Zucchini Coconut Chocolate Chip Cookies Recipe

Servings: 30 cookies
Total Time: 35 minutes (15 minutes prep + 20 minutes baking)
Difficulty: Easy

Why These Cookies Are Special

The secret ingredient in these cookies is the zucchini, which adds moisture without any vegetable taste. Combined with shredded coconut and chocolate chips, these cookies offer a perfect balance of textures and flavors. They’re soft enough to satisfy any sweet tooth while sneaking in some extra nutrition from the hidden vegetables.

Ingredients You’ll Need

For the cookie base:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the mix-ins:

• 1 cup finely shredded zucchini (about 1 medium zucchini)
• 3/4 cup sweetened shredded coconut
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts (optional)

Preparing Your Workspace

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier. Position your oven racks in the upper and lower thirds of the oven for even baking.

Preparing the Zucchini

Wash the zucchini thoroughly and trim both ends. Using the fine holes of a box grater, shred the zucchini including the skin, which adds nutrients and won’t be noticeable in the finished cookies. Measure out 1 cup of shredded zucchini, pressing it lightly into the measuring cup. There’s no need to squeeze out excess moisture as this will keep the cookies wonderfully soft and moist.

Making the Cookie Dough

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside. In a large mixing bowl, use an electric mixer to cream the softened butter with both the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creaming process creates the perfect cookie texture.

Beat in the egg and vanilla extract until well combined. The mixture should look smooth and creamy. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Don’t overmix, as this can make the cookies tough.

Adding the Special Ingredients

Fold in the shredded zucchini, shredded coconut, and chocolate chips using a wooden spoon or rubber spatula. Mix gently until all ingredients are evenly distributed throughout the dough. If you’re using walnuts, add them now. The dough will look chunky and colorful with all the delicious mix-ins.

Shaping and Baking the Cookies

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly during baking, so adequate spacing prevents them from running together. You should get about 15 cookies per baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to cook on the hot baking sheet after removal from the oven. Rotate the baking sheets halfway through baking for even browning.

Cooling and Setting

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack. This brief cooling period prevents them from breaking apart while still warm and soft. Let them cool completely before storing, though they’re delicious when still slightly warm.

Texture and Flavor Profile

These cookies have a wonderfully soft and chewy texture with delightful bursts of chocolate and coconut in every bite. The zucchini keeps them incredibly moist, while the coconut adds a subtle tropical flavor and pleasant chewiness. The chocolate chips provide rich, sweet contrast to the mild coconut and hidden vegetables.

Storage Tips

Store these cookies in an airtight container at room temperature for up to one week. They actually improve in flavor after a day or two as all the ingredients meld together. For longer storage, freeze the cookies in freezer bags for up to 3 months. You can also freeze the cookie dough balls on baking sheets, then transfer to freezer bags and bake directly from frozen, adding 1-2 extra minutes to the baking time.

Serving Suggestions

These versatile cookies are perfect for lunch boxes, afternoon snacks, or dessert. They pair wonderfully with a cold glass of milk, hot coffee, or tea. They’re also excellent for potluck gatherings and bake sales, as their unique combination of ingredients always sparks conversation.

Recipe Variations

Try using dark chocolate chips instead of semi-sweet for a more intense chocolate flavor. You can substitute the coconut with rolled oats for a different texture, or add dried cranberries along with the chocolate chips for a fruity twist. For a healthier version, replace half the all-purpose flour with whole wheat flour.

Troubleshooting Common Issues

If your cookies spread too much, your butter might have been too warm or your dough too soft. Chill the dough for 30 minutes before baking if this happens. If they’re too dry, make sure you’re not squeezing moisture from the zucchini and that you’re not overbaking them. The centers should still look slightly underdone when you remove them from the oven.

Making Ahead Tips

You can prepare the cookie dough up to 2 days in advance and store it covered in the refrigerator. Let it come to room temperature for easier scooping, or scoop the dough and freeze the balls on baking sheets before transferring to freezer bags for convenient baking anytime.

These Zucchini Coconut Chocolate Chip Cookies prove that healthy ingredients can create incredibly delicious treats. With their soft texture, tropical coconut flavor, and rich chocolate chips, they’re sure to become a family favorite that no one will guess contains vegetables.