These chocolate chip cookies will rival any chocolate chip cookie recipe~ they are soft and full of buttery chocolate deliciousness! Looking for more amazing Cookie Recipes? Don’t miss my perfect Chocolate Chip Cookies or Christmas Cookies!
Chocolate Chip Zucchini Cookies
We have been blessed with a very healthy zucchini crop this year and I am taking full advantage! Zucchini is going in everything. Even chocolate chip cookies!
And it just so happens that these are one of the best cookies I have had… even including recipes that do not include zucchini! (I happen to have a Ney York Times rated BEST Chocolate Chip Cookie recipe on my blog, so I know what I am talking about.)
How to Make Chocolate Chip Zucchini Cookies
You will see that the cookie dough mixture is very dry prior to adding the zucchini. This is exactly how it should look. The zucchini will release a great deal of liquid into the dough and this is one reason that I like to chill the dough for at least one hour. It really gives a chance for the dough and the flavors to come together nicely.
I grate my zucchini as fine as my grater will allow and I keep the skin on. This is just a preference as I happen to like to see the green flecks throughout. Before adding the grated zucchini to the dough I will hold it in my hand and squeeze out excess liquid… but not all of it. The liquid in the zucchini is what helps this dough come together.
I did prefer these cookies slightly under-done. The edges were just barely golden and the center was not quite done when I removed them from the oven at 10 minutes.
The texture of these cookies is cake-like, soft, and thick in size.
For this batch of zucchini chocolate chip cookies, I mixed things up a bit and used 1 cup of semi-sweet chips and 1 cup of milk chocolate chips. Both versions of the recipe are fabulous!
Looking for More Sweets with Zucchini?
Double Chocolate Zucchini Cupcakes
Chocolate Chip Zucchini Cookies
- 1 cup (226g) butter, room temperature
- 2 cups (400g) granulated sugar
- 2 eggs, beaten
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups grated zucchini
- 2 cups semi-sweet chocolate chips
- Heat your oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment and on medium speed, cream your butter and sugar together until light and fluffy.
- With the mixer on low, add the egg. Once incorporated, add flour, baking soda, and salt into the butter mixture, gradually; mix well.
- Stir in the zucchini. (Before adding, try to squeeze out excess water, but not drain zucchini entirely.)
- Fold in and chocolate chips by hand.
- Chill dough for 1-2 hours.
- Using a small ice cream scoop or a tablespoon, drop cookies onto a cookie sheet with two inches between each cookie.
- Bake for 10 to 13 minutes, or until golden around the edges.
- Do not over-bake!
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cool completely.
- This recipe yields 4 dozen cookies.
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Oh my goodness, I’m totally in love with the NY Times Best Chocolate Chip Cookie recipe, and so I totally know you know what’s up with cookies. These are just plain amazing sounding and I cannot wait to make them, especially since zucchini is always so abundant in the summertime. Love love love this recipe!!!!
Zucchini in baked goods is just the best. I’ll take a dozen!
Ooh how fabulous! I love that these cookies actually contain one of your five a day and they look so delicious too!
PS I much prefer zucchini to courgette (what we call it in the UK) – it’s a nicer name somehow!
You have the BEST zucchini recipes! I just sent this to my dad as well.
These look pretty amazing! I love zucchini! I had some chocolate chip zucchini cookies myself earlier this week 😉
im so excited to try this recipe! i love zucchini in baked good so this sounds SO good! definitely prefer them a little undercooked mmm ooey-gooey middle! 😀
These cookies looks so good and I got zucchini the other day so going to bake them tomorrow for my little one. I am sure he’ll love this healthy treat. Can I replace chocolate chips with carob chips?
I’m excited to try these! I would probably remove “heat oven” from your number one item though. I wasn’t expecting to have to chill the dough. So now I’m debating between chilling or not chilling because I have a hot oven ready to go and a time limit because of the baby napping.
I can’t find the recipe!
My apologies! It is there now. 🙂
This looks amazing for my pregnancy sweet tooth and my abundance of zucchini! I was also wondering if you think these would freeze well?!
Hi, Elise! I work with iambaker and am happy to help with questions. To freeze the cookies, let them cool completely before storing them in an airtight, freezer-safe container. Label and date the container; they should last up to 3 months in the freezer. Have a great day!