Zucchini chocolate chip cookies with chopped walnuts and cinnamon are a delicious twist on the classic, and a fun way to bake with summer zucchini! They’re soft and chewy and full of delicious buttery flavor.

zucchini chocolate chip cookies on a plate.

Recipe overview: Zucchini Chocolate Chip Cookies

  • Too much zucchini in your garden or fridge? It’s a great excuse to bake cookies!
  • Chopped walnuts and a bit of cinnamon add flavor and crunch.
  • There’s no chill time, so you can prep dough and bake cookies in just 30 minutes or less.
  • Squeezing out excess liquid from shredded zucchini ensures the best chewy cookie texture.
  • Follow my expert tips for perfect cookies, like starting with butter at the right temperature and how to measure flour correctly.

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My zucchini-averse kids gave these zucchini chocolate chip cookies two big thumbs up! They LOVE them, and I love to bake them. They’re like my best chewy chocolate chip cookie recipe, but with a summer garden twist. Zucchini 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.

“I have used this recipe for the past few years and they are always a big hit. Everyone asks me for the recipe. ⭐⭐⭐⭐⭐” —from reader Gerry

Ingredients you’ll need

Ingredients for zucchini chocolate chip cookies assembled and measured.
  • Salted butter: I almost always bake with salted butter these days as it has more flavor, but unsalted is fine too.
  • Zucchini: You’ll need one cup of shredded zucchini, shredded with a box grater or food processor.
  • Chocolate chips: Dark or semi-sweet are my favorite for this recipe.
  • Chopped walnuts: You can also use pecans, or leave the nuts out completely.

How to make zucchini chocolate chip cookies

shredded zucchini on plate with box grater.
Step 1: Shred zucchini and squeeze out extra liquid. Too much liquid from the zucchini will make the cookies misshapen and soggy.
butter, brown sugar and granulated sugar in mixer bowl.
Step 2: Cream butter and sugars for 3-5 minutes until pale and creamy.
creamed butter and sugar in mixing bowl with paddle attachment.
Step 3: Add egg, vanilla and zucchini. Add one a time, mixing after each, and scraping down the bowl as needed.
adding walnut and chocolate chips to mixed cookie dough in bowl.
Step 4: Add dry ingredients and mix-ins. Add flour, baking soda, salt and ground cinnamon and mix till mostly combined, then add in chocolate chips and walnuts.
scooped zucchini chocolate chip cookie dough on sheet pan.
Step 5: Shape into dough balls. I like to use a 1.5Tbsp cookie scoop. Drop onto a sheet pan lined with parchment paper.
baked zucchini chocolate chip cookies on baking sheet pan.
Step 6: Bake at 375°F for 9-11 minutes, until cookies are just starting to turn golden around the edges and tops appear dry.

Annalise’s expert 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.
  • 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.
  • 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 you like. Or freeze cookie dough to bake anytime in the next few months.

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 trapped 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:

  1. Make sure your butter is at a cool room temperature, and not too warm.
  2. Use an electric mixer with the paddle attachment.
  3. Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
  4. Scrape down the bowl 1-2 times for a consistent dough.
  5. Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.
More Baking Tips »
zucchini chocolate chip cookies after baking.

More zucchini recipes

Have you tried this recipe? I’d love to hear about it! Leave a rating and review in the comments below, or take a photo and tag it on Instagram @completelydelicious.

zucchini chocolate chip cookies on a plate
4.80 from 35 reviews

Zucchini Chocolate Chip Cookies

Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
These zucchini chocolate chip cookies with chopped walnuts and a hint of cinnamon are a great late summer twist on the classic!
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Ingredients
 

  • 1 cup (130 grams) shredded zucchini , packed (see Notes)
  • 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
  • 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 or pecans , 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.
    1 cup (130 grams) shredded zucchini
  • 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.
    ¾ cup (170 grams) salted butter, ½ cup (100 grams) granulated sugar, 1 cup (213 grams) packed light or dark brown sugar
  • Add the egg, vanilla, and squeezed zucchini, beating after each and scraping down the bowl at least once.
    1 large egg, 2 teaspoons vanilla extract
  • Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
    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 or pecans
  • 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. Repeat with remaining dough, letting the sheet pan cool in between batches.

Notes

  • Using zucchini in this recipe: 1 cup packed shredded zucchini is about 1 small, or 1/2 a medium zucchini. You must remove the excess liquid from the zucchini, otherwise the cookie dough will be too wet and the cookies won’t hold their shape during baking. 
  • You choose the amount of cinnamon: I provide a range so you can choose how spiced you want your cookies to be!
  • How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. 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! Or freeze the dough balls for up to 1 month.
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
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.