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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies with soft, pillowy centers and golden edges, plus melted chocolate chip pools on top. Easy summer cookies use grated zucchini squeezed very dry for moist texture without sogginess.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest: cooling 5 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Sugar and butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 lb unsalted butter, softened
Wet ingredients
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed very dry
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and even browning.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Cream the butter and sugars
  1. Beat the unsalted butter and both sugars until light and fluffy, about 3 minutes, scraping the bowl as needed.
  2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Mix zucchini and fold in chips
  1. Stir in the grated squeezed zucchini until the batter looks evenly speckled.
  2. Fold in the dry ingredients until just combined, then fold in the semi-sweet chocolate chips.
Portion and bake
  1. Drop the dough by heaping tablespoons onto the baking sheets, keeping about 2 inches between cookies.
  2. Bake for 10–12 minutes at 375°F until the edges are set and the tops look just done; they will firm as they cool.
Cool slightly
  1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack so they stay soft and slightly puffed with melted chocolate pools.

Notes

Pro tip: squeeze the zucchini very dry so the dough stays thick and the cookies bake up soft rather than cakey. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months for best texture. For a dairy-free swap, use a 1:1 dairy-free butter substitute in the same softened state.