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Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies Recipe
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★★★★★

4.7 from 10 reviews

Deliciously soft and moist zucchini chocolate chip cookies that combine the subtle freshness of grated zucchini with sweet semi-sweet chocolate chips. These cookies are a perfect treat that sneaks in some veggies without sacrificing flavor, ideal for a wholesome snack or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure the cookies don’t stick during baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. This balances and evenly distributes the leavening and spices.
  3. Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to beat the softened unsalted butter, packed brown sugar, and granulated sugar together until the mixture is creamy and smooth. This step helps incorporate air for a tender cookie.
  4. Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is fully combined and smooth, providing structure and flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Stir just until combined to avoid overworking the dough, which can make cookies tough.
  6. Fold in zucchini and chocolate chips: Gently fold the grated zucchini and semi-sweet chocolate chips into the dough, ensuring an even distribution of moisture and sweetness.
  7. Shape cookies: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
  8. Bake: Bake in the preheated oven for 10-12 minutes until the edges are lightly browned but the centers remain soft and just set.
  9. Cool: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely, retaining their perfect texture.

Notes

  • Make sure to squeeze out any excess moisture from the grated zucchini with a clean kitchen towel to prevent soggy cookies.
  • If you prefer a nuttier flavor, add 1/2 cup chopped walnuts or pecans.
  • For a dairy-free version, substitute the butter with coconut oil or vegan butter.
  • These cookies store well in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • If you want a lower sugar version, reduce granulated sugar to 2 tablespoons and use dark chocolate chips.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, healthy cookies, vegetable dessert, soft cookies, easy baking recipe

Find it online: https://lucabites.com/zucchini-chocolate-chip-cookies-recipe/