If you have ever stared at a pile of zucchini on the counter and thought, well now what, welcome to my kitchen. The first time I baked these Zucchini Chocolate Chip Cookies I was trying to hide a monster zucchini my neighbor gave me form the garden, and my kids inhaled them before I could say vegetables. I am not saying they did not notice the green flecks, but the chocolate does a lot of heavy lifting, bless it.

Also, quick detour. If your favorite tea towel is stained with turmeric, same here, and it somehow makes me like it more. Anyway. Cookies.

Why this one wins on a wobbly Tuesday

I make this when I want a soft, cozy cookie that feels a little less sweet and a little more snacky. My family goes absolutely bonkers for the warm edges with melty chips, and I love that the zucchini keeps them tender without me fussing too much. The only part that used to bug me was the water in the zucchini, but I solved that by squeezing it like I mean it. And on second thought, I actually find it works better if I chill the dough for a short spell. Not too long or the chips get cranky and the dough turns stiff.

(If you are wondering why I am so chatty about measuring flour, this King Arthur guide helped me stop overpacking it.)

What you will need, more or less

1 medium zucchini, about 1 and a half cups grated, squeezed very dry to make about 1 packed cup after draining. I sometimes use two small ones if that is what is in the crisper.
2 cups all purpose flour, about 250 g. My grandmother always insisted on Brand X, but honestly any version works fine. Whole wheat works too, use 1 and three quarter cups.
1 teaspoon baking soda
Half teaspoon fine sea salt
1 teaspoon ground cinnamon, optional but cozy
Half cup unsalted butter, 113 g, softened. I have swapped half for neutral oil in a pinch.
Three quarter cup packed brown sugar, about 150 g
Half cup granulated sugar, about 100 g
1 large egg, room temp if you remember
2 teaspoons vanilla extract
1 to 1 and a half cups chocolate chips. Use what you like. I am partial to a mix of dark and milk.
A small handful of rolled oats, about half cup, totally optional but adds a nice nubbly bite
Half cup chopped walnuts or pecans, optional. Sunflower seeds work if nuts are a no go.

If you have never squeezed zucchini before, this quick tutorial is solid: how to wring it out without losing your mind.

How I put it together

Prep the zucchini. Grate it on the large holes of a box grater, then pile it into a clean kitchen towel and squeeze over the sink until it stops drip drip dripping. Do not be shy. This is where I usually sneak a taste of a chocolate chip, just to check quality, obviously.
Whisk the dry stuff. In a medium bowl whisk flour, baking soda, salt, and cinnamon. Set it aside so it can get acquainted.
Cream the butter and sugars. In a stand mixer with paddle on medium, beat butter with both sugars until light and a bit fluffy, 2 to 3 minutes. If you only have a bowl and a sturdy spoon, go for it, a little elbow grease never hurt anyone.
Add the egg and vanilla. Mix until smooth. If it looks slightly separated, do not worry, the flour will bring it together.
Dry meets wet. Tip the dry mix into the bowl and mix on low until you just barely see white streaks disappear. I once rushed this and regretted it because the cookies went tough, so stop mixing early.
Stir in the zucchini. Fold in the squeezed zucchini, chips, and oats or nuts if using. The dough will look a bit weird at this stage, kind of speckled and soft, it always does and then it bakes up lovely.
Chill. Pop the bowl in the fridge for 20 to 30 minutes while you preheat to 350 F or 175 C. I swear this tiny rest helps the flour hydrate and the butter settle down.
Scoop and bake. Line two baking sheets with parchment or use ungreased nonstick sheets. Scoop heaping tablespoon balls, about 2 tablespoons each, spacing a couple inches apart. Bake 10 to 12 minutes until edges are set and tops look matte with a touch of golden here and there.
Cool a little. Let them sit on the sheet 3 minutes, then move to a rack. This is when I try not to burn my mouth, success is mixed.

Curious about why chilling matters for cookies in general This article from a baker I trust explains it clearly: why chilling cookie dough helps.

