1. Do zucchini cookies taste like vegetables?

Not at all! Zucchini is mild in flavor and mostly adds moisture. The cinnamon and chocolate chips shine through, so the veggie taste stays hidden.

2. Can I use frozen zucchini?

Yes, but be sure to thaw and squeeze out as much water as possible before using it.

3. Are zucchini cookies healthy?

They’re healthier than many traditional cookies since they include a vegetable and can be made with less sugar, whole wheat flour, or coconut oil.

4. Can I make this recipe vegan?

Yes! Use vegan butter or coconut oil, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.

5. What’s the best way to shred zucchini?

Use the fine side of a box grater or a food processor. No need to peel it—just wash and grate.

Zucchini Chocolate Chip Cookies

Description

These Zucchini Chocolate Chip Cookies are soft, moist, and full of hidden veggie goodness. With melty chocolate chips and a hint of cinnamon, they’re the perfect snack or sweet breakfast treat. Even picky eaters won’t believe they’re packed with zucchini!

Ingredients

Scale

1 cup grated zucchini (pressed to remove moisture)
2 cups all-purpose flour
¾ cup brown sugar
¼ cup granulated sugar
½ cup butter, softened
1 large egg
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 cup chocolate chips

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Instructions

Prep the Zucchini: Wash and grate the zucchini (no peeling needed). Lightly press it with a paper towel to remove excess moisture.
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large bowl, beat the softened butter with both sugars until light and fluffy. Add the egg and vanilla extract and mix well.
Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Combine Everything: Gradually add the dry ingredients to the wet mixture. Fold in the grated zucchini and chocolate chips until well combined.
Scoop the Dough: Drop rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Let them cool for 5 minutes on the pan before transferring to a wire rack.

Notes

Use a cookie scoop for uniform cookies. Press a few extra chocolate chips on top before baking for a pretty finish. Store leftovers in an airtight container at room temp for 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg