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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies with soft, pillowy centers, golden edges, and shiny melted chocolate chip pools. This easy summer cookie recipe uses finely grated zucchini that’s squeezed very dry for a moist, tender texture.
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Prep Time 15 minutes
Cook Time 12 minutes
resting (cooling) 5 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 185
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 (2 sticks), softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup zucchini grated and squeezed very dry
mix-ins
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and line
  1. Preheat the oven to 375°F and line baking sheets with parchment so the cookies bake evenly and release easily.
Whisk dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Cream butter and sugars
  1. Beat unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes, to help the cookies puff.
Add eggs and vanilla
  1. Add eggs one at a time, beating well after each, then beat in vanilla extract until the mixture looks smooth and thick.
Add zucchini
  1. Stir in grated zucchini that’s squeezed very dry so the dough stays thick and the cookies turn out moist, not wet.
Combine and fold in chips
  1. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips to keep the dough tender.
Portion
  1. Drop heaping tablespoons of dough onto the baking sheets, spaced about 2 inches apart for room to spread.
Bake
  1. Bake for 10–12 minutes at 375°F until edges are set and tops look just done; they will firm as they cool.
Cool
  1. Let the cookies cool for 5 minutes on the baking sheets until they set enough to transfer safely.

Notes

For the best soft texture, squeeze the grated zucchini very dry before mixing—excess moisture can cause flat cookies. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. Dietary swap: use a plant-based butter stick in a 1:1 measure for dairy-free cookies (texture will be slightly softer).