Soft Chewy Chocolate Chip Zucchini Cookies
These soft and chewy chocolate chip zucchini cookies are an easy homemade treat with a perfect balance of moistness and sweetness, featuring shredded zucchini for added moisture and subtle veggie goodness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (about 120g) shredded zucchini, squeezed dry
- 1 cup (170g) chocolate chips (semisweet or milk)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shred the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as possible.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the large egg and vanilla extract until combined.
- Stir in the shredded zucchini gently, keeping the mixture moist but not overly wet.
- Gradually mix the flour mixture into the wet ingredients until just combined. Avoid over-mixing.
- Fold in the chocolate chips evenly throughout the dough.
- Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheets, making approximately 24 cookies.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze out excess moisture from zucchini to prevent soggy cookies. Use room temperature butter and egg for better texture. Avoid over-mixing the dough. If batter is too wet, add a tablespoon or two of flour. Chill dough for 15 minutes if cookies spread too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: chocolate chip cookies, zucchini cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies, healthy cookies, vegetable cookies