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The Best Soft-Baked Chocolate Chip Zucchini Cookies

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These incredibly soft-baked chocolate chip zucchini cookies are the perfect way to use up garden zucchini. The zucchini adds moisture without making the cookies soggy, resulting in a bakery-style chewiness that lasts for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 1/2 cups (270g) semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Shred the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
  4. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and whisk vigorously until the mixture is pale and slightly thickened, about 30 seconds.
  5. Pour the wet mixture into the dry mixture. Stir with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  6. Fold in the squeezed-dry zucchini and chocolate chips until evenly distributed. The dough will be slightly sticky but should hold together.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  8. Use a 1.5-tablespoon cookie scoop to portion the dough. Place each scoop 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time in the preheated oven for 10 to 12 minutes. The cookies are done when the edges are lightly golden and the centers look slightly underdone and puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

The zucchini squeeze is non-negotiable—squeeze until no more water drips out. Room temperature ingredients matter. Don’t overmix the dough. Chilling the dough for at least 30 minutes produces thicker, softer cookies. Bake one sheet at a time for even results. Use a cookie scoop for uniform size.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, soft-baked cookies, garden zucchini, easy cookie recipe, vegetable dessert

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