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–+ servings
Homemade zucchini cookies with chocolate chips on a white kitchen table, photographed from above with a natural homemade feel.

Zucchini Chocolate Chip Cookies

Soft and moist zucchini cookies with chocolate chips, perfect for using up fresh zucchini.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 24 cookies
Calories: 120kcal
Cost: $6 – $8

Equipment

  • 1 Box grater or food processor For shredding zucchini
  • 1 Kitchen towel / cheesecloth To squeeze moisture
  • 2 Large mixing bowls Wet & dry ingredients
  • 1 Electric mixer or spoon Mixing batter
  • 1 set Measuring cups/spoons Standard
  • 2 Baking sheets With parchment paper
  • 1 Cookie scoop / tablespoon For portioning dough
  • 1 Wire cooling rack For cooling cookies

Ingredients

  • 2 cups All-purpose flour leveled
  • 1.5 cups Grated zucchini excess moisture squeezed
  • 1 cup Sugar granulated
  • 0.5 cup Brown sugar packed
  • 0.5 cup Butter softened
  • 2 large Eggs room temp
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 1 teaspoon Cinnamon ground
  • 0.5 teaspoon Salt
  • 1.5 cups Chocolate chips semi-sweet

Instructions

  • Grate zucchini.
  • Cream butter & sugars.
  • Add eggs & vanilla.
  • Fold in zucchini.
  • Whisk dry ingredients.
  • Mix dry & wet.
  • Add chocolate chips.
  • Rest dough 10 minutes.
  • Scoop onto sheet.
  • 12–15 minutes at 350°F (175°C).
  • On wire rack.

Notes

For best texture, squeeze out zucchini moisture before adding. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving: 30g | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.6mg