If you’re dairy-free, coconut oil or vegan butter can be used instead.
Sugars: The mix of granulated and brown sugar adds great texture and flavor. If you want to cut down on sugar, you can reduce the amounts slightly or use coconut sugar as a substitute.
What’s the Best Way to Prepare Zucchini for Cookies?
Draining your zucchini is crucial! Extra moisture can make your cookies too soft. To prepare it, simply grate the zucchini, then place it in a clean kitchen towel or paper towel. Squeeze out as much water as you can. You should end up with about 1 cup of dry zucchini.
- Grate the zucchini using a box grater.
- Wrap it in a towel and twist to remove excess moisture.
- Use the squeezed zucchini right away in your cookie dough.
How Do I Ensure My Cookies Stay Soft?
For soft cookies, don’t overbake them! The cookies should look slightly underdone when you take them out of the oven. They will continue to set as they cool on the baking sheet. Also, storing them with a slice of bread in the container can help maintain moisture.
- Keep an eye on the timer, around 10–12 minutes works well.
- Let cookies sit on the baking sheet for a few minutes to firm up.
- Transfer to a wire rack to cool completely for best texture.
Moist Chocolate Zucchini Cookies Recipe
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 10–12 minutes for baking. Allow another 5 minutes for cooling on the baking sheet before transferring to a wire rack. So, in total, plan for around 30-35 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easy!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this bowl aside as you move on to the next step.
3. Cream the Sugars and Butter
In a large bowl, take your softened butter and cream it with the granulated sugar and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla
Beat in the large egg and vanilla extract into the butter-sugar mixture until it’s fully combined. Make sure there are no streaks of egg left.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredient mix into the wet mixture, stirring until everything is just combined. Don’t overmix—it’s okay if there are a few small lumps!
6. Fold in Zucchini and Chocolate Chips
Now, fold in the grated zucchini and semisweet chocolate chips carefully, ensuring they’re evenly distributed throughout the cookie dough.
7. Shape and Bake the Cookies
Using a tablespoon, drop rounded portions of cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. This helps them to spread nicely while baking.
8. Bake to Perfection
Place the baking sheets in the oven and bake for 10–12 minutes. You’ll know they’re ready when the edges are set, but the centers still look a little soft.
9. Cooling Time
Once baked, let the cookies cool on the sheet for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely.
10. Store and Enjoy!
Store your cookies in an airtight container at room temperature for up to 3 days. Enjoy your moist, chocolatey zucchini cookies as a delightful treat any time of day!
FAQ for Moist Chocolate Zucchini Cookies
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour! If you’re using it entirely, expect a denser texture. You might want to start by replacing half to see how you like it, then adjust from there.
What Can I Substitute for the Egg?
If you need an egg substitute, try using a flax egg! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will help bind the dough together.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresher longer, you can freeze them! Just place them in a zip-top bag and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped walnuts, pecans, or even other mix-ins like white chocolate chips or dried fruit for extra flavor and texture. Just ensure that the total amount of add-ins doesn’t exceed 1 cup to maintain the cookie dough consistency.
