🍪 Chocolate Chip Zucchini Drop Cookie Recipe

Plate of zucchini chocolate chip cookies in background with one broken apart cookie in front

5 from 1 vote

🍪 Chocolate Chip Zucchini Drop Cookie Recipe

These easy Chocolate Chip Zucchini Drop Cookies are a great way to use shredded zucchini! The hint of cinnamon, brown sugar, milk chocolate and zucchini are a perfect blend, creating the ultimate soft and healthy zucchini cookie.

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword chocolate chip cookies, cookies, zucchini

Special Diet Vegetarian

Prep Time 10

Cook Time 15

cooling time 5

Total Time 30

Servings cookies

Calories 141kcal

Author Terri Gilson

Equipment

Ingredients

1 cup butter
2 cups brown sugar
2 eggs
2 cups grated zucchini *Do not peel zucchini - grate it with the skin on
2 teaspoon vanilla extract
2 cups all purpose flour
2 cups whole wheat flour
1 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
2 cups milk chocolate chips * can substitute semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 370 degrees F/185 degrees C. Do NOT grease the cookie sheets.
In medium bowl, blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
Cream butter and brown sugar in a large mixing bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
Add the grated zucchini/egg mixture to the sugar/shortening.
Add the wet ingredients to the dry ingredients and mix well.
Then fold in the chocolate chips.
Drop a level tablespoon of cookie dough onto UNGREASED cookie sheet (or line with parchment paper) for each cookie. Bake 10-12 minutes until lightly browned on the bottom.
Let sit 5 minutes, then remove to wire rack and cool.

Notes

*See post content for important recipe information and tips!

Nutrition