Notes I wish I knew sooner

If your zucchini is very young and tiny, the skins are fine and delicate. Older big guys have thicker skins and more water, squeeze even more.
I have baked these on silicone mats and parchment. Parchment browns the edges a bit nicer in my oven.
Measure the zucchini after squeezing. A packed cup is my sweet spot for soft but not cakey. Too much and the cookies puff like little pillows.
I think this tastes better the next day, the spices and vanilla settle and the chocolate flavor rounds out, but honestly warm is magical too.

Variations I tried so you do not have to

Double chocolate. Swap a quarter cup of flour for cocoa powder and use dark chips. Rich, slightly brownie like, very yes.
Trail mix mood. Add raisins, chopped apricots, and a sprinkle of pumpkin seeds. Good with coffee and a brisk walk.
Gluten free try. Oat flour and a bit of cornstarch worked pretty well for me, the edges were more delicate though.
One that flopped. I swapped all the butter for coconut oil and used only honey. The flavor was fine, but the cookies turned cakey and oily, so I do not recommend that combo.

The gear I grab, plus a cheat or two

A stand mixer is essential for me when I am tired, it just does the creaming while I tidy up. But if you do not have one, a medium bowl and a wooden spoon will absolutely do the job, let the butter soften and let it do it is thing. A box grater is handy for the zucchini. No cookie scoop Use two spoons or a tablespoon measure. No rack Lay the cookies on an upside down sheet pan to cool.

How to store them without losing the goodness

Once cool, keep in an airtight tin or container at room temp for 2 to 3 days. Slide a slice of bread in there if you want them extra soft. Freeze baked cookies in a zip bag for up to 2 months, or freeze scooped dough balls and bake from frozen adding a minute or two. Though honestly, in my house it never lasts more than a day.

Serving ideas that make me happy

With a small glass of cold milk, classic and perfect.
Warm cookie with vanilla ice cream sandwiched in the middle, slightly messy and worth it.
Morning snack with a strong espresso. I will sometimes crumble one over plain yogurt with berries, do not tell the breakfast police.
Family little tradition. First batch out of the oven goes on napkins at the counter and everybody stands around and chats, no plates, just vibes.

Pro tips learned the hard way

I once skipped squeezing the zucchini because I was in a rush and the cookies spread like tiny pancakes. Squeeze, then squeeze again.
Another time I used butter that was too melty and the texture went greasy. Soft and cool to the touch is the goal.
Overmixing after the flour goes in makes them tough. Stop when it looks a bit streaky, folding the chips finishes the job.
Do not crowd the pan. When I load too many on one sheet, the centers steam each other and stay pale.

FAQ from real people at my table

Do I peel the zucchini
Usually no. The peel is tender and disappears. If the skin is thick or you have a giant garden beast, you can peel, but you do not have to.

Do I measure the zucchini before or after squeezing
After. One packed cup after squeezing gives the best texture. Before squeezing is too vague, and the water varies a ton.

Can I use frozen grated zucchini
Yes, thaw it in a colander, then squeeze out the liquid. It works great for these Zucchini Chocolate Chip Cookies.

Can I reduce the sugar
A little. I have gone down by two tablespoons on the white sugar and it was still lovely. Any lower and the texture changed more than I liked.

I do not have a mixer, can I make this by hand
Totally. Beat the butter and sugars with a wooden spoon until light, it takes a few minutes, then carry on. Your arm will be proud.

Dairy free options
Use a good plant butter and dairy free chips. Coconut oil works but the cookies are a bit more tender and a touch cakey, still tasty.

Why are my cookies puffy
Probably too much flour or too much zucchini water left in. Gently spoon and level your flour, or check that measuring flour link above. Also, make sure the zucchini is well wrung out.

Can I make the dough ahead
Yes, up to 48 hours in the fridge. If it feels too firm when you are ready to bake, let it sit on the counter for 15 minutes and it will scoop again.

If you like nerding out on cookie texture, the deep dive at Serious Eats is a fun rabbit hole and helped me understand why small changes matter: cookie science explainer.

Alright, time to bake. And if a few chocolate chips mysteriously vanish while you measure, that is between you and the mixing bowl.