Zucchini Chocolate Chip Cookies
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Zucchini chocolate chip cookies are an unexpected way to use the season’s bounty! The whole family will love these lunchbox treats.
As summer winds down, those of us with home gardens are still collecting the rewards of our efforts.
This was the first year I successfully grew zucchini, and like every other zucchini grower learns, you very quickly end up with a lot of zucchini.
We’ve been enjoying it in various ways all summer, from zucchini pancakes to zucchini hummus, as well as multiple batches of these zucchini chocolate chip cookies.
I first made these cookies years ago after reading Animal, Vegetable, Miracle by Barbara Kingsolver.
This book chronicles her family’s experience eating local, in-season food for an entire year, and includes recipes for each season.
I’ve tweaked the recipe a few times over the years, and these are the result!
Just like in zucchini bread, the zucchini is tasteless in these cookies and serves to add moisture, making the cookies soft and tender. If you enjoy cookies that are a little more cake-like, these are for you.
What kind of chocolate chips should I use?
Whenever I make cookies I use whatever kind of chips I already have on hand.
For these zucchini cookies, semisweet chips are the perfect addition, but milk chocolate or even dark chocolate chips are also excellent.
If you love a bigger hit of chocolate, go with chocolate chunks, which stay a little bit melty even after the cookies cool.
White chocolate fans can also use white chocolate chips.
Whatever your favorite flavor of chocolate is, these cookies will be a hit.
Anything you’d normally add to chocolate chip cookies can be added to these!
Rolled oats are always a great option for a hearty cookie, and chopped walnuts would also be an excellent addition.
If you’re adding white chocolate, you could also add dried cranberries for the classic pairing.
Cookies nearly always freeze well and these are no exception.
You can freeze the unbaked dough or the baked cookies!
To freeze the dough, scoop it into balls and place on a baking sheet lined with parchment paper or Silpat.
Place the baking sheet in the freezer and freeze for about 2 hours, until completely frozen.
Then, remove the dough balls and store them in an airtight container or freezer bag until ready to bake.
To bake from frozen, there’s no need to thaw the dough — simply add a few minutes to baking time.
If you want to freeze the baked cookies, let them cool completely, then freeze on a baking sheet similar to unbaked dough. Once frozen, store in an airtight container.
Freezer paper or parchment between layers of cookies will prevent them from sticking together.
Enjoy these cookies warm from the oven with a big glass of milk!
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Zucchini Chocolate Chip Cookies
- 12 tablespoons ¾ cup butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded zucchini, squeezed to drain excess moisture
- 1 ¾ cups all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips or chunks
- Preheat oven to 375°F and line baking sheets with parchment.
- In a large bowl, cream together butter and sugars until fluffy. Beat in egg, vanilla, and zucchini until blended.
- In another bowl, mix together flours, baking soda, and salt. Stir into sugar mixture until well incorporated, then mix in chocolate chips.
- Scoop onto prepared baking sheets and bake for 10-12 minutes, or until golden on the bottom. Let cool a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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