The Best Zucchini Cookies
With crisp edges and soft centers, these easy zucchini cookies make use of grated zucchini for added moisture and chocolate chips for texture. They are soft, subtly sweet, and infused with warm cinnamon for the best cookies that take advantage of your surplus zucchini!
I love coming up with new zucchini recipes to use the abundance of zucchini that seems to land in my kitchen during summer months! When I have had my fill of savory recipes like zucchini patties and zucchini parmesan, it’s time to bake with it!
These easy zucchini cookies are a delicious cross between my favorite zucchini bread recipe and chocolate chip cookies! Fresh out of the oven they are soft and gooey with a warm taste from the cinnamon and then loaded with chocolate chips they just melt-in-your-mouth!
Best of all, you can’t even taste the hidden vegetables in this fluffy cake-like cookie. Using zucchini in baked goods adds tons of moisture plus a subtle sweet taste that can only be described as yummy!
Why You Will Love These Easy Zucchini Cookies
- Soft and chewy: Fresh out of the oven the zucchini cookie will have a crisp edge with a soft center. As they cool and are stored, they will soften even further.
- Loaded with texture: These chocolate zucchini cookies contain both chocolate chips and nuts which not only provide texture but add wonderful flavor.
- Hidden veggies: While these are still cookies, zucchini adds a nutritional boost while keeping them moist!
- Warm flavor: Cinnamon, butter and brown sugar make this zucchini cookie recipe both mouthwatering and unforgettable!
Zucchini Cookies Recipe Ingredients
- All-purpose flour: This will give the cookies structure. I like to use plain flour with at least 11% protein or even bread flour, it will give the cookies a nice structure and chewiness. You may be able to use gluten-free flour, but I have not tested it.
- Baking powder and baking soda: Add lift and rise to the cookies.
- Cinnamon: Gives these fresh zucchini cookies warm flavor.
- Salt: To enhance the flavor of the cookies. If using salted butter then use 1 pinch of salt.
- Granulated sugar: Granulated sugar gives the cookies a sweet taste and crisp edges. White sugar or cane sugar both work.
- Brown sugar: Adds moisture. I use light brown sugar, but if you want a deeper flavor use dark brown sugar.
- Butter: Your butter will need to be softened to room temperature.
- Large egg: This will also need to be at room temperature to incorporate with the other cookie ingredients.
- Grated zucchini: You will need 1 cup of grated zucchini, finely shredded is best.
- Chopped nuts: Hazelnuts, walnuts or pecans all work.
- Semi-sweet chocolate chips: Regular or mini semi-sweet chocolate chips can be used in these zucchini chocolate chip cookies.
Tip: to bring an egg up to room temperature quickly, you can place the egg in lukewarm water until it doesn’t feel cold anymore. Then, it’s ready to use in the recipe.
How to Make Zucchini Cookies
To start, whisk together dry ingredients including the flour, baking baking powder, baking soda, cinnamon and salt in a large mixing bowl to remove any lumps.
In an electric mixer fitted with a paddle attachment or using a hand mixer,, cream the butter with both sugars until creamy. Then beat in the egg and gently stir in the shredded zucchini.
Combine the dry ingredients with the wet ingredients. Fold in the chopped nuts and chocolate chips. Do not over mix. Cover the bowl and chill for about an hour in the refrigerator.
Remove the zucchini cookie dough from the refrigerator and drop by spoonfuls or alternatively use a cookie scoop to place cookies on the parchment paper lined baking sheets.
Bake for approximately 10 minutes or until the edges start to turn golden brown. Cool for a bit on the cookie sheet then move to the wire rack to cool completely before serving.
Variations
If you don’t have chocolate chips on hand here are some other fun mix-ins that work just as well!
- Swap chocolate chips for white chocolate chips or any other chips you have on hand like butterscotch or peanut butter.
- Use chopped dark chocolate or chocolate chunks instead of the chips.
- Add in dried fruit such as cranberries, raisins, blueberries, cherries and more.
- Some lemon zest added to the batter will add a bright citrus flavor or add a lemon glaze after the cookies cool.
Expert Tips
- A cookie scoop will not only give you accurate and evenly sized cookies, it will help them bake at the same time.
- Don’t over bake your cookies! Remove from the oven when the edges are slightly brown. The cookies will continue to cook as they rest on the baking sheet.
- To shred your zucchini use a box grater, cheese grater or food processor. The zucchini should be grated and then lightly squeezed to remove some of the moisture, preventing the cookies from becoming too soggy.
- Don’t skip the chilling time. It prevents the cookies from spreading as the butter will slowly melt while baking resulting in soft cookies that aren’t all the way flat.
How do I get water out of shredded zucchini?
Place your shredded zucchini between paper towels or wrap it in a tea towel. Wring out the zucchini and repeat as necessary. For this recipe, you only need to lightly squeeze the zucchini as the water from the zucchini provides moisture to the cookie. If your zucchini is not overly watery, you may need to only blot the zucchini to remove excess moisture.
Can I use frozen zucchini?
Sure! Freezing shredded zucchini from your excess garden bounty in the summer is a great way to use it all year long. Thaw the zucchini in a colander in the sink or over a bowl to drain the water that is released while thawing. Wrap the zucchini in a tea towel and wring it to remove excess liquid then use it in this recipe for zucchini cookies or any of your other favorite zucchini recipes!
Should I peel my zucchini?
There is no need to peel the zucchini skin when making these cookies! The skin of zucchini is thin and tender. Just wash and dry your zucchini, trim the ends and shred the zucchini.
What can I do if my zucchini cookies come out too soft or too hard?
If your cookies are too soft, try baking them for a few more minutes. If they are too hard, they may have been baked for too long or at too high a temperature, so adjust these factors for the next batch.
How to Store and Freeze Cookies
While these like most cookies are enjoyed best fresh, you can store and even freeze cookies to enjoy later.
Store cookies with zucchini at room temperature for 3-4 days or in the refrigerator in an airtight container for 5-6 days.
Zucchini cookies freeze really well, too, just like zucchini breads and muffins. Place cookies in an airtight container in the freezer for up to one month. Wrap individually or place parchment paper between layers of the cookies so they don’t stick together.
Can I freeze the cookie dough?
Yes you can freeze zucchini cookie dough balls. After chilling and scooping into balls, place the cookie sheets into the freezer to flash freeze for 1-2 hours until firm. Transfer cookie dough balls to freezer bags and store them for up to two months in the freezer. To bake, let the dough balls come to room temperature and then bake according to recipe instructions.
More Zucchini Recipes
Easy Zucchini Cookies
Ingredients
- 2 cups all purpose flour (at least 11% protein)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt (if using salted butter then use 1 pinch of salt)
- ½ cup granulated sugar
- ½ cup brown sugar (lightly packed)
- ½ cup butter (softened)
- 1 large egg (room temperature)
- 1 cup grated zucchini (lightly squeezed)
- ¼ cup chopped nuts (hazelnuts, walnuts or pecans)
- ½ cup semi sweet chocolate chips
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl beat the sugars and butter until creamy, 2-3 minutes, beat in the egg and stir in the zucchini.
- Stir in the dry ingredients, nuts and chips until combined. Do not over mix. Cover and chill for 1 hour.
- Pre-heat oven to 375F. Line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge and drop by a tablespoon or small cookie scoop 2 inches apart on the prepared baking sheet.
- Bake for approximately 10 minutes or until the edges are browning. Cool 5-10 minutes on the baking sheet then move to the wire rack to cool completely. Enjoy!