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Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies
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Zucchini Chocolate Chip Cookies combine the moist, tender texture of shredded fresh zucchini with gooey chocolate chips for a wholesome, delicious snack or dessert. These soft cookies are easy to make, featuring simple pantry staples and subtle warm spices, making them a perfect treat loved by all ages. Customize with nuts, seeds, or different chips to create your ideal flavor profile.

Ingredients

Scale

Wet Ingredients

  • 1 cup fresh zucchini, finely shredded and excess moisture removed
  • 1/2 cup (115g) unsalted butter, softened (or 1/2 cup vegetable oil for dairy-free)
  • 1 large egg (or flax egg for vegan alternative)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/4 cups (160g) all-purpose flour (or 1:1 gluten-free baking blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Sugars

  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) packed brown sugar

Mix-ins

  • 3/4 cup (135g) chocolate chips
  • Optional: 1/2 cup chopped nuts or raisins (or seeds like sunflower or pumpkin for nut-free)

Instructions

  1. Prepare the Zucchini: Wash and finely shred the zucchini, then gently squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt, ensuring a well combined dry mix for balanced cookies.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, which helps create a tender cookie crumb.
  4. Combine Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture, beating until smooth and fully incorporated for an even texture.
  5. Incorporate Zucchini and Dry Mix: Fold the shredded zucchini into the wet mixture, then gently fold in the dry ingredients just until combined to avoid overmixing and tough cookies.
  6. Add Chocolate Chips: Evenly fold in the chocolate chips (and optional nuts or raisins if using) so each cookie will have melty chocolate pockets and added texture.
  7. Bake: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers look set but soft. Let cool on the sheet before transferring to a wire rack.

Notes

  • Grate zucchini finely for uniform texture.
  • Do not over-squeeze zucchini; retain some moisture for softness.
  • Chill dough for 20–30 minutes before baking to improve shape and flavor.
  • Use room temperature butter and eggs for smooth blending and no lumps.
  • Check cookies early for doneness as they can go from soft to overbaked quickly; look for golden edges.
  • Freeze baked cookies in a single layer then transfer to freezer bags for storage up to 3 months.
  • Reheat cookies briefly in microwave or oven to restore gooey texture.

Nutrition

Keywords: zucchini cookie, chocolate chip cookie, healthy cookies, zucchini dessert, vegetable snack, gluten-free cookie, vegan adaptation

Find it online: https://jamescookes.com/zucchini-chocolate-chip-cookies/