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Double Chocolate Chip Zucchini Cookies by URBAN BAKES. These soft-baked, double chocolate chip cookies will leave you so shocked there’s zucchini in them!

Double Chocolate Chip Zucchini Cookies

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  • Author: URBAN BAKES
  • Total Time: 45 minutes
  • Yield: 2 dozen 1x


These soft-baked, double chocolate chip cookies will leave you so shocked there’s zucchini in them!


Units Scale
  • 1 1/2 cups (about 2 medium) zucchinis, shredded
  • 2 1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 cup Dutch-processed cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) salted butter or margarine, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/2 cups semi-sweet or milk chocolate chips


  1. Heat oven to 375 degrees F. Line a large baking sheet with parchment paper or silicone liner; set aside.
  2. Place shredded zucchini above a towel; using a second sheet, pat down onto shredded zucchini to remove excess juice; set aside to dry.
  3. In a medium bowl, whisk flour, cocoas, baking soda and salt; set aside.
  4. In a large bowl, using an electric mixer on low speed, beat butter and both sugars until light and fluffy. Add vanilla and eggs and continue to lightly beat until just combined.
  5. Slowly mix in flour mixture. Stir in shredded zucchini and 2 cups of chocolate chips.
  6. Using an ice cream scoop, scoop mounds of dough onto the lined baking sheet about 2 inches apart from each other. With remaining 1/2 cup of chocolate chips, use this to top each mound of cookie dough with 5 to 6 additional chocolate chips.
  7. Bake for 10 to 15 minutes or until center of cookies are puffed and dry when lightly touched. Cool on baking sheet pan for 2 minutes before transferring cookies to a wire rack for additional cooling. ENJOY!


Large zucchinis tend to hold more water in the center. If using large zucchinis be sure to slice in half, scrape and discard the seeds. Continue to shred zucchini as you normally would and pat down any excess water in Step 2.

If Dutch-processed cocoa is unavailable, use a total of a 1/2 cup baking cocoa.

If you are waiting in between baking batches, place cookie dough covered in the fridge. This will help lessen the chance of cookies becoming flat upon baking.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

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