🍪 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

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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

Expert Recipe Tips:

- Don’t peel your zucchini – The skin is tender and adds both color and nutrients. Grate it with the peel on for best results.

- Measure zucchini after draining – If using frozen zucchini, thaw and squeeze out excess moisture through a sieve or cheesecloth, then measure. Too much liquid can make the cookies soggy.

- Grate finely for even texture – A finer grate ensures the zucchini blends into the dough seamlessly, giving you a smooth, cake-like cookie without noticeable veggie chunks.

- Use room-temperature ingredients – Bringing your butter and eggs to room temp helps the dough come together smoothly and evenly.

- Don’t overmix – Once the dry and wet ingredients are combined, stir just until no streaks of flour remain. Overmixing can make the cookies dense and tough.

- Line your baking sheet – Skip greasing (as it can cause spreading) and instead use parchment paper for easy release and even baking.

- Bake one tray at a time – If you can, bake cookies on the center rack, one sheet at a time. This helps them brown evenly and prevents underbaked centers. However, if you have a convection oven, more than one sheet can be baked at a time.

- Check early – Every oven is different, so start checking the bottoms of the cookies at 9 minutes. They’re done when lightly golden underneath but still soft on top.

- Chocolate chip variations – Try half milk and half semi-sweet chocolate chips for a balanced flavor. White chocolate chips or butterscotch chips also pair beautifully with zucchini and cinnamon.

- Freeze the dough – Scoop portions of dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

Storage:

Store in an airtight container for up to 5 days (in the fridge).

Freezing: The bonus is that these zucchini cookies can be frozen (in an airtight container) or Ziplock freezer bag for up to 3 months too - I do it all the time. Full confession: these cookies also taste really great straight out of the freezer too (haha)!

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