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Cake-like zucchini cookies are studded with chocolate chips and spiced with cinnamon for a delightful bite for breakfast or dessert!
Zucchini cookies are a delightful spin on our favorite Zucchini Bread. Zucchini Muffins are another favorite variation that we love.
Soft + Chewy Cookies
We love quick bread and Zucchini Bread is a favorite! While it may be filled with veggies, it’s actually sweet and moist. It’s especially tasty when it’s filled with chocolate chips.
It’s only natural that we make a cookie version of this delectable recipe. And boy are these zucchini cookies tasty! The chocolate makes them even more decadent.
These cookies are quick and easy and worth a try. Your family will thank you!
So Simple!
This zucchini cookie recipe is filled with zucchini and plenty of chocolate. They are easy and so tasty!
DRY INGREDIENTS. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.
WET INGREDIENTS. In another medium bowl, beat sugars and butter together until smooth. Add egg and beat until smooth. Fold in zucchini and chocolate chips.
CHILL. Slowly add dry ingredients to wet ingredients and mix until incorporated. Chill for 1 hour.
BAKE. Preheat oven to 350°F. Scoop dough with a medium cookie scoop and place onto a lightly greased cookie sheet. Bake for 9-12 minutes.
Remove from oven and let cool on cookie sheets for 5 minutes before transferring to a wire rack.
How to Prepare the Zucchini
The skin of the zucchini is very thin and does not need to be peeled before you shred it. However, you can if you wish.
Use a food processor or the fine side of a box grater to shred the zucchini. Then you must wring out the excess liquid otherwise the cookies will be too wet.
Once you have finely shredded the zucchini you can wring the zucchini out 3 different ways.
- Use a kitchen towel (muslin or flour sack) or a sturdy paper towel. Place the zucchini in a row in the center and roll up the towel. Wring the zucchini over a bowl.
- Place the zucchini in a nut milk bag and wring it over a bowl.
- Add the zucchini to a potato ricer and press. The excess liquid will squeeze right out.
Variations
Change up these chocolate chip cookies with zucchini by adding nuts or raisins! Use these simple ideas.
Chips. The chocolate chips used can be dark morsels, milk chocolate, or semi-sweet chocolate chips. You can also use white chocolate chips or butterscotch chips.
Raisins. You can even replace the chocolate chips with raisins.
Nuts. Another delicious addition is to stir in some chopped pecans or walnuts to the batter.
Storing Info
Make ahead of time. Zucchini chocolate chip cookies can be made 1-2 days ahead of time. Cover the bowl and store the dough in the refrigerator.
Store baked cookies. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to wire cooling racks. Baked cookies can keep at room temperature for 3-4 days.
If the environment is humid the cookies can form a sticky top much like cupcakes do. You can place a paper towel in the container to help absorb extra moisture.
Freeze baked cookies. Place the cooled cookies into a freezer-safe container, separating layers with parchment or wax paper. They will keep in the freezer for 3-4 months.
Recipe FAQ
Since most people already have kitchen towels or sturdy paper towels you can use those. Place the shredded zucchini in the center, roll the towel, and squeeze. You can also use a nut milk bag or potato ricer to remove the excess liquid.
You can make the dough and keep it covered in the fridge for 1-2 days before baking them. Baked cookies also freeze really well. Cool and store them together, separating layers with parchment paper, in the freezer for 3-4 months.
For More Zucchini Recipes, Try:
- Zucchini Bread
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Muffins
- Chocolate Zucchini Cake
- Lemon Zucchini Bread
Zucchini Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1/2 cup white sugar
- ½ cup brown sugar
- ½ cup butter, softened
- 1 large egg
- 1 cup grated zucchini, wrung out
- 1 cup chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.
- In another medium bowl, beat sugars and butter together until smooth. Add egg and beat until smooth. Fold in zucchini and chocolate chips.
- Slowly add dry ingredients to wet ingredients and mix until incorporated. Chill for 1 hour.
- Preheat oven to 350°F.
- Scoop dough with a medium cookie scoop and place onto a lightly greased cookie sheet. Bake for 9-12 minutes.
- Remove from oven and let cool on cookie sheets for 5 minutes before transferring to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
