These chocolate chip zucchini cookies will rival any chocolate chip cookie recipe! They are soft and full of buttery chocolate deliciousness. Plus, it’s a perfect treat for those looking to sneak in some vegetables into their desserts without sacrificing taste! Looking for more amazing Cookie Recipes? Don’t miss my perfect Chocolate Chip Cookies, too!

Looking Down on Chocolate Chip Zucchini Cookies on a White Counter.

Ingredients & Substitutions

Zucchini: Zucchini is going in everything, even these chocolate chip cookies! When grating zucchini, use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture. In this recipe, the grated zucchini should be pressed well with a clean towel to soak up excess moisture to prevent the cookies from getting too soggy.

Chocolate Chips: I used semi-sweet chocolate chips, but you could certainly use other varieties of candy chips. Try the cookies with milk or dark chocolate. Or, use a combination of chocolate.

Do I Have to Chill the Dough?

You may notice that you need to chill the dough for about an hour, which does make a difference in the final result of the cookies. When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Chilling dough also gives you more flavorful cookies. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. Baking will be more even as well.

Process for Making Chocolate Chip Zucchini Cookies with Dry Dough, Zucchini added in, Mixed, then adding Chocolate Chips.

How To Store Zucchini Chocolate Chip Cookies

Store the baked cookies in an airtight container at room temperature. They will last up to a week but are best enjoyed within 3-4 days.

Small Stack of Chocolate Chip Zucchini Cookies with Top cookie halved Showing Inside Texture.

Can I Freeze Zucchini Cookies?

Yes, you can freeze these cookies after they have been baked. Or, you can freeze the cookie dough.

  • To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
  • To freeze the cookie dough, scoop the dough onto a lined baking sheet, pressing each down a bit. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months (again, labeling and dating the container). When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time.

For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.

Looking Down on Chocolate Chip Zucchini Cookies on a White Counter.
5 from 1 vote

Chocolate Chip Zucchini Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
These chocolate chip zucchini cookies will rival any chocolate chip cookie recipe! They are soft and full of buttery chocolate deliciousness. Plus, it's a perfect treat for those looking to sneak in some vegetables into their desserts without sacrificing taste!

Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 2 large eggs, room temperature, beaten
  • 4 cups (500 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 cups grated zucchini, squeezed, drained of excess water
  • 2 cups (336 g) semi-sweet chocolate chips

Instructions

  • To the bowl of a stand mixer with the paddle attachment, add butter and sugar. Cream together on medium speed until light and fluffy.
  • With the mixer on low, add the eggs. Once incorporated, add flour, baking soda, and salt into the butter mixture, gradually; mix well.
  • Fold in the zucchini.
  • Fold in the chocolate chips.
  • Transfer the cookie dough to the refrigerator to chill for 1-2 hours.
  • Once chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 2-tablespoon scoop, drop the cookies onto the baking sheets, spaced about 2 inches apart.
  • Bake for 15-16 minutes, or until golden around the edges and done in the middle.
  • Let cool for 2 to 3 minutes. Then, remove the cookies and place them on wire racks to allow them to cool completely.

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Zucchini Cookies
Chocolate Chip Zucchini Cookie Recipe

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I am making this recipe now! However, I am using zucchini that has been shredded and frozen. How much of the liquid should I add back in to the dough?
    Thanks

    1. This is my absolute FAVORITE recipe!! I have made a different Zucchini cookie recipe for years and this one is so much better, thank you so much! I did make one small change because of our altitude, I added an extra 1/2 tsp of baking powder and took away a 1/2 tsp of baking powder, because we have spreading problems. Thanks again.

  2. I baked them for 12 minutes before the edges turned slightly brown. My cookie is dry, not much flavor. Perhaps I squeezed too much of the zucchini water, although, I tried not to.

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