Zucchini Cookies (Soft Chocolate Chip Zucchini Cookies) -

Name: Zucchini Cookies (Soft Chocolate Chip Zucchini Cookies)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 26
Ingredients: ½ cup Unsalted Butter, softened; ¾ cup Granulated Sugar; ¾ cup Zucchini, finely shredded with excess liquid squeezed out; 2 cups All Purpose Flour; 1 teaspoon Baking Powder; ½ teaspoon Baking Soda; 1 cup Semi-Sweet Chocolate Chips

Jump to Recipe

If you’ve got a zucchini or two sitting in the kitchen and you’re not sure what to do with them, these zucchini chocolate chip cookies are such a good place to start. They’re soft, fluffy, loaded with chocolate chips, and you honestly can’t taste the zucchini at all.

The zucchini just adds loads of moisture, giving the cookies that lovely soft texture that keeps you reaching for another one. It’s also a brilliant way to use up a bumper crop from the garden without making yet another loaf of zucchini bread.

I love recipes like this because they’re really easy to make with simple ingredients, and they always disappear quickly in our house. Pop a batch in the oven and don’t be surprised if they’re gone before they’ve even had chance to cool completely!

Why We Love This Recipe

These cookies are so soft and fluffy, and the zucchini helps keep them lovely and moist without making them taste like vegetables.
They’re a really easy way to use up extra zucchini, especially when you seem to have loads of it hanging around in the summer.
You only need a handful of simple ingredients, most of which you’ll probably already have in the kitchen.
The chocolate chips make them feel like a proper treat, while the zucchini just disappears into the dough.
They’re quick to make too, with only around 10 minutes of prep and 12 minutes in the oven.
The kids are much more likely to eat zucchini when it’s hidden inside a soft chocolate chip cookie!

Equipment

Large mixing bowl
Wooden spoon or silicone spatula
Measuring cups and spoons
2-tablespoon cookie scoop
Baking sheet
Parchment paper
Box grater (for shredding the zucchini)
Clean kitchen towel or cheesecloth (for squeezing out the zucchini)

Ingredients

Unsalted butter, softened – Softened butter creams together nicely with the sugar and gives these cookies their rich, buttery flavor.
Granulated sugar – Just regular white sugar is all you need to sweeten the cookies and help give them a lovely soft texture.
Finely shredded zucchini, with the excess liquid squeezed out – This is the secret to super soft, moist cookies. Just don’t skip squeezing out the liquid or the dough will end up too wet.
All-purpose flour – Regular all-purpose flour gives the cookies just the right amount of structure while still keeping them nice and tender.
Baking powder – Helps the cookies rise so they bake up light and fluffy.
Baking soda – Works alongside the baking powder to give the cookies their soft texture, so it’s best not to leave it out.
Semi-sweet chocolate chips – These add plenty of chocolate in every bite, but you can always swap them for milk, dark, or white chocolate chips if that’s what you have.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Start by preheating your oven to 350℉ and line your baking sheet with parchment paper.

Step 2: Then cream together the butter, sugar, and finely shredded zucchini until smooth.

Step 3: Add in the flour, baking powder, and baking soda, and stir until there are no more dry spots. Then fold in the chocolate chips.

Step 4: Use your 2 tablespoon cookie scoop to scoop 6 balls of cookie dough onto your baking sheet, and bake for about 12 minutes. Continue baking the rest of the cookie dough in balls until you run out of dough.

Step 5: Allow to cool slightly before enjoying.

What to Serve with Zucchini Cookies

These zucchini cookies are perfect as they are, but if you want to make them feel a little more special, there are plenty of tasty ways to serve them. They’re great for an afternoon treat, popping into lunchboxes, or putting out with a hot drink when friends pop round.

A cold glass of milk is always a classic with warm chocolate chip cookies.
Enjoy one with a cup of coffee or your favorite tea for an easy afternoon treat.
Serve them slightly warm with a scoop of vanilla ice cream for a simple dessert.
Add some fresh strawberries or raspberries on the side to balance the sweetness.
Pop one into a lunchbox for a little homemade treat.
Drizzle over a little melted chocolate if you’re feeling extra indulgent.

Storing

These zucchini cookies keep really well, so they’re perfect if you want to bake a batch ahead of time. Just let them cool completely, then pop them into an airtight container and they’ll stay soft and delicious at room temperature for up to 4 or 5 days.

If you’ve somehow managed not to eat them all by then, you can freeze them too. Once they’re completely cool, place them in a freezer-safe container or bag and freeze for up to 3 months. Leave them to thaw at room temperature when you’re ready to enjoy one, or warm one in the microwave for a few seconds if you like your chocolate chips nice and melty.

Variations & Substitutions

One of the best things about these zucchini cookies is how easy they are to change up. The basic recipe is delicious as it is, but if you fancy trying something a little different or just want to use what you’ve already got in the cupboard, here are a few easy ideas.

Swap the semi-sweet chocolate chips for milk, dark, or white chocolate chips.
Stir in some chopped walnuts or pecans for a bit of crunch.
Add a teaspoon of vanilla extract for a little extra flavor.
Mix in a pinch of cinnamon to give the cookies a warm, cozy twist.
Try butterscotch or peanut butter chips instead of chocolate chips.
Sprinkle a little flaky sea salt over the tops before baking for a sweet and salty finish.

FAQs

Can you taste the zucchini in zucchini cookies?

Not really! The zucchini adds moisture rather than flavor, so once the cookies are baked you can barely tell it's there. The chocolate chips are definitely the star of the show.

Do you peel zucchini before making zucchini cookies?

No, there's no need to peel it. Just wash the zucchini, finely shred it, and squeeze out as much liquid as you can before adding it to the cookie dough.

Why do you have to squeeze the liquid out of the zucchini?

This is one step you don't want to skip. Zucchini holds a lot of water, and if you leave that moisture in, the cookie dough will be too wet and the cookies won't bake up with the soft, fluffy texture they're meant to have.

Can I use frozen shredded zucchini?

Yes, but you'll need to thaw it completely first and squeeze out all of the excess moisture before mixing it into the dough.

How do I store zucchini chocolate chip cookies?

Keep the cookies in an airtight container at room temperature for up to 4 or 5 days. They'll stay lovely and soft thanks to the zucchini.

Can you freeze zucchini cookies?

Yes! Once the cookies have cooled completely, freeze them in a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature when you're ready to enjoy them.

Why didn't my zucchini cookies spread?

These cookies naturally stay quite thick and fluffy as they bake, so they don't spread very much. If you want nice round cookies, shape the dough before baking.

Can I add the zucchini with the chocolate chips instead?

It's better to mix the zucchini in with the butter and sugar first. It blends into the dough much more evenly this way, so you hardly notice it's there once the cookies are baked.

Can I use different chocolate chips?

Absolutely. Semi-sweet chocolate chips are my favorite, but milk, dark, white chocolate, or even butterscotch chips all work really well in this recipe.

Why are my zucchini cookies dry?

If your cookies turned out dry, the zucchini may have been over-squeezed, too little zucchini was used, or there was a little too much flour in the dough. Measuring the flour correctly and using the full amount of shredded zucchini will help keep the cookies soft and moist.

Yield: 26