These Chocolate Zucchini Cookies are soft, thick, and full of rich chocolate flavor. They are made with simple pantry ingredients and are a great way to use fresh zucchini from the garden or farmers market.
I’ve always loved baking with zucchini, especially when I want to sneak some extra moisture into baked goods without adding oil. This recipe was inspired by my Chocolate Zucchini Cake, and I wanted to turn that idea into something easy to grab and go. These cookies are just the right amount of fudgy and chocolatey with pockets of white chocolate chips in every bite.
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Why You'll Love This Recipe
Soft texture: the zucchini keeps the cookies tender and moist.
Deep chocolate flavor: cocoa and melted chocolate give them bold richness.
Quick and easy: no chilling required they are ready to bake right away.
Key Ingredients
Bread Flour: gives the cookies structure and a chewy texture.
Dutch Process Cocoa Powder: provides a smooth and mellow chocolate taste.
Unsweetened Chocolate: melted into the dough for an intense chocolate base.
Zucchini: finely shredded and moisture squeezed out to keep cookies soft.
White Chocolate Chips: adds a creamy and sweet contrast to the dark cocoa.
Dark Brown Sugar: gives the cookies richness and a soft interior.
Butter, egg, and vanilla: essential ingredients that holds everything together.
Ingredient Substitutions
- Use all purpose flour if you don’t have bread flour.
- Try semi-sweet chips in place of white chocolate chips.
- Swap the dark brown sugar with light brown sugar if that is what you have.
Recipe Variations
- Stir in chopped pecans or walnuts for added crunch.
- Add mini chocolate chips for smaller pockets of chocolate.
- Mix in a touch of cinnamon for a warm spicy note.
Top Tips for Preparing This Recipe
- Squeeze out as much water as you can from the shredded zucchini.
- Use a cookie scoop for even size and better baking results.
- Bake until just set in the middle for soft, thick cookies.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just thaw at room temp before serving.
Serving Suggestions
These Chocolate Zucchini cookies go great with a warm mug of Salted Caramel Mocha Latte. You can also serve them as a fun dessert next to a scoop of Coffee Chip No Churn Ice Cream or Homemade Vanilla Ice Cream.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chocolate Zucchini Cookies with White Chocolate
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Ingredients
- 2 cups bread flour
- ¼ cup dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ¼ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate
- 1 cup shredded and drained zucchini
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer, cream together the butter and sugars for 2 minutes, or until creamy and smooth.
- Add the vanilla extract and the egg to the butter mixture and mix for 2 minutes, or until creamy and smooth. Stir in the zucchini. Set aside.
- Melt the unsweetened chocolate In a medium sized microwave safe bowl, doing so in 30 second intervals until the chocolate is smooth and creamy.
- Add the melted chocolate to the wet batter and stir to combine.
- Stir in the flour mixture and stir until the flour is just incorporated into the cookie dough.
- Add the white chocolate chips and stir until evenly distributed.
- Portion the cookie dough by 1 tablespoon sized portions onto a parchment lined cookie sheet.
- Bake for 13 minutes, or until cookies no longer look wet and bounce back when lightly touched. Cool and store in an airtight container.
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