If you’re looking for a cookie that’s as moist and tender as cake, yet hearty enough to call a snack, you’re going to fall in love with Soft Zucchini Cookies with Chocolate Chips. These delightful treats turn garden-fresh zucchini into the secret ingredient for extra-soft cookies, studded with melty chocolate chips. Both adults and kids will be amazed at how the zucchini just disappears right into the buttery crumb, making these cookies perfect for sneaking a little green goodness into dessert. They’re hands-down irresistible, and whether you’re baking for a picnic, lunchbox treat, or cozy afternoon at home, this recipe will quickly become a favorite staple.

Soft Zucchini Cookies with Chocolate Chips Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry and fridge staples to make Soft Zucchini Cookies with Chocolate Chips. Each ingredient was chosen for a reason, whether it’s lending moisture, bold flavor, or that essential chew that makes these cookies unforgettable. Here’s what you’ll need, and why it matters:

Grated zucchini (drained): The star ingredient provides moisture and softness without an overt vegetable flavor—just make sure to squeeze out as much liquid as possible for the right cookie texture.
All-purpose flour: This forms the foundation of the dough, giving the cookies structure while letting the other flavors shine.
Brown sugar, packed: Adds depth of flavor and helps keep the cookies deliciously moist and tender.
Butter, softened: Lends richness and a classic cookie flavor, plus a soft, buttery crumb that melts in your mouth.
Large egg: Binds everything together and contributes a bit of lift and softness.
Vanilla extract: For warm, aromatic notes that marry beautifully with both zucchini and chocolate.
Baking soda: Gives the cookies just the right amount of lift for that pillowy texture.
Cinnamon: Adds a cozy spice that complements the brown sugar and chocolate.
Salt: Balances the sweetness and brings all the flavors into harmony.
Mini chocolate chips: Scatter melty pockets of chocolate throughout every bite—mini chips work best for even distribution in these soft cookies!

How to Make Soft Zucchini Cookies with Chocolate Chips

Step 1: Prep the Oven and Pans

Begin by heating your oven to 375°F and lining your baking sheets with parchment paper. This prevents sticking and ensures your cookies bake up with perfectly golden bottoms—plus, cleanup is a breeze!

Step 2: Grate and Drain the Zucchini

Using a box grater, shred your zucchini onto a clean towel. Then, wrap it up and squeeze tightly over the sink to remove excess moisture. Draining well is crucial—too much liquid and your Soft Zucchini Cookies with Chocolate Chips could turn cakey instead of perfectly soft.

Step 3: Cream Butter and Brown Sugar

In a large bowl, beat together the softened butter and brown sugar until the mixture is light, creamy, and fluffy. This traps air for a cookie with a tender crumb and makes a rich, caramel-flavored base.

Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, beating until smooth. This step helps all the wet ingredients come together, laying the foundation for uniform cookies from batch to batch.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Pre-mixing ensures your leavening and spices are evenly distributed, so you get consistent results every time you bake these Soft Zucchini Cookies with Chocolate Chips.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing slowly and just until combined. Overmixing can lead to tough cookies, so stir gently and stop when you don’t see dry flour anymore.

Step 7: Fold in Zucchini and Chocolate Chips

Switch to a spatula and gently fold in the drained zucchini and mini chocolate chips. The dough will be a little sticky—don’t worry, that’s part of what makes these cookies so delightfully soft.

Step 8: Shape and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving space between each. Bake for 10 to 12 minutes, or until the edges turn just slightly golden. These cookies don’t spread much, so you’ll get cute, puffy rounds every time.

Step 9: Cool and Enjoy

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. This brief rest finishes the baking process gently, keeping the centers moist and soft, just as a perfect Soft Zucchini Cookie with Chocolate Chips should be!

How to Serve Soft Zucchini Cookies with Chocolate Chips

Garnishes

Try a quick dusting of powdered sugar for a bakery-style finish or an extra pinch of mini chocolate chips on top right after baking for added chocolate appeal. A drizzle of melted white or dark chocolate takes presentation to the next level—just make sure your cookies are cool before drizzling!

Side Dishes

These cookies pair beautifully with a tall glass of cold milk, a café latte, or even a fruity iced tea. For a more decadent snack plate, add some fresh strawberries or a handful of toasted nuts to play off the flavors and textures in your cookies.

Creative Ways to Present

Stack cookies in a rustic basket lined with a linen napkin for a picnic, or arrange them in a mason jar with a ribbon for a sweet edible gift. Mini cookie sandwiches—spread a little Nutella or cream cheese frosting between two Soft Zucchini Cookies with Chocolate Chips—are a playful way to serve at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

Once cool, store your Soft Zucchini Cookies with Chocolate Chips in an airtight container at room temperature. They’ll stay moist and soft for up to 3 days. For extra freshness, slip in a slice of sandwich bread—this old baker’s trick keeps cookies from drying out.

Freezing

These cookies freeze wonderfully. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw overnight at room temperature or microwave for a few seconds for that just-baked taste.

Reheating

Want that warm chocolate-chip-gooey magic? Pop a cookie in the microwave for about 10 seconds. You can also reheat cookies in a low oven (300°F) for 3 to 5 minutes, just until heated through and oh-so-soft again.

FAQs

Can I use regular chocolate chips instead of mini?

Absolutely, though mini chocolate chips give you more chocolate in every bite. Regular chips will still taste delicious, but may make the cookies a touch chunkier.

Do I need to peel the zucchini?

Nope! Keep the skin on for extra color, texture, and subtle nutrients. Just make sure to wash the zucchini well before grating.

Can I make these cookies gluten-free?

Yes! Simply use your favorite 1:1 gluten-free all-purpose flour blend. The cookies may turn out slightly different in texture, but they’ll still be soft and tasty.

How do I know if I squeezed out enough moisture from the zucchini?

The zucchini should feel damp but not dripping. Too much moisture can make the cookies spread or become too soft. If in doubt, pat it dry one more time with a paper towel.

Can I reduce the sugar in this recipe?

You can try cutting the brown sugar by up to a third if you prefer a less sweet cookie. Keep in mind, this may slightly alter how soft or moist your Soft Zucchini Cookies with Chocolate Chips turn out.

Final Thoughts

I can’t wait for you to try these Soft Zucchini Cookies with Chocolate Chips—they surprise everyone with their melt-in-your-mouth magic and sneaky veggie bonus! Bake a batch, share them (or don’t!), and let them become a new tradition in your cookie lineup. Happy baking!

Soft Zucchini Cookies with Chocolate Chips Recipe

★★★★★

5.1 from 21 reviews

Author: Olivia
Total Time: 32 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These soft zucchini cookies with chocolate chips are a delightful treat that combines the freshness of grated zucchini with the sweetness of chocolate chips. Perfect for a comforting snack or a lunchbox treat!

Instructions

Preheat oven to 375°F. Line baking sheets with parchment.
Grate zucchini and squeeze out excess moisture.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Gently fold in grated zucchini and mini chocolate chips.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing apart.
Bake for 10-12 minutes, or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

You can add chopped nuts for extra crunch.
Store cookies in an airtight container for up to 5 days.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 120mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: Zucchini cookies, Chocolate chip cookies, Dessert recipe