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Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies Recipe
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These Zucchini Chocolate Chip Cookies combine moist, tender texture with rich chocolatey flavor while sneaking in nutritious zucchini. Perfectly soft and chewy with a subtle veggie boost, they are easy to prepare with simple ingredients, kid-approved, and ideal for a versatile snack or treat.

Ingredients

Scale

Main Ingredients

  • 1 cup grated zucchini (fresh)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips

Instructions

  1. Prepare the Zucchini: Grate the fresh zucchini and gently squeeze out excess moisture if it feels very wet to keep the dough from becoming too soggy while maintaining moistness and tenderness in the cookies.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and spice for a perfect cookie texture.
  3. Cream Butter and Sugars: Using a mixer, beat softened unsalted butter with granulated and brown sugar until light and fluffy, creating a tender crumb and rich buttery flavor.
  4. Add Egg and Vanilla: Mix in the egg and vanilla extract until smoothly combined, helping bind the dough and infuse it with flavor.
  5. Incorporate Zucchini and Dry Mix: Fold the grated zucchini into the wet mixture, then gradually add the flour mixture. Stir just until combined to avoid overmixing and tough cookies.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough so every bite contains sweet chocolate pockets.
  7. Bake: Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until edges are lightly golden but centers remain soft. Let cool briefly on the pan before transferring to a wire rack.

Notes

  • Don’t over-squeeze the zucchini to maintain cookie moisture.
  • Use room temperature butter and egg for smoother dough.
  • If possible, chill the dough for 30 minutes to reduce spreading and enhance flavor.
  • Ensure baking soda is fresh for proper leavening and light texture.
  • Remove cookies from oven when edges are set to keep them soft and chewy.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, healthy cookies, hidden veggies, sweet treats, soft cookies, easy baking

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