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! They’re soft and chewy and full of delicious flavor.
Who else is in denial that September is here and summer is almost over? 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!
Table of Contents
- Ingredients you'll need
- How to make zucchini chocolate chip cookies
- My best cookie tips
- More zucchini recipes
- Get the recipe
Ingredients you’ll need
How to make zucchini chocolate chip cookies
- Shred zucchini and squeeze out extra liquid. Use a box grater to shred the zucchini, then transfer to a large paper towel or tea towel and squeeze out as much liquid as possible. Too much liquid from the zucchini will make the cookies misshapen and soggy.
- 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.
- Add egg, vanilla and zucchini. Add one a time, mixing after each, and scraping down the bowl as needed.
- 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.
- Add mix-ins. Add chocolate chips and walnuts and mix until incorporated.
- 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.
- 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 completely.
- Enjoy! And I’m sure you will.
baking tip:The importance of creaming butter and sugar when making cookies
When you beat butter and sugar together in a cookie recipe, you’re not just combining ingredients. You’re aerating the dough, creating tiny pockets of air that puff up once the cookies hit the oven. When not done properly, your cookies will end up dense and flat, and no one wants that! Here are a few things to remember to ensure you’re creaming the right way:
- Make sure your butter is at at a cool room temperature, and not too warm.
- Use an electric mixer and make it easier on yourself.
- Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
- Don’t forget to scrape down the bowl, 1-2 times during creaming and 1 more time after adding the eggs. This way you’ll have a consistent dough.
- Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.
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). For even more accuracy, use a kitchen scale to weigh ingredients.
- Use pre-cut parchment sheets for easy 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.
- How to store and freeze cookies. 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 zucchini recipes
Get the recipe
Zucchini Chocolate Chip Cookies
Ingredients
- ¾ cup (170 grams) salted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (213 grams) packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (130 grams) shredded zucchini , see Notes (about ½ medium zucchini)
- 2 ½ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground cinnamon
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (56 grams) chopped walnuts , optional
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Squeeze the shredded zucchini to remove excess liquid. I prefer to put it inside a paper towel or a clean tea towel, then wrap it and squeeze hard with my hands.
- 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 squeezed 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.
Notes
- You must remove the excess water from the zucchini before adding it to the cookie dough, otherwise the cookie dough will be too wet and the cookies won’t hold their shape during baking.
- Make sure you measure flour correctly. All recipes are tested measuring flour with the spoon and level method. Or for most accurate results, use a kitchen scale and weigh in grams.
- 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.
Suggesting that zucchini be squeezed out in the ingredient area of the recipe would be recommended. Most people don’t scroll to the bottom to read the notes at the end of a recipe. 🤦🏼♀️
This is good feedback, Sue. I will make the change. But I encourage you to always read recipe notes before making a recipe! We recipe developers work hard to make sure everyone has success with our recipes, and the Notes section is where you’ll find lots of necessary and helpful information.
I added 2 extra cups of flour to this recipe as I thought the batter was too soupy. My cookies came out cakelike and delicious…not quite what the photo looks like but yummy none the less!
Whoa that’s a lot of extra flour! I wonder if you didn’t squeeze the liquid out of the zucchini before adding it to the batter? Glad you were able to save the cookies though!
These cookies are delicious!! BUT, I ruined the first couple batches by following the bake time in the recipe, my iven was at 350 and the cookies were cooked perfectly within 10-12 mins .my Granny always help me to cooking
This recipe is delicious and easy to make, thank you
Wow, it’s an amazing dish thanks for this cookie.
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Thanks for this excellent recipe. My substitutions were unsalted butter (I added a touch more salt), yellow squash instead of zucchini, and sugar free chocolate chips. The nuts I used were walnuts and cooking for a few seconds over nine minutes seemed perfect. For you zucchini lovers which I am a charter member of, I now grow my zucchinis from seed. This year since seeds were scarce I also tried a yellow squash which looks like a yellow zucchini and I can’t tell the difference in taste between the two. And I am getting more of a glut with the yellow squash than my zucchini plants…..hard to believe!
I like the way you describe how to do this. I like blog post more than video because I don’t need to pause and play.
I absolutely love trying out new and unique recipes, and these zucchini chocolate chip cookies sound like a fantastic combination of flavors! Incorporating zucchini into cookies is such a clever way to add moisture and a hint of freshness. I can imagine the chocolate chips melting into the soft cookie dough, while the chopped walnuts provide a delightful crunch. The addition of cinnamon is a great touch, adding warmth and depth to the overall taste.
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In fact, they may be tastier than commercially available canned pies. If we make it ourselves, we will ensure a lot of food quality and safety.
Delicious zucchini chocolate chip cookies. I enjoy eating it. I introduce it for lolbeans
I didn’t squeeze out the water from the zucchini but these cookies came out so fluffy!! I prefer chewy cookies but these are so delicious and cakey! I do wonder if I had squeezed the zucchini, if they would have come up less cake-like and more chewy, but delicious!!!