Cakey Zucchini Chocolate Chip Cookies
Hey there, fellow bakers and garden enthusiasts! Fall is officially here, and with it comes that glorious abundance of zucchini from our gardens (or maybe your neighbor’s garden, because, let’s be real, zucchini plants don’t know when to quit). If you’re looking for a delicious way to use up that green bounty and sneak some veggies into a crowd-pleasing dessert, I’ve got just the recipe for you: Zucchini Chocolate Chip Cookies. These babies are soft, cakey, and packed with warm fall spices—think cinnamon and nutmeg hugging melty chocolate chips. They’re the perfect treat for crisp autumn days, and I’m excited to share my family’s take on this recipe, along with our household’s great cookie debate: cakey vs. chewy!
A Cookie for Everyone (Even Veggie-Skeptics)
I stumbled upon this recipe when my garden was overflowing with zucchini, and I was desperate to find new ways to use it. Zucchini bread? Done it. Zucchini cake? Been there. But zucchini in cookies? That was a game-changer. These cookies are a sneaky way to get some veggies into your kids (or picky eaters) without sacrificing flavor. The zucchini keeps the cookies moist and adds a subtle earthiness that pairs beautifully with the sweetness of chocolate chips. Plus, you can’t go wrong with chocolate chips, right? They’re the ultimate crowd-pleaser.
What I love most about this recipe is how it leans into fall with those cozy spices—cinnamon and nutmeg—that make your kitchen smell like a warm hug. It’s like a pumpkin spice latte in cookie form, but with a veggie twist. And let’s talk about that texture: these cookies are delightfully cakey, which is perfect for my family’s cakey-cookie lovers. We’re a house divided, though—half of us are team chewy, craving that dense, bendy texture, while the other half can’t resist the soft, fluffy vibe of a cakey cookie. This recipe, with a whole egg and a generous 2 teaspoons of vanilla extract, delivers that cakey goodness we adore, but I’ll let you in on a secret: I’m already planning to tweak it for a chewier version to keep the peace!
Tips for Success
- Yellow Squash or Zucchini Options: I like to frequently substitute yellow squash for my zucchini recipes (such as my zucchini lemon cake) but just be aware that if you substitute yellow squash it has significantly more liquid (see tip below)
- Zucchini Prep: Seriously, don’t skip squeezing the zucchini. Too much moisture = flat, cakey cookies that spread like nobody’s business.
- Cakey vs. Chewy: The whole egg gives these that fluffy, cake-like texture. If you’re team chewy like some of my family, you could try using just an egg yolk and chilling the dough for a few hours to reduce spreading. Stay tuned—I’ll hopefully share a chewy version soon!
- Storage: These soften over time because of the zucchini’s moisture. Layer them with parchment paper in your container to keep them from sticking together.
- Make It Your Own: Add a handful of dried cranberries for an extra fall twist.
Why These Cookies Work
The beauty of these cookies is how they balance indulgence with a touch of healthiness. The zucchini adds moisture and a bit of nutrition, making these feel like a slightly less guilty treat. The whole egg in this version gives them that light, cake-like texture, while the extra vanilla amps up the flavor, complementing the spices. And those spices—cinnamon and a bit of nutmeg—bring that fall magic, making these cookies perfect for enjoying with a cup of coffee or tea on a chilly afternoon.
One thing I learned the hard way: yellow squash (a great substitute for zucchini) is wet. Like, really wet. To avoid cookies that spread too much (yep, been there), make sure to squeeze out as much liquid as you can from the grated squash or zucchini. I wrap mine in a clean kitchen towel and go to town—think of it as a mini workout! This step keeps the cookies from turning into pancakes in the oven.
A Fall Favorite for All
These zucchini chocolate chip cookies have become our go-to for fall gatherings, from cozy family nights to potlucks with friends. They’re a hit with the cakey camp in our house. The spices scream autumn, the chocolate chips bring universal joy, and the zucchini makes you feel just a little virtuous. Plus, it’s a fantastic way to use up that mountain of zucchini from your garden or farmers’ market haul.
So, grab those zucchinis, preheat your oven, and whip up a batch of these cozy cookies. Whether you’re team cakey or dreaming of chewy, I’d love to hear how they turn out for you! Drop a comment below, and let’s chat about your favorite ways to use up zucchini or sneak veggies into desserts. Happy baking, and happy fall!
Love this recipe? Pin it for later or share it with your fellow zucchini growers! And if you’re curious about that chewier version, let me know—I’m already working on it for my chewy-cookie crew!
Zucchini Chocolate Chip Cookies
Print Recipe
Ingredients
- 1 cup salted butter, softened 226g
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar, packed 165g
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups grated and squeezed zucchini or yellow squash, lightly packed 180g
- 2 ½ cups unbleached all-purpose flour, spooned & leveled 300g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups semi-sweet chocolate chips 340g
- ½ cup chopped pecans or walnuts, optional 60g
Instructions
- Preheat and Prep Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare Zucchini or Squash: With the small size grater, grate zucchini or squash and wrap in a kitchen towel or cheesecloth. Squeeze out excess liquid until dry, measure out 1 1/2 cups or 180g. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix Wet and Dry Ingredients: Gradually add to wet mixture, mixing until just combined.
- Mix Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes, using a hand or stand mixer. Add egg and vanilla extract, beating until smooth. Stir in drained zucchini.
- Mix Add-Ins: Fold in chocolate chips and walnuts (if using).
- Scoop Dough and Bake: Using a cookie scoop, place dough 2 inches apart on baking sheets. Bake for 13-15 minutes, until edges are lightly golden and centers are set but soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Storage: Store in an airtight container at room temperature for up to 5 days.
Notes
- Squeeze zucchini thoroughly to prevent spreading. Yellow squash has significantly more water than zucchini.
- The whole egg creates a cakey texture; for chewier cookies, try an egg yolk and chill dough 2-4 hours.
- Layer cookies with parchment in storage to avoid sticking.
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
