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Chewy Chocolate Chip Zucchini Cookies

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These chewy chocolate chip zucchini cookies combine moist, tender texture with subtle garden freshness, making them a comforting and delicious treat perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 to 1½ cups finely grated zucchini, drained
  • 1½ cups (270g) semisweet chocolate chips
  • Optional add-ins: chopped walnuts, pecans, or white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Drain the grated zucchini by placing it in a clean kitchen towel or paper towels and squeezing out excess moisture.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time, scraping down the sides as needed, then mix in the vanilla extract until smooth and glossy.
  6. Gradually add the flour mixture to the wet ingredients in batches, mixing on low speed just until combined. Avoid overmixing.
  7. Gently fold in the drained zucchini and chocolate chips using a spatula until evenly distributed.
  8. Drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets using a cookie scoop or tablespoon.
  9. Bake for 10-12 minutes, until edges are golden but centers still look soft. Cookies will firm up as they cool.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Drain zucchini thoroughly to avoid soggy cookies. Use room temperature eggs and butter for best texture. Avoid overmixing after adding flour to keep cookies tender. Remove cookies from oven when edges are golden but centers still soft for extra chewiness. Dough can be refrigerated for up to 24 hours or frozen for later baking.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, chewy cookies, homemade cookies, easy dessert, moist cookies, vegetable dessert

Find it online: https://evabakery.com/chewy-chocolate-chip-zucchini-cookies-easy-moist-homemade-recipe/