Zucchini Chocolate Chip Cookies – Easy & Delicious Treat
Soft, thick zucchini chocolate chip cookies with tender centers, golden edges, and plenty of melty chocolate chips.
Equipment
- 2 baking sheets lined with parchment paper
- 1 box grater for shredding zucchini
- 1 medium mixing bowl for dry ingredients
- 1 Large mixing bowl for dough
- 1 hand mixer or stand mixer
- 1 cookie scoop about 1 1/2 tablespoons
- 1 wire rack for cooling
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini finely shredded and lightly squeezed dry
Mix-Ins
- 1 1/4 cups semi-sweet chocolate chips plus extra for topping if desired
Instructions
Prepare the Oven and Ingredients
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Finely shred the zucchini and gently squeeze out some excess moisture using a clean kitchen towel or paper towels. The zucchini should be moist but not dripping wet.
Make the Dough
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add the egg and vanilla extract and mix until smooth.
- Stir in the shredded zucchini until evenly distributed.
- Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
- Fold in the chocolate chips, reserving a few for topping if desired.
Bake the Cookies
- Scoop the dough into rounded 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Lightly squeeze the shredded zucchini so the dough is not too wet. Do not overmix the dough. Press a few extra chocolate chips on top before baking for a bakery-style look. Store cooled cookies in an airtight container.