These Gluten Free Zucchini Chocolate Chip Cookies are a favorite for summer baking when zucchini from the garden is plentiful. Finely shredded zucchini melts into a buttery, cinnamon‑scented cookie dough so that the cookies stay exceptionally soft, chewy, and moist—yet you would never guess they are both gluten free and packed with vegetables.
They bake up golden at the edges, tender in the center, and studded with semi‑sweet chocolate chips for a classic cookie flavor with added moisture and nutrition from the zucchini.
The most important trick for success is removing excess moisture from the shredded zucchini before adding it to the dough. If the zucchini is too wet the cookies will spread and become flat instead of holding a soft, chewy texture.
I prefer grating the zucchini on the small side of a box grater so the pieces are fine and easily blend into the dough. If you want to hide the zucchini completely for picky eaters, peel the zucchini first so no green flecks are visible.
This recipe yields about 32 cookies, making it great for sharing, freezing, or saving some for later snacks.
If you enjoy zucchini baking, try these other recipe ideas using zucchini: Easy Gluten Free Zucchini Brownies, Gluten Free Zucchini Squash and Corn Casserole, Air Fryer Roasted Zucchini Squash, or Baked Kale and Zucchini Pilaf.
Ingredients
- Unsalted butter, at room temperature
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- Gluten free all‑purpose flour
- Baking soda
- Ground cinnamon
- Sea salt
- Zucchini, grated and well drained
- Semi‑sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Line two or three baking sheets with parchment paper.
2. Prepare the zucchini: cut into chunks if needed, remove any large seeds, and grate using the small side of a box grater or a food processor. Transfer the grated zucchini to a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. Measure out 1 cup of drained zucchini and set aside.
3. In a mixing bowl, cream ½ cup (1 stick) unsalted butter with ½ cup granulated sugar and ½ cup brown sugar for 1–2 minutes until well combined and slightly fluffy. Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
4. In a separate bowl whisk together 2 cups gluten free all‑purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon sea salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated, drained zucchini and 1 cup semi‑sweet chocolate chips, mixing gently until evenly distributed.
6. Use a cookie scoop or a generous tablespoon to portion dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Wet your palm briefly with cold water and gently press each cookie ball down about halfway; if dough sticks to your hand, wet your hand again. The small amount of water will evaporate during baking and helps flatten the cookies evenly.
7. Bake at 350°F for 15–18 minutes, or until the edges are golden and centers appear set. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Supplies
- Box grater or food processor with grating disc
- Mixing bowls and a whisk or electric mixer
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets and parchment paper
- Kitchen towel or paper towels for draining zucchini
Substitutions
- Yellow squash – Can be used in place of zucchini; grate and drain the same way.
- Raisins – Swap raisins for the chocolate chips for a different flavor profile.
- Pumpkin seeds – Use pumpkin seeds instead of chocolate chips for added crunch and nutrition.
More Recipes You Might Enjoy
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Easy Gluten Free Zucchini Brownies
-
Gluten Free Zucchini Squash and Corn Casserole
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Air Fryer Roasted Zucchini Squash
-
The Best Gluten Free Cookie Recipes
Gluten Free Zucchini Chocolate Chip Cookies
- Author: Elaine VanVleck
- Total Time: 35 minutes
- Yield: 32 cookies
- Diet: Gluten Free
Description
Soft, chewy, and full of chocolate chips, these gluten free cookies get their tender texture from fresh shredded zucchini. The zucchini adds moisture without a vegetal taste, making these cookies ideal for after‑school snacks, bake sales, potlucks, or any time you want a comforting, chocolatey treat that uses up garden zucchini. The recipe is simple and comes together in about 35 minutes using common pantry ingredients.
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups gluten free all‑purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 1 cup grated zucchini, drained
- 1 cup semi‑sweet chocolate chips
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Grate and drain zucchini; squeeze out excess moisture and measure 1 cup.
3. Cream butter and sugars, then add egg and vanilla.
4. Whisk together flour, baking soda, cinnamon, and salt; add to wet ingredients and mix until just combined.
5. Fold in zucchini and chocolate chips. Portion dough onto sheets, gently flattening each mound with a wet palm.
6. Bake 15–18 minutes until golden around the edges. Cool on sheets briefly, then transfer to a rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you try these Gluten Free Zucchini Chocolate Chip Cookies, please leave feedback or a rating. This simple, reliable recipe is one of the best ways to use summer zucchini in a crowd‑pleasing, gluten free cookie.
Top Tip
The single most important step is squeezing out excess liquid from the shredded zucchini. After grating, wrap the zucchini in a clean towel or paper towels and squeeze firmly over the sink until it feels much drier. Then measure out the cup called for in the recipe. This prevents the dough from becoming too loose and the cookies from spreading too thin.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, arrange baked cookies on a sheet to freeze until firm, then transfer to a freezer‑safe bag or container for up to 2 weeks. Thaw at room temperature before serving.
Didn’t find the answer you’re looking for?
Below are answers to common questions about working with zucchini and gluten free cookie baking.
Frequently Asked Questions
Sometimes. Gluten free doughs can brown on the outside before the center finishes baking, so they may need a few extra minutes. If converting a wheat recipe to gluten free, consider lowering the oven temperature slightly and checking for doneness frequently. A gentle press on the cookie should show a slight spring back when done.
Yes. Excess water will thin the dough and cause cookies to spread too much. Drain grated zucchini in a colander and press with a spoon or wrap in a towel and squeeze. Once drained, measure the amount the recipe requires.
You can add a small amount of milk, applesauce, or an extra tablespoon of fat (butter or oil) to restore moisture. For this zucchini cookie recipe, the grated zucchini provides extra moisture, so additional liquids are usually unnecessary.
Yes. Scoop dough onto a parchment‑lined sheet, freeze until firm, then transfer the dough balls to a freezer bag for up to one month. When ready to bake, place dough on a lined sheet, thaw briefly if desired, then bake following the recipe instructions.
