From the roundup: 24 Zucchini Cookies Recipes Easy Enough for Any Home Baker
These zucchini brownie crinkle cookies are what I make when the garden is out of control and I need a dessert I can pull together before school drop-off. One bowl, 15 minutes of actual work, and they bake in about 12 minutes. The zucchini does not add flavor. It just keeps every cookie soft and almost fudgy through the center, which is exactly what you want from a chocolate chip cookie in July.
The dough comes together fast, but do not skip the squeezing step on the zucchini. I rushed it once and the cookies spread too thin and turned a little gummy in the middle. Wrap the shredded zucchini in a kitchen towel and wring it hard over the sink until it feels nearly dry. That one step makes the difference between a cookie that holds its shape and one that does not.
This recipe makes 24 cookies, which sounds like a lot until you watch them disappear after dinner. They stay soft for several days if you store them right, and they pack well in a lunchbox without crumbling.
How this recipe came to be
My neighbor dropped off three giant zucchini from her garden in August, and I had already made two loaves of zucchini bread that week. I did not want another loaf. I wanted something my kids would actually get excited about, so I started with a basic drop cookie dough and folded in the zucchini the same way I would for bread. The first batch came out soft and chocolatey and every one of the five kids ate them without a single complaint, which is not a small thing in this house.
I have made them every summer since. It is honestly one of the better uses for overgrown zucchini I have found, and the fact that it looks and tastes like a brownie in cookie form does not hurt.
Why you will love this
- One bowl and done in under 30 minutes total, including bake time
- Shredded zucchini keeps the texture soft and moist for 3 to 4 days without going cakey
- Loaded with chocolate chips so the vegetable is completely undetectable
- No chilling the dough required, scoop and bake straight away
- Makes 24 cookies, enough for a bake sale or to stash half in the freezer
Tips for success
- Squeeze the zucchini until it feels almost dry, not just damp. Too much moisture makes the cookies spread flat and turn gummy in the center.
- Pull the cookies at 11 to 13 minutes even if the centers look underdone. They firm up on the pan during the 5-minute rest. Overbaking kills the soft texture.
- Spoon and level the flour rather than scooping straight from the bag. Packed flour makes the dough stiff and the cookies come out dense instead of tender.
- Let the butter soften at room temperature before you start. Cold butter does not cream properly and the dough will be lumpy and uneven.
Common questions about this recipe
- Can I taste the zucchini? No. Once it is squeezed dry and baked into a chocolate chip cookie dough, it disappears completely.
- My cookies spread too much: the zucchini was probably not squeezed dry enough, or the butter was too warm when you creamed it.
- Can I double the batch? Yes, the recipe doubles well. Bake one sheet at a time on the center rack for the most even bake.
- Do I need to peel the zucchini first? No, grate it skin and all on the fine side of a box grater.
Substitutions
Semi-sweet chocolate chips are what I use, but dark chocolate or milk chocolate chips work fine depending on what your family prefers. Mini chips distribute a little more evenly through the dough if you want chocolate in every single bite. For a dairy-free version, swap the butter for melted and cooled coconut oil and use dairy-free chocolate chips. The texture is slightly chewier but still good.
If you need a gluten-free option, a 1-to-1 gluten-free flour blend works here without changing anything else in the recipe. I have not tested it with almond flour and would not recommend it for a straight swap. You can also use all brown sugar instead of the mix of granulated and brown if you want a slightly deeper, more molasses-forward flavor.
Make-ahead and storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. Tuck a slice of sandwich bread into the container and it will help keep the cookies from drying out. To make ahead, scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer the dough balls to a zip bag. Bake from frozen at 350 degrees F and add 2 to 3 minutes to the bake time.
Baked cookies freeze well too. Layer them in a zip bag with parchment between the layers and freeze for up to 2 months. Thaw at room temperature for about 30 minutes and they come back to that same soft texture without any reheating needed.
Zucchini Brownie Crinkle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
- Grate the zucchini on the fine side of a box grater. Pile it onto a clean kitchen towel, wrap it up tight, and squeeze out as much liquid as you can over the sink. You want the zucchini to feel almost dry to the touch. Set it aside.
- In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes with a hand mixer or a good minute of vigorous stirring by hand. Add the egg and vanilla and mix until combined.
- Scatter the flour, baking soda, baking powder, salt, and cinnamon over the butter mixture. Stir until just combined and no dry streaks remain. Do not overmix.
- Fold in the squeezed zucchini and the chocolate chips until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft but should hold its shape.
- Bake for 11 to 13 minutes, until the edges are set and just barely golden. The centers will look slightly underdone, and that is fine. They firm up as they cool. Do not overbake or they will lose that soft, moist texture.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They are delicate right out of the oven so give them that resting time.
Notes
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