Ingredients
Equipment
Method
Preheat and prep
- Preheat oven to 375°F and line baking sheets with parchment. Keep sheets ready so the dough can go in right after mixing.
Mix dry ingredients
- Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly blended. The mixture should look uniform in color with no visible clumps.
Cream butter and sugars
- Beat unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes. Stop when the mixture looks paler and airy rather than greasy.
Add eggs and flavor
- Add eggs one at a time, beating well after each addition, then add vanilla extract. The batter should look smooth and cohesive.
Add zucchini
- Stir in grated zucchini that has been squeezed very dry. Mix just until incorporated so the dough stays thick and not watery.
Combine and add chocolate
- Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips. Stop mixing as soon as no dry flour remains to keep cookies soft.
Portion and bake
- Drop heaping tablespoons of dough onto baking sheets 2 inches apart. Bake 10–12 minutes at 375°F until edges are set and tops look just done— they will firm as they cool.
Cool
- Cool baked cookies on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. Look for cookies that are set at the edges but still slightly soft in the center.
Notes
Pro tip: squeeze the grated zucchini very dry (paper towels work well) to prevent spreading and to keep the centers moist. Store baked cookies in an airtight container at room temperature up to 4 days. Freeze baked cookies up to 2 months (thaw at room temp). For a dietary swap, use a 1:1 gluten-free all-purpose flour blend in place of all-purpose flour for gluten-free zucchini cookies.