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Zucchini Chocolate Chip Cookies

Zucchini chocolate chip cookies that stay soft and pillowy, with golden edges and melted chocolate-chip pools. This easy summer cookie recipe folds dry ingredients and chocolate into a buttery batter with very-dry grated zucchini for a hidden-veggie, moist texture.
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Prep Time 15 minutes
Cook Time 12 minutes
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
wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 lb unsalted butter, softened
  • 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
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the dough
  1. Beat unsalted butter and both sugars until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, beating well after each, then add vanilla extract.
  3. Stir in grated, squeezed very dry zucchini.
  4. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips.
Bake and cool
  1. Drop heaping tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes, until the edges are set and the tops look just done; they will firm as they cool.
  3. Let cookies cool on the baking sheets for about 5 minutes before moving or serving, so the chocolate pools set slightly.

Notes

Pro tip: squeeze the grated zucchini very dry so the cookies bake up soft (not wet) and hold their shape with melted chocolate pools. Store airtight at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months—thaw at room temperature. For a lower-sugar swap, reduce granulated sugar to 3/4 cup and keep the brown sugar the same, then expect a slightly less chewy center.