Zucchini Chocolate Chip Cookies are so soft and yummy, plus this is a delicious way to sneak in some veggies and use up all the zucchini from your garden! 
Print Recipe
5 from 1 vote

ZUCCHINI CHOCOLATE CHIP COOKIES

Zucchini Chocolate Chip Cookies are so soft and yummy, plus this is a delicious way to sneak in some veggies and use up all the zucchini from your garden! 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 48 -60 cookies
Author: Butter With a Side of Bread

Ingredients

  • 2 1/2 cups sugar
  • 1 cup butter softened
  • 3 eggs
  • 3 Tbsp. vanilla
  • 5 cups flour divided
  • 3 tsp. cinnamon
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups grated raw zucchini (peeled or unpeeled depending on preference)
  • 1 pkg. chocolate chips 

Instructions

  • Beat together the sugar and butter until creamy. Add the eggs and vanilla and mix until well combined.
  • Add 4 cups flour, cinnamon, baking powder, salt and baking soda and mix well. Add the zucchini and chocolate chips and stir until well combined. (At this point, you may want to add more flour, depending on how wet your zucchini is. I usually add about 1-1 1/2 cups of flour. In the batch pictured below, I added 1 1/2 cups for a total of 5 1/2 cups flour. The cookies end up being thick and cake-like and we love them this way, but if you want a thinner, chewier cookie, don't add quite as much flour. Either way, the dough will be stickier than most regular chocolate chip cookie recipes.)
  • Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake at 350 for about 12 minutes, or until the tops start turning a light golden brown.