Cookies/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

Soft Baked Zucchini Chip Cookies

I debated what I should name this cookie recipe so much because these cookies are almost more like zucchini muffin tops than cookies — they are so light and fluffy! I love zucchini bread and zucchini muffins so much, and feel like I bake a ton of both all summer long. We used to grow zucchini in our garden at our old house and it just went crazy. I actually couldn’t even keep up with the supply of it all, so we are taking a break from it this year and instead, just relying on our weekly CSA box to satisfy any and all zucc’ cravings.

It turns out, zucchini and chocolate are a match made in heaven if you’re feeling unsure. I think my mantra should be “when in doubt, add chocolate” because seriously, what doesn’t semisweet chocolate make better?  

We are in the middle of what they call around here “June gloom” and boy, is it gloomy. As I type this, it’s pure fog and light rain outside and about 54 degrees. I have a fire going in the fireplace and a plate of warm cookies on the kitchen table. It’s certainly cozy and I really wouldn’t trade it for anything. Ahhh summer in the Bay Area. More like winter. 

Give these cookies a try next time you are thinking about baking the same ol’ zucchini bread. I mean, there’s nothing wrong with the classic but sometimes it’s nice to switch it up a bit. 😉 I am bringing these to a picnic later (a cold picnic – haha) and have already gotten the thumbs up from my sous-chef, Grayson. 

Happy baking, friends!


Soft Baked Zucchini Chip Cookies
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course: Dessert
Servings: 12 cookies
  • 1 whole zucchini, grated
  • 2 cups all purpose flour
  • 1 cup sugar
  • 8 tbsp unsalted butter room temperature
  • 1 whole egg
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup semisweet chocolate chips
  • 1/2 tsp kosher salt
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla and continue mixing until well incorporated.

  3. Add the flour, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just combined. 

  4. Fold in the grated zucchini and chocolate chips. Scoop large spoonfuls of batter onto prepared baking sheet two inches apart. Bake for 18 minutes or until golden. 

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  • Kristy L
    June 8, 2017 at 10:40 am

    These look amazing! I just bought zucchini today to make bread, but I think I’m making cookies instead! Just one question, howuch zucchini? I bought today, one is 3 times the size of the other. ?? thanks!!

    • Kristy L
      June 10, 2017 at 12:37 pm

      Sorry about that terrible grammar–what I meant was, hoe much is “whose zucchini”? I bought two, but one is three times the size of the other, so can you give me an idea in cups? Thanks!

      • Kristy L
        June 10, 2017 at 12:37 pm

        Holy crap. Edit, Kristy, edit! HOW much is one WHOLE zucchini? ???

      • jenna
        June 12, 2017 at 8:51 am

        haha! I would say about 1 cup grated zucchini 🙂

  • Kristi F.
    June 8, 2017 at 12:48 pm

    Okay, maybe strange question here but could you sub yellow squash instead? I have a ton of it in my garden right now and this would be a neat way to use it!

    • jenna
      June 9, 2017 at 1:43 pm

      I think that would work but I haven’t tried it myself. 🙂

  • Paige
    June 9, 2017 at 12:40 pm

    These cookies look so good! Totally making them when all our zuchinni comes in later this summer!


  • Valerie
    June 9, 2017 at 2:43 pm

    Beautiful cookies, so delicious and moist! I made them vegan with 1 banana to replace the egg. Big hit too with my toddler!! Thanks

  • Mark
    June 10, 2017 at 9:11 pm

    Cookies taste amazing. Almost 1 month ago my wife cooked it for me but after reading your post i want to taste it again 🙂 . Keep it up

  • Jen
    June 13, 2017 at 4:52 am

    Great way to sneak some zucchini in my son’s diet 😉

  • Kathleen
    June 18, 2017 at 5:25 pm

    My mom used to make zucchini bread when we were younger but these sound so much better! And I think your mantra is perfect, everything is better when chocolate is involved!

  • Laura
    July 11, 2017 at 8:41 am

    Made these yesterday and they were a huge hit with my family. They’re almost more like scones! I used pumpkin pie spice instead of cinnamon. Great recipe. Will be making again.

  • Julie
    July 16, 2017 at 5:32 am

    These were not exactly what I expected and… Great! Even better! Perfect breakfast-snack food.. think I’ll have them as an accompaniment to your kale egg muffins, which I’ve been making weekly as the perfect grab and go food. Thanks, Jenna!

  • volcan
    October 14, 2017 at 11:43 pm

    totally adore to whole site, I visited this last month, great cookie idea and would love to try at home 🙂