Chocolate Zucchini Drop Cookies

4.88 from 8 votes

Prep Time 10

Cook Time 12

Total Time 22

Servings dozen

Preheat your oven to 375 and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
Grate your zucchini.
In a large bowl, add the grated zucchini, baking soda, sugar, butter, and beaten egg. Stir together.
1 ½ cup grated zucchini, 1 teaspoon baking soda, 1 cup sugar, ½ cup butter, 1 large egg
Add in the flour, cocoa powder, cinnamon, and salt. Stir until fully combined.
2 cups flour, ½ cup unsweetened cocoa powder, 1 teaspoon cinnamon, ½ teaspoon salt
Stir in the chocolate chips.
1 cup chocolate chips
Use a cookie scoop to drop 12 cookies per cookie sheet.
Bake for 12 minutes, remove from oven and let cool for approximately 5 minutes on the pan before removing them to finish cooling.

No need to peel zucchini—grate it with the skin on; it blends right into the batter.
The number of zucchini needed depends on their size—usually 1–2 medium ones.
No grater? Finely chop the zucchini with a sharp knife as an alternative.
A box grater works well, but a food processor with a shredding attachment can save time if you have one.