Name: Zucchini Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup butter, (softened); 2 cups sugar; 2 eggs; 3 ½ cups flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 2 cups finely shredded zucchini; 2 cups milk chocolate chips

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Soft, chewy, and packed with a surprising twist, these Zucchini Chocolate Chip Cookies are a delightful way to sneak in a veggie while indulging your sweet tooth. The zucchini adds a subtle moisture, creating a tender texture that pairs perfectly with the rich, melty chocolate chips. Ready in just 22 minutes, they’re a quick treat that feels both wholesome and indulgent.

Each bite offers a comforting blend of warm spices, sweet chocolate, and a hint of freshness from the zucchini. With only 128 calories per cookie, they’re a guilt-free way to satisfy cravings. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a new favorite.

What You’ll Need for Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies Ingredients

1 cup butter (softened, or substitute with margarine for a lighter option)
2 cups sugar (granulated, or use brown sugar for a deeper flavor)
2 eggs (room temperature for easier mixing)
3 ½ cups flour (all-purpose, or gluten-free flour for a gluten-free version)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups finely shredded zucchini (pat dry with a paper towel to remove excess moisture)
2 cups milk chocolate chips (or use dark chocolate chips for a richer taste)

How to Make Zucchini Chocolate Chip Cookies

Preheat your oven to 375°F (190°C) to ensure it’s ready when your dough is prepared.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition to incorporate fully.
Gradually mix in the flour, baking soda, cinnamon, salt, nutmeg, and cloves until the dough comes together.
Gently fold in the shredded zucchini and chocolate chips until evenly distributed.
Drop the dough by rounded tablespoons onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

How to Store and Keep Your Cookies Fresh

Once your Zucchini Chocolate Chip Cookies have cooled completely, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them! Place the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds.

Fun Variations to Try

Want to mix things up? Swap the milk chocolate chips for dark chocolate or white chocolate chips for a different flavor profile. You can also add 1/2 cup chopped nuts (like walnuts or pecans) for extra crunch. For a healthier twist, replace half the sugar with 1 cup honey or maple syrup and reduce the butter by 2 tablespoons.

Perfect Pairings for Your Cookies

These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. For a fun dessert platter, serve them alongside fresh fruit like strawberries or banana slices. They’re also great with a scoop of vanilla ice cream for an indulgent treat!

Time-Saving Tips for Busy Bakers

To save time, shred the zucchini in advance and store it in the fridge for up to 2 days. You can also use a stand mixer to cream the butter and sugar, and mix the dough quickly. If you’re baking in batches, keep the dough chilled between batches to prevent it from spreading too much on the baking sheet.

Common Questions Answered

Can I use frozen zucchini? Yes! Thaw and drain it thoroughly to remove excess moisture. Can I make these gluten-free? Absolutely! Substitute the flour with a 1:1 gluten-free baking blend. Why are my cookies flat? This could be due to over-creaming the butter or not chilling the dough. Try chilling the dough for 15-20 minutes before baking for thicker cookies.