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Best Chewy Zucchini Chocolate Chip Cookies

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These chewy zucchini chocolate chip cookies are proof that you don’t have to choose between texture and vegetables. They have crisp edges, soft centers, and a generous amount of chocolate, with a full cup of shredded zucchini hiding inside.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 medium zucchini (about 1 cup shredded)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Shred the zucchini using the large holes of a box grater or a food processor with a shredding disc. Do not peel the zucchini.
  3. Place the shredded zucchini in a clean kitchen towel and squeeze tightly over the sink until no more liquid drips out. Set aside.
  4. In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt.
  5. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  6. Add the egg and vanilla extract, beating on low speed until just combined.
  7. Add the flour-oat mixture to the wet ingredients in two additions, mixing on low speed after each until just combined.
  8. Fold in the squeezed zucchini and chocolate chips using a rubber spatula until evenly distributed.
  9. Cover the bowl and let the dough rest at room temperature for 10 minutes.
  10. Scoop the dough into rounded balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
  11. Bake one sheet at a time on the center rack for 11-13 minutes, until edges are golden brown and centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—this is crucial for chewy cookies. Letting the dough rest for 10 minutes allows oats and flour to absorb remaining moisture. For thicker cookies, chill the dough for 30 minutes before baking. Cookies can be frozen for up to 3 months.

Nutrition

Keywords: zucchini chocolate chip cookies, chewy cookies, vegetable dessert, lunchbox cookies, freezer-friendly cookies

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