Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies with chopped walnuts and a hint of cinnamon are a delicious late-summer twist on the classic!
This recipe is sponsored by Go Bold With Butter.
Who else is in denial that August, and summer, are quickly drawing to a close? Thankfully summer produce is still going strong and I plan to make the most of it as long as I can.
Like, last week I bought way too much zucchini at the market and now I’m wondering what I can do with it all!
Do you have an excess of zucchini too? These zucchini chocolate chip cookies are the perfect solution! They’re everyone’s favorite classic buttery cookie with a garden twist— shredded zucchini in every bite. It gives these cookies a soft and chewy texture, and the addition of walnuts and a pinch of cinnamon makes them the perfect treat for the transition from summer to fall.
Even my veggie-averse kids gave these cookies two big thumbs up!
Ingredients You’ll Need
- Brown sugar
- Granulated sugar
- Grated zucchini
- Vanilla Extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Semi-sweet chocolate chips
- Chopped walnuts (optional)
How to Make Zucchini Chocolate Chip Cookies
These are standard drop cookies that use the creaming method. What is the creaming method? It’s a baking method used in cookies, cakes, quick breads and more. It begins with beating butter and sugars together until light and creamy before adding eggs and other wet ingredients, and then the dry ingredients. You can read more about the creaming method here!
Properly creaming the butter, brown sugar, and granulated sugar is the most important step for these cookies. It helps create rise, sets the structure so cookies don’t spread too much, and gives the cookie a delicious buttery flavor and texture.
So let’s get baking, shall we? Here’s how to make these zucchini chocolate chip cookies:
1. Cream butter and sugars. Beat butter with sugars on high speed for 3-5 minutes, stopping to scrape down the bowl once or twice, until mixture is pale in color, has increased volume and sticks to the sides of the bowl.
2. Add egg, vanilla and zucchini. Add one a time, mixing after each, and scraping down the bowl as needed.
3. Add dry ingredients. Add flour, baking soda, salt and ground cinnamon and mix on low speed until almost combined but a few streaks of flour remain.
4. Add mixins. Add chocolate chips and walnuts and mix until incorporated.
5. Place on sheet pan. Drop by rounded tablespoons (I like to use a #40 cookie scoop) onto a sheet pan lined with parchment paper. I fit 8 cookies to a sheet, about 4 inches apart. If desired, add more chocolate chips or walnuts on top before baking for a prettier cookie.
6. Bake. Bake at 375°F for 9-11 minutes, until cookies are just starting to turn golden around the edges and tops appear dry. Let cookies cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool compeltely.
Then, enjoy! And I’m sure you will.
My Best Cookie Tips
- Starting with butter at the right temperature is key! Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. If it’s shiny or melty at all, the butter is too warm and your cookies may spread.
- If using a stand mixer, use the paddle attachment as that’s the best tool for creaming butter and sugar.
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
- These pre-cut parchment sheets are perfect for cookie baking.
- If cookies come out slightly misshapen, use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
- Garnish with flaky sea salt for a sweet and salty combo and extra flair.
- I love these cookies best the day they are baked. Store cookie dough in the fridge for a week or more and bake as needed. Cookie dough also freezes really well.
More Delicious Zucchini Baking Recipes
- Chocolate Zucchini Bread
- Zucchini Caramel Layer Cake
- Zucchini Banana Walnut Bread
- Spiced Zucchini Pear Cake
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Zucchini Chocolate Chip Cookies
- 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.
Disclosure: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website. You can also find them on facebook, instagram, and pinterest.