If you’ve got extra zucchini from your garden or just love baking, I have something special for you. Today, I’m sharing two fantastic recipes for zucchini cookies that are super easy to make. These recipes are great for using up summer squash and making a sweet treat everyone will enjoy.
I find baking with zucchini is a wonderful way to add moisture to desserts without changing the taste much. You are going to love how these cookies turn out – soft, flavorful, and packed with chocolatey goodness. Let’s get baking!
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Moist Chocolate Zucchini Cookies Recipe
These chocolate zucchini cookies are a delightful treat, combining rich cocoa with fresh zucchini for an extra soft texture. The chocolate flavor is truly present in every bite, making them a favorite for anyone who loves deep, sweet desserts.
Key Ingredients & Tips for Chocolate Zucchini Cookies
- Shredded Zucchini: Make sure to gently squeeze out extra water from your shredded zucchini before adding it to the batter. This helps keep your cookies from becoming too wet and ensures a perfect, moist crumb.
- Cocoa Powder Quality: Using a good quality unsweetened cocoa powder makes a big difference in the depth of chocolate flavor. Dark cocoa can also be used for a richer, darker cookie.
- Don’t Overmix: Mix your batter just until everything is combined. Overmixing can make the cookies tough, and we want them to stay wonderfully soft and tender.
What You Need for Chocolate Zucchini Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini (water squeezed out)
- 1/2 cup chocolate chips (optional, for extra chocolate)
⏱️ Time: 25 minutes🍽️ Yields: 2 dozen cookies
How to Make Chocolate Zucchini Cookies
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2: Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the squeezed zucchini and chocolate chips (if using). Drop rounded spoonfuls of dough onto your prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. Let cool on the baking sheet for a few minutes before moving to a wire rack.
📝 Final Note
These cookies are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They stay wonderfully moist!
Moist Zucchini Chocolate Chip Cookies Recipe
These zucchini chocolate chip cookies are a classic favorite, offering a soft texture and plenty of sweet chocolate chips. The zucchini works its magic to keep them incredibly moist, making them a perfect snack or dessert.
Key Ingredients & Tips for Zucchini Chocolate Chip Cookies
- Grate Finely: For the best texture, grate your zucchini finely. This helps it blend seamlessly into the cookie dough, so no one will even notice it’s there, except for the amazing moisture it adds.
- Chocolate Chip Choice: You can use any type of chocolate chips you like – semi-sweet, milk chocolate, or even dark chocolate chips. A mix can add extra interest.
- Cooling Time: Allow the cookies to cool completely on a wire rack. This helps them firm up and achieve the perfect soft-chewy consistency.
What You Need for Zucchini Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini (water squeezed out)
- 1 cup semi-sweet chocolate chips
⏱️ Time: 25 minutes🍽️ Yields: 2.5 dozen cookies
How to Make Zucchini Chocolate Chip Cookies
Step 1: Cream and Combine Dry
Preheat your oven to 375°F (190°C) and prepare your baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Stir in the egg and vanilla extract until everything is smooth and well blended. In a separate medium bowl, whisk together the flour, baking soda, and salt.
Step 2: Fold and Bake
Slowly add the dry ingredients to the wet ingredients, mixing only until just combined. Fold in the squeezed shredded zucchini and then the chocolate chips until evenly distributed. Drop spoonfuls of dough onto your prepared baking sheets, leaving a little space between each cookie. Bake for 9-11 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
📝 Final Note
For a little extra touch, sprinkle a tiny bit of sea salt on top of the cookies right after they come out of the oven. It really brings out the chocolate flavor!