You would never be able to tell all the vegetables in these Zucchini Chocolate Chip Cookies, because they are so delicious. The zucchini really just makes them so soft and moist.
I am not one to use the word moist, but that is really the best way to describe these cookies. I am not a dry or crunchy cookie person, so these were perfect.
Even by looking at them, you wouldn’t really be able to tell there is zucchini in them. They look delicious, and taste even better. I think I am going to start sneaking zucchini into all my cookies!
Recipe Ingredient Notes
To make Zucchini Chocolate Chip Cookies, you will need the following ingredients:
- Butter
- Sugar
- Eggs
- Flour
- Baking Soda
- Ground Cinnamon
- Salt
- Ground Nutmeg
- Ground Cloves
- Finely Shredded Zucchini
- Milk Chocolate Chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Zucchini Chocolate Chip Cookies
- Preheat oven to 375 ℉.
- In a large bowl, cream together butter and sugar.
- Add eggs, one at a time, and beat after each addition.
- Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
- Fold in zucchini and chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
Storage Suggestions and Other Tips
If you manage to not eat the whole tray of cookies immediately, these Zucchini Chocolate Chip Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Our favorite cookie mix ins:
I love these cookies as is, but they are also delicious with a little extra something, something to them. My husband loves cookies with lots of different things in them, because he is a total texture eater. Here are a few recommendations that would be delicious in these cookies, to mix in with the chocolate chips:
- Shredded coconut
- Walnuts
- Pecans
- Cinnamon chips
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Raisins
- Pretzel pieces
- Slivered almonds
How to finely shred your zucchini:
This recipe calls for finely shredded zucchini. You could easily do this by using a cheese grater, but I am all about mess free cooking and shortcuts, so I usually opt for my blender or food processor.
Cut the zucchini up into fourths, then place it into the machine. I give it a few quick pulses until the zucchini is finely shredded.
I don’t usually just let it blend continuously, because the zucchini tends to get creamy, like a smoothie mixture, and we just want it finely shredded, so the pulse button is the best option.
Enjoy More Delicious Chocolate Chip Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Cake Batter Chocolate Chip Cookies
- Chocolate Chip Mug Cookie
- Chocolate Chip Pudding Cookies
- Oatmeal Chocolate Chip Peanut Butter Cookies
Zucchini Chocolate Chip Cookies
Ingredients
- 1 cup butter, (softened)
- 2 cups sugar
- 2 eggs
- 3 ½ cups flour
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 375 ℉.
- In a large bowl, cream together butter and sugar.
- Add eggs, one at a time, and beat after each addition.
- Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
- Fold in zucchini and chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I made the zucchini Chocolate chip cookie they have to be worst cookie I made and have made a lot of cookies because my husband is a cookie monster he always said he has never met a cookie he did not like this one cookie he does not like I will never made again I measure it perfect I always do when I making cookies,bread etc. I am 82 years old I make everything from bread,cookies and all kinds of dessert these cookies are terrible
Too dry! I added an additional stick of butter and a third egg. I should have known because 4 cups of flour is WAY more than any other cookie recipe in the universe. We’ll see what happens. I picked this because I like the spice mixture. Smells great baking!
I understand that you are 82 and must have so much more experience than myself (26). I have made these cookies several times now and mine turn out AMAZING every time. I wonder what you and I do differently? Do you drain or squeeze the extra liquid out of your zucchini??