ZUCCHINI CHOCOLATE CHIP COOKIES

5 from 5 votes

Zucchini Chocolate Chip Cookies are delicious and packed with zucchini. These chocolate chip cookies are the perfect way to sneak in some veggies and use up all the zucchini from your garden!

Prep Time10

Cook Time12

Course: Cookies

Cuisine: American

Keyword: Zucchini Chocolate Chip Cookies

Servings: cookies

Calories: 230kcal

Author: Jessica & Nellie

Ingredients

2 ½ cups sugar
1 cup butter softened
3 eggs
3 Tbsp. vanilla
5 cups flour
3 tsp. cinnamon
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 cups grated raw zucchini (peeled or unpeeled depending on preference)*
1 pkg. semi-sweet chocolate chips

Instructions

Preheat the oven to 350°.
In a large bowl, beat together the sugar and butter for about 2-3 minutes. Add the eggs and vanilla and for another 2-3 minutes.
Add 4 cups flour, cinnamon, baking powder, salt, and baking soda and mix just until combined. Fold in the chocolate chips. (At this point, you will likely need to add more flour, depending on how wet your zucchini is. I usually add about 1-1 1/2 cups of flour for a total of 5 1/2 cups of flour. The cookies end up being thick and cake-like and we love them this way, but if you want a thinner, chewier cookie, don't add quite as much flour. Either way, the dough will be stickier than most regular chocolate chip cookie recipes.)
Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12 minutes, or until the tops start turning a light golden brown.
Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
I usually use unpeeled zucchini in bread and other recipes, but if you do peel it, the zucchini is much easier to hide!

Notes

*I usually use unpeeled zucchini in bread and other recipes, but if you do peel it, the zucchini is much easier to hide!

Nutrition