Chocolate Chip Zucchini Cookies
Incredibly soft and moist chocolate chip cookies made with fresh zucchini. These tender, cake-like cookies are the perfect way to use up summer zucchini while creating a treat that's secretly nutritious and absolutely delicious.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini squeezed dry
- 1 cup chocolate chips
Instructions
- Shred zucchini and place in clean kitchen towel. Squeeze firmly over sink to remove excess moisture until no liquid drips out.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In large bowl, cream softened butter with both sugars using electric mixer until light and fluffy, 3-4 minutes.
- Beat in egg and vanilla extract until well combined.
- Fold in squeezed-dry zucchini using wooden spoon until evenly distributed.
- Add flour mixture in two additions, mixing until just combined after each addition. Don't overmix.
- Gently fold in chocolate chips until evenly distributed.
- Using cookie scoop or tablespoon, drop rounded portions onto prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are set and lightly golden. Centers should still look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Properly squeezing moisture from zucchini is crucial for preventing soggy cookies
Butter should be softened but not melted - it should give slightly when pressed
Don't overbake - cookies continue cooking on hot pan after removal
Store in airtight container for up to 1 week, or freeze for up to 3 months
Add slice of bread to storage container to keep cookies soft
Yellow squash can be substituted for zucchini
For gluten-free version, use 1:1 gluten-free flour blend with xanthan gum
Butter should be softened but not melted - it should give slightly when pressed
Don't overbake - cookies continue cooking on hot pan after removal
Store in airtight container for up to 1 week, or freeze for up to 3 months
Add slice of bread to storage container to keep cookies soft
Yellow squash can be substituted for zucchini
For gluten-free version, use 1:1 gluten-free flour blend with xanthan gum