Zucchini Chocolate Chip Cookies
Soft, chewy zucchini chocolate chip cookies with the perfect balance of sweetness and moisture—your new favorite way to bake with zucchini.
Servings: 24 cookies
Calories: 219kcal
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini about 1 medium zucchini
Add-Ins:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans optional
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Zucchini:
- Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Cream the Butter and Sugars:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Incorporate the Zucchini:
- Stir in the shredded zucchini until evenly distributed.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips and, if desired, the nuts.
Scoop the Dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You will make 24 cookies, or 2 baking sheets of cookies.
Bake the Cookies:
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature. If needed, use a large biscuit cutter, and swirl around the cookies to help them maintain a cookie shape, before removing them from the pan.
Nutrition
Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg