Imagine the comforting warmth of freshly baked cookies combined with the goodness of zucchini—it’s a match made in heaven! Chocolate Chip Zucchini Cookies are a delightful twist on a classic, weaving together indulgence and nutrition in every bite. In this post, you’ll discover how to make these delicious treats in your own kitchen.
When I was a child, my grandmother used to bake the most amazing cookies. One summer day, after a bountiful zucchini harvest, she decided to experiment by adding grated zucchini to her famous Chocolate Chip Cookies. The result? A moist, heavenly treat that became a family favorite. Every