Make these soft, chewy cookies packed with shredded zucchini and gooey chocolate chips. This recipe is a simple way to use up garden zucchini while making a delicious, slightly healthier treat.
Author:maddie-thompson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, squeezed dry
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the squeezed, shredded zucchini and the chocolate chips using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Squeeze the moisture from the shredded zucchini using a clean kitchen towel or paper towels. Removing excess water keeps your cookies from becoming cakey.
For a twist, substitute half the chocolate chips with chopped pecans for pecan zucchini cookies.
If you want a tangier flavor, add 1 teaspoon of lemon zest to the wet ingredients for lemon zucchini cookies.