Description

Delight in these soft and moist Zucchini Chocolate Chip Cookies that combine the subtle sweetness of shredded zucchini with rich semi-sweet chocolate chips and a hint of cinnamon. Perfectly spiced and nutty with optional walnuts, these cookies offer a delicious twist on the classic chocolate chip cookie and make a great way to sneak some vegetables into your treats.

Ingredients

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Wet Ingredients

3/4 cup salted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed light or dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded zucchini, squeezed of excess liquid (about 1/2 medium zucchini)

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/8-1/4 teaspoon ground cinnamon

Add-ins

1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts, optional

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper to prevent cookies from sticking and allow for even baking.
Cream Butter and Sugars: In the bowl of an electric mixer, beat the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl once or twice during mixing to ensure even blending.
Add Egg, Vanilla, and Zucchini: Beat in the egg and vanilla extract one at a time, followed by the shredded zucchini (make sure it’s squeezed dry to avoid excess moisture). Scrape down the bowl at least once to combine well.
Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet ingredients. Mix until the dough is almost combined. Avoid overmixing to maintain tender cookies.
Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and optional chopped walnuts gently until evenly distributed throughout the dough.
Portion and Shape Cookies: Using a #40 scoop (about 1½ tablespoons), portion the dough into rounds. Place them on the prepared sheet pan, spacing each cookie about 4 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges turn golden and the tops are set but not browned.
Cool Cookies: Let the cookies cool on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled for the best texture.

Notes

Make sure to squeeze the shredded zucchini well to remove excess moisture, which helps prevent soggy cookies.
Using parchment paper ensures easy removal and cleanup.
Walnuts are optional but add a nice crunch and flavor contrast.
You can adjust the cinnamon quantity to your preference or omit it if desired.
Cookies store well in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg