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Chewy Chocolate Zucchini Chip Cookies

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These fudgy, chewy chocolate cookies are packed with chocolate chips and finely grated zucchini for incredible moisture. They come together in under 30 minutes and are the perfect way to use up extra summer squash.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Grate the zucchini using the large holes of a box grater until you have about 1 1/2 cups. Do not squeeze out the moisture.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and beat until combined.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Fold in the grated zucchini and chocolate chips with a rubber spatula until evenly distributed.
  8. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft and slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not squeeze the moisture out of the grated zucchini—it’s the secret to the fudgy, chewy texture. For best results, use room temperature ingredients and bake one sheet at a time. If your kitchen is warm, chill the dough for 15-20 minutes before baking to control spread. Store cookies in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze dough balls for baking later.

Nutrition

Keywords: chocolate zucchini cookies, chewy cookies, zucchini cookies, chocolate chip cookies, easy cookie recipe, summer baking, vegetable dessert

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