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Chewy Zucchini Chocolate Chunk Cookies with Sea Salt

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These chewy zucchini chocolate chunk cookies combine moist zucchini with melty chocolate chunks and a sprinkle of flaky sea salt for a perfect sweet and salty treat. Quick and easy to make, they are a crowd-pleaser perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (about 120g) grated zucchini, lightly squeezed
  • 1 cup (170g) chocolate chunks (semi-sweet and dark mix)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture, aiming for about 1 cup of slightly damp zucchini.
  3. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  4. Cream the butter and sugars in a large bowl using an electric mixer or wooden spoon until light and fluffy, about 2-3 minutes.
  5. Add the egg and vanilla extract to the butter mixture and beat until fully combined.
  6. Fold in the grated zucchini gently, ensuring even distribution without overworking.
  7. Gradually add the dry ingredients to the wet ingredients, folding carefully to avoid overmixing. The dough will be thick and slightly sticky.
  8. Stir in the chocolate chunks until evenly distributed throughout the dough.
  9. Scoop dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart. Cookies should be about 1.5 inches in diameter.
  10. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
  11. Bake for 10-12 minutes until edges are golden but centers still look soft.
  12. Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Notes

Drain zucchini well to avoid soggy cookies. Chill dough for 15 minutes if possible to help cookies hold shape. Do not overbake to maintain chewiness. Flaky sea salt on top is essential for flavor contrast. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute butter with coconut oil and egg with flax egg.

Nutrition

Keywords: zucchini cookies, chocolate chunk cookies, chewy cookies, sea salt cookies, easy dessert, vegetable in dessert, comfort food

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