Description
These Zucchini Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, adding moist shredded zucchini for extra texture and nutrition without compromising on flavor. Soft, chewy, and perfectly sweet, these cookies are a great way to sneak some veggies into a delicious treat.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup salted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini, squeezed of excess liquid (about 1/2 medium zucchini)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8–1/4 teaspoon ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven: Set your oven to 375°F and line a sheet pan with parchment paper to prepare for baking the cookies.
- Cream the butter and sugars: In the bowl of an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy, roughly 3-5 minutes. Be sure to scrape down the sides of the bowl once or twice for even mixing.
- Add egg, vanilla, and zucchini: Beat in the egg and vanilla extract. Then incorporate the shredded, well-squeezed zucchini. Scrape down the bowl at least once to ensure everything is mixed evenly.
- Combine dry ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet mix. Mix until just combined, being careful not to overwork the dough.
- Fold in chocolate chips and walnuts: Gently mix in the semi-sweet chocolate chips and optional chopped walnuts until evenly distributed throughout the dough.
- Portion and shape cookies: Using a #40 scoop (approximately 1½ tablespoons), portion the dough into rounds. Place them on the prepared sheet pan spaced about 4 inches apart to allow room for spreading.
- Bake the cookies: Bake for 9-11 minutes, or until the edges are golden and the tops are set but not browned.
- Cool: Let the cookies cool on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and maintain their shape.
Notes
- Make sure to squeeze out excess liquid from the shredded zucchini to avoid soggy cookie dough and ensure proper texture.
- Chopped walnuts are optional and can be omitted or replaced with your preferred nuts or seeds.
- Using parchment paper on the baking sheet prevents sticking and simplifies cleanup.
- For best results, do not overbake to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
