How should I prep zucchini for baking?

Grate the zucchini with a fine or medium grater, then squeeze out the excess liquid using a towel. It should be moist, not dripping.

Do these cookies taste like zucchini?

No, zucchini blends right into the dough. All you’ll taste is soft, chocolatey cookie goodness.

Can I freeze zucchini chocolate chip cookies?

Yes! Scoop the dough, freeze on a tray, then store in bags. Bake from frozen with a 1–2 minute time increase.

Can I make these gluten-free or dairy-free?

Yes. Use a 1:1 gluten-free flour blend and swap in vegan butter or coconut oil.

How long do these cookies stay fresh?

They stay soft for 3–4 days at room temp or up to a week in the fridge. You can also freeze the baked cookies.

Zucchini Chocolate Chip Cookies – 1 Easy Recipe, Soft Results

Name: Zucchini Chocolate Chip Cookies That Are Soft, Sweet & Secretly Healthy
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¾ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; ½ tsp baking soda; ½ tsp salt; 1 cup grated zucchini, excess moisture removed; 1 cup semi-sweet chocolate chips

Zucchini Chocolate Chip Cookies That Are Soft, Sweet & Secretly Healthy

Print Recipe

Soft, chewy cookies with hidden zucchini and lots of chocolate chips—perfect for garden season snacking.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

½ cup unsalted butter, softened

¾ cup brown sugar

1 large egg

1 tsp vanilla extract

1 ½ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup grated zucchini, excess moisture removed

1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Cream butter and brown sugar until fluffy.

3. Add egg and vanilla; mix well.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Stir dry ingredients into wet.

6. Fold in grated zucchini and chocolate chips.

7. Chill dough for 30 minutes.

8. Scoop onto baking sheet; bake for 10–12 minutes.

9. Cool 5 minutes before transferring to wire rack.

Notes

Squeeze grated zucchini in a towel to avoid soggy dough.

Toss chocolate chips in a bit of flour to keep them from sinking.

Freeze scooped dough balls for easy baking later.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 11g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: zucchini cookies, chocolate chip, hidden veggie, healthy baking

Find it online: https://spoonrecipes.com/zucchini-chocolate-chip-cookies/