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Even the pickiest of eaters give these Zucchini Chocolate Chip Cookies a big thumbs up!
For the last few weeks, my husband Jack has been working on developing this Zucchini Chocolate Chip Cookie recipe – with the goal of achieving a cookie with a similar, chewy texture as a regular chocolate chip cookie.
But the challenge came from the fact that by adding shredded zucchini to the batter – it often results in a softer, more cake-like cookie. That’s not necessarily a bad thing – it’s just not what we were after.
Finally – success! This Zucchini Chocolate Chip Cookie recipe is just like everyone’s favorite chocolate chip cookie recipe – except it has some healthy, shredded zucchini in the batter. (Which is great for us parents with a picky eater in the house!)
How do you make chewy Zucchini Chocolate Chip Cookies?
The key to making this recipe work – and achieving that perfectly chewy cookie – is to squeeze out as much of the liquid as possible from the shredded zucchini, before you add it to the cookie batter.
If you skip this step, the zucchini will give up its juices while the cookie bakes – and you’ll end up with a very soft cookie. We share our technique for squeezing out the liquid in the recipe below.
Once you’d drained and squeezed your zucchini – this really is a basic chocolate chip cookie recipe that doesn’t require any special ingredients.
These Zucchini Chocolate Chip Cookies are delicious – and even the pickiest of eaters loved this cookie recipe!
1 cup butter, softened (2 sticks)
1 cup granulated sugar
1 cup brown sugar, packed
3 whole large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
2 ½ cups shredded zucchini (*see note below)
1 cup chopped walnuts
2 ½ cups chocolate chips, divided
Preheat oven to 375 degrees F. and place rack in top third of your oven.
Prepare cookie sheets with parchment paper. You will bake nine cookies per sheet and bake one pan at a time in six batches. I used two pans and just kept reusing with fresh parchment.
In the bowl of a stand mixer with the paddle attachment, beat butter for one minute on medium until pale in color.
Add both sugars and beat on medium for two minutes until creamy. Scrape the bowl and beat once to combine.
With mixer running on low, add eggs one at a time until incorporated.
Add vanilla and mix. Scrape bowl and mix again.
In a large separate bowl, sift flour, baking soda and baking powder.
With mixer running on low, slowly add the flour mixture. Add the salt then mix again.
Start with 2 ½ cups of shredded zucchini using large holes of a box grater. Place in a clean dish towel and twist and squeeze over the sink as hard as you can, squeezing out as much liquid as possible. Dump it out onto paper towels and pat dry. You should have two cups after squeezing.
Remove the bowl with the batter and fold in the nuts, 2 cups of the chocolate chips and zucchini.
Use a one-ounce scoop and scoop out nine per pan, six pans. I laid out six sheets of parchment on my counter and scooped out 54 balls to get the count right. Then I just slid the parchment and cookie balls onto each pan to bake. Do not press cookie balls.
Take the remaining ½ cup of chocolate chips and place three chocolate chips into the top of each ball.
Bake one pan at a time in the top third of the oven for 10-12 minutes until slightly golden, but still pale in color. Err on the side of under baking. Rotate pan half way through. Note: I baked mine for 11 minutes but ovens vary, so check at the 10-minute mark.
Slide off the pan to a rack to cool and cool to room temperature.
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*No need to peel the zucchini, unless you want to avoid seeing green flecks in the batter.