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+ servings

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies with chopped walnuts and a hint of cinnamon are a great late summer twist on the classic!
zucchini chocolate chip cookies on a plate
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4.91 from 20 votes


  • ¾ cup salted butter (1½ sticks, 170 grams), softened to room temperature
  • ½ cup granulated sugar (100 grams)
  • 1 cup packed light or dark brown sugar (213 grams)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini , see Notes (130 grams, about ½ medium zucchini)
  • 2 ½ cup all-purpose flour (330 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅛-¼ teaspoon ground ci
  • 1 cup semi-sweet chocolate chips (170 grams)
  • ½ cup chopped walnuts , optional (56 grams)


  • Preheat oven to 375°F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down then bowl once or twice.
  • Add the egg, vanilla, and zucchini, beating after each and scraping down the bowl at least once.
  • Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
  • Portion equally (I use a #40 1½ Tbsp scoop) and roll into rounds. Space evenly about 4 inches apart on prepared sheet pan.
  • Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
  • Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For best results, squeeze excess water from zucchini with a paper towel or tea towel before adding to cookie dough.
  • Cookie dough can be stored in the fridge for at least a week, so bake cookies fresh when you want them!
  • Cookie dough can also be stored in the freezer.


Calories: 170kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 160mg, Potassium: 78mg, Fiber: 1g, Sugar: 13g, Vitamin A: 161IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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