Chocolate Chip Zucchini Cookies (With Pictures)
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Have a bounty of zucchini? Use it up with a huge batch of Chocolate Chip Zucchini Cookies. These soft, moist cookies are a hit with kids, and they won’t even realize they are eating their veggies!
Chocolate Chip Zucchini Cookie Recipe
Chocolate chips and zucchini. Zucchini and chocolate chips. They are a match made in heaven. As kids, my sisters and I would turn our noses up at regular zucchini bread. That’s because Mom usually added chocolate chips to her perfect zucchini bread. (Find that recipe here.)
I love this new combination of zucchini and chocolate chips to make cookies. Shredded zucchini in desserts lends to a moist, soft texture, and that is true for these old fashioned zucchini cookies.
Soft Zucchini Chocolate Chip Cookies
This recipe comes from my Pot O’Gold CookBook. I did modify it just a bit….by adding MORE chocolate chips than the original recipe called for. Because like garlic in a recipe, you should add as many chocolate chips as your heart tells you to!
I love this story about my Grandma. She was from the Depression Era, and that defined her to the core. If you look up frugal in the dictionary, I think there might be a photo of her. Anyways, Dad always complained that she was so stingy with her chocolate chips when she made cookies. I’m not sure if this is 100% accurate, but Dad says she’d make the cookie dough, and then add exactly three chocolate chips to each cookie. It drove him crazy!
He trained my Mom to add extra chocolate chips, and that method was passed down to all of his daughters. I am the ultimate chocolate chip lover. The more chocolate chips in a recipe, the better. And that stands true for these soft zucchini cookies.
Ingredient List
- Shredded or Grated Zucchini (do not drain)
- All Purpose Flour
- White Sugar
- Brown Sugar
- Shortening
- Vanilla Extract
- Large Eggs
- Baking Soda
- Salt
- Chocolate Chips
- Chopped Nuts
How to Make Chocolate Chip Zucchini Cookies
Step by Step Instructions
- In a large bowl, cream together sugars, eggs, vanilla and shortening using the paddle attachment of a stand mixer or hand mixer.
- Combine shredded zucchini, flour, baking soda, salt, chocolate chips and chopped nuts.
- Add the dry ingredients to the wet ingredients, and mix until combined.
- Drop by teaspoon on a greased baking sheet.
- Bake in a preheated 350 degree F oven for 15 minutes.
- Let cool for 3-4 minutes; remove from pan to wire rack.
For the full recipe for zucchini cookies with chocolate chips, scroll to the bottom of this post.
Recipe FAQs
- Crisco sticks work great for the shortening. They typically come in 1 cup sticks. I often use butter flavored Crisco.
- This recipe for old fashioned zucchini cookies makes a big batch of cookies, approximately 64 cookies.
- The batter tends to be a little on the wet side which results in a soft, moist zucchini cookie.
- To easily shred the zucchini, use a food processor, or go old fashioned with a box grater.
- For most recipes that call for chopped nuts, I use pecans. Chopped walnuts would work too!
- Check out our Amazon Store for our pantry essentials and favorite kitchen items.
Recipe Variations
- Swap semi-sweet chocolate chips for milk chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips, etc.
- Use raisins instead of chocolate chips.
- Replace half the all purpose flour with whole wheat flour.
- Add ground cinnamon to the batter.
- Shredded coconut would be a tasty addition.
Do I need to peel zucchini before grating?
No, leave the peel of the zucchini intact before grating. The peel is thin and edible.
Can you make cookies with zucchini?
Yes, shredded zucchini is a great addition to cookie batter to get a soft cookie. Add shredded (or grated) zucchini to your chocolate chip cookies. The taste will not change!
More Dessert Recipes with Zucchini
Mom’s Perfect Chocolate Chip Zucchini Bread
Double Chocolate Zucchini Bread with Mocha Glaze
Chocolate Chip Zucchini Cookies
Ingredients
- 2 cups shredded zucchini
- 1 cup shortening
- 1 cup brown sugar
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped nuts
Instructions
- Cream brown sugar, white sugar, shortening, eggs, and vanilla.
- In a separate bowl, combine shredded zucchini, flour, baking soda, salt, chocolate chips and chopped nuts.
- Add dry ingredients to wet ingredients, and stir to combine.
- Drop by teaspoon on a greased baking sheet.
- Bake in a preheated 350 degree F oven for 15 minutes.
- Cool on the pan for 3-4 minutes; remove and cool on a cooling rack.
Notes
- Crisco sticks work great for the shortening. They typically come in 1 cup sticks. I often use butter flavored Crisco.
- This recipe for old fashioned zucchini cookies makes a big batch of cookies, approximately 64 cookies.
- The batter tends to be a little on the wet side which results in a soft, moist zucchini cookie.
- To easily shred the zucchini, use a food processor.
- For most recipes that call for chopped nuts, I use pecans. Chopped walnuts would work too!
- Zucchini and chocolate chips are the perfect pairing. Try Mom’s Perfect Chocolate Chip Zucchini Bread or Iced Zucchini Bars (with chocolate chips).
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
can I freeze these cookies?
You can definitely freeze these!