Zucchini Chocolate Chip Cookies
Discover the perfect fusion of indulgence and wholesome goodness with these Zucchini Chocolate Chip Cookies. This unique recipe sneaks finely grated zucchini into the dough, adding moisture and a delightful nutrient boost, while semi-sweet chocolate chips bring the classic sweetness you crave. A hint of warm cinnamon, rolled oats, and brown sugar create a cozy, bakery-style flavor in every bite. These cookies are soft, chewy, and irresistibly delicious, making them an ideal treat for dessert, a midday snack, or even a lunchbox surprise. With just 15 minutes of prep time, this recipe is a quick and easy way to transform everyday ingredients into a guilt-free indulgence your family will love. Perfect for those looking for creative zucchini recipes or healthier cookie options!
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Recipe Information
Ingredients
- 1 cup zucchini, finely grated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.5 cup rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the grated zucchini, then set it aside.
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Stir together with a whisk and set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the squeezed zucchini, rolled oats, and chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of the 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 lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 533.5 g | 194% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 294.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 254 mg | 20% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1322 mg | 28% | |
*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.
