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!
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.
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.
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.
Chocolate Chip Zucchini Cookies
- 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
- 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.
Did you make this recipe?
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