Chocolate Chip Zucchini Cookies
Indulge in the perfect marriage of wholesome and decadent with these Chocolate Chip Zucchini Cookies! This creative twist on a classic chocolate chip cookie recipe incorporates shredded zucchini for a boost of moisture and hidden nutrients, making them soft and irresistible. Warm hints of cinnamon elevate the flavor profile, while sweet, gooey bursts of semi-sweet chocolate chips make each bite heavenly. Quick and easy to whip up in just over 30 minutes, these cookies are a delightful way to sneak veggies into your baking without sacrificing dessert-time joy. Perfect for busy weekdays or a unique treat to impress family and friends, these homemade cookies store beautifully for days of snacking bliss.
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Recipe Information
Ingredients
- 1 cup (shredded and squeezed to remove excess moisture) Zucchini
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup (softened) Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup (packed) Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the shredded and squeezed zucchini, then gently stir in the chocolate chips.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your Chocolate Chip Zucchini Cookies! Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 483.9 g | 176% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 272.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 180 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
