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Zucchini Chocolate Chip Cookies

Summer often brings more zucchini than you can use right? And sometimes, you just "need" a good old-fashioned chocolate chip cookie. This will certainly fill that need while using up some garden bounty. This recipe credit goes to the I Am Baker blog.

Servings 4 dozen


  • 1 cup Butter, room temperature
  • 2 cups Granulated sugar
  • 2 Eggs, beaten
  • 4 cups All-purpose flour
  • 2 tsp. Baking soda
  • 1 tsp. Salt
  • 2 cups Grated Bossa Nova zucchini
  • 2 cups Chocolate chips (semi-sweet or dark)


  1. Cream butter and sugar together until light and fluffy.

  2. With the mixer on low, add eggs one at a time until incorporated. 

  3. Gradually add flour, baking soda and salt into butter mixture. Mix well. (Note: this dough is quite dry before you add the zucchini, which is how it should be)

  4. Squeeze excess water from zucchini with a paper towel but do not drain entirely. Stir into the dough. 

  5. Fold in chocolate chips (Note: I like a LOT of chocolate chips so I usually use closer to 3 cups)

  6. Chill dough 1-2 2 hours. (Note: I chilled the dough, covered with plastic, overnight and it worked out perfectly)

  7. Heat over to 350 degrees F.

  8. Using a small ice cream scoop, drop cooking onto a parchment lined cookie sheet two inches apart. 

  9. Make 10-13 minutes until golden around the edges. (Note: baking time depends on the size of your dough balls and how chewy or crumbly you prefer your cookies) DO NOT overbake!

  10. Let cook 2-3 minutes then remove and place on rack or towel to cool completely.