Zucchini Chocolate Chip Cookies are a soft, delicious, and healthy dessert! This zucchini chocolate chip cookie recipe is a perfect way to sneak in some veggies into your treats.
If you have a bunch of zucchini to use up from your garden, then these healthy zucchini chocolate chip cookies are for you. These chocolate chip cookies with zucchini are loaded with amazing flavor, the texture is incredible and everyone always enjoys them greatly.
Amazing Chocolate Chip and Zucchini Cookies
Zucchini cookies are so amazing and tasty! My kids absolutely love Zucchini Bread, so I decided to see what I could do with some cookies and the results are even better than I had hoped! These cookies are thick and soft and did not last very long in our house. I usually use unpeeled zucchini in bread and other recipes, but if you do peel it, the zucchini is much easier to hide. In this particular batch, I actually used about half peeled and half unpeeled zucchini. So if you have children who won’t eat anything green, go ahead and peel all of your zucchini and they will never even know there is any in there.
WHY WE THINK YOU WILL LOVE THIS ZUCCHINI COOKIE RECIPE!
If you were not already convinced to give this delightful treat a try, here are a few more reason to convince you!
- Simple ingredients. What I love about this recipe is that all the ingredients are most likely already in your kitchen. It makes it so simple to whip up a batch on a whim and enjoy!
- So unique. This recipe is not one you see everyday, but it is OH So delicious! The zucchini with the sweet chocolate chips make a lovely combination.
- Healthy zucchini! I enjoy a good cookie recipe that I do not have to feel guilty about eating. This recipe combines the traditional chocolate chip cookie with a healthy twist, what’s not to love?
ZUCCHINI CHOCOLATE CHIP COOKIES
Sugar: To help sweeten this cookie up nicely, use 2 1/2 cups of sugar.
Butter: Add in 1 cup of butter, softened, to create a wonderfully rich treat.
Eggs: You will need 3 eggs to help bind the cookie dough together and make the cookie texture amazing.
Vanilla extract: Adding in 3 tablespoons of vanilla extract will enhance all the flavors in the cookies.
Flour: For the base of this cookie dough, you need 5 cups of flour, divided.
Cinnamon: Use 3 teaspoons of cinnamon for a nice warm spice to these cookies.
Baking powder: To help the cookies rise as they bake, add 1/2 teaspoon of baking powder.
Salt: You need to add 1 teaspoon of salt to balance out all the great flavors in this recipe.
Baking soda: Add in 1 teaspoon of baking soda to the cookie dough.
Zucchini: For the healthy addition to these cookies, use 2 cups of grated, raw zucchini (peeled or unpeeled depending on preference).
Chocolate chips: You need 1 12-ounce package of chocolate chips to ensure each bite has a sweet chocolatey taste.
How to make Chocolate Chip Zucchini Cookies
Prep
Start by peeling the zucchini and grating it, depending on the size of the zucchini you may need 1-2 to get the full 2 cups needed for this recipe.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, a silicon mat or spray with non-stick cooking spray.
Cookie dough
In a large mixing bowl, combine and beat together the sugar and softened butter until creamy. Then add in the eggs and vanilla extract, mix well until combined.
Then, add in 4 cups of flour, cinnamon, baking powder, baking soda and salt. Stir well.
Next, pour in the grated zucchini and the 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 need to add additional 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.
Proceed to use a cookie scoop to drop cookies onto the prepared cookie sheet. Bake in the preheated oven for about 12 minutes, or until the tops start turning a light golden brown.
Let the cookies cool for about 10 minutes, then serve and enjoy!
ZUCCHINI CHOCOLATE CHIP COOKIES
Ingredients
- 2 ½ cups sugar
- 1 cup butter softened
- 3 eggs
- 3 tbsp vanilla extract
- 5 cups flour divided
- 3 tsp cinnamon
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups grated raw zucchini (peeled or unpeeled depending on preference)
- 1 12-ounce package chocolate chips
Instructions
- Prep: Start by peeling the zucchini and grating it, depending on the size of the zucchini you may need 1-2 to get the full 2 cups needed for this recipe. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, a silicon mat or spray with non-stick cooking spray.
- Cookie dough: In a large mixing bowl, combine and beat together the sugar and softened butter until creamy. Then add in the eggs and vanilla extract, mix well until combined. Then, add in 4 cups of flour, cinnamon, baking powder, baking soda and salt. Stir well. Next, pour in the grated zucchini and the 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 need to add additional 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.
- Proceed to use a cookie scoop to drop cookies onto the prepared cookie sheet. Bake in the preheated oven for about 12 minutes, or until the tops start turning a light golden brown. Let the cookies cool for about 10 minutes, then serve and enjoy!
Notes
Nutrition
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
HOW LONG ARE ZUCCHINI CHOCOLATE COOKIES GOOD FOR?
These cookies can last up to 1 week if kept stored in an air-tight container at room temperature. If desired, you can freeze them for up to 3 months. I recommend using a piece of parchment paper between the layers to prevent the cookies from sticking to one another.
If you enjoyed this recipe, you might want to try the following!
- Best Ever Zucchini Bread
- Lemon Zucchini Muffins
- Raspberry Chocolate Chip Cookies
- Chocolate Chip Banana Bars
- Banana Chocolate Chip Cookies
- Easy Stuffed Zucchini
- Easy Zucchini Cake
- Zucchini Banana Bread
- Grilled Lemon Curry Zucchini
- Pudding Zucchini Bread
Have lots of zucchini? Check out our awesome collection of zucchini recipes here!
Zucchini Chocolate Chip Cookies are a tender, delightful, and healthy dessert! This zucchini chocolate chip cookie recipe is a great way to sneak in some veggies into your treats.
Leslie says
In all modesty, I am a well above average cook…have catered and love to entertain. My days of 14 for dinner most nights is over, so I don’t bake…my second love next to working with chocolate in all its forms…. unless for special occasions. These zucchini cookies intrigued me for some reason. I made them tonight. What can I say….light, airy, delicious. I did use vietnamese cinnamon from K.A.F. and a portion of my sugar was vanilla infused, so I got an extra kick from those, as well. I wrung out the grated zucchini in a towel, thus needing no extra flour. Would I serve these to company….absolutely.
Jessica says
Thank you so much for your kind words Leslie! Glad you enjoyed the recipe!!
Kristy says
Do you know how many calories one cookie has? They are fantastic so I’m sure they are loaded! 🙂
Nellie says
Haven’t you heard that if a cookie has veggies in it, there are no calories?!? I’m not sure what the calorie count is, it probably isn’t great, but I always tell myself that eating one of these cookies is healthier than pretty much any other kind of cookie because of the zucchini in it!
Melayne borys says
Loved these; Very cake like. Froze well and still moist when took out to enjoy after. I even added cocoa to make them double chocolate!!
Jessica says
Great idea!!