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Easy Zucchini Chocolate Chip Cookies

These Easy Zucchini Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate chips in every bite. Fresh shredded zucchini keeps the cookies moist and tender without adding any noticeable vegetable flavor, making them a delicious treat for the whole family.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
30 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • Box grater
  • * Whisk
  • * Electric hand mixer or stand mixer
  • * Rubber spatula
  • * Cookie scoop
  • * Baking sheet
  • * Parchment paper
  • * Cooling rack

Ingredients
  

  • 1½ cups shredded zucchini squeezed dry
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Optional Add-Ins

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup rolled oats
  • ½ cup chopped walnuts or pecans
  • White chocolate chips
  • Dried cranberries

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Grate the zucchini using the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in the shredded zucchini and chocolate chips.
  • Cover and chill the dough for 30 minutes.
  • Scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
  • Bake for 10–13 minutes, until the edges are lightly golden and the centers look just set.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Squeeze the zucchini thoroughly to prevent excess moisture.
Chilling the dough helps keep the cookies thick and soft.
Don't overmix the dough once the flour has been added.
Slightly underbake the cookies for the softest texture.
Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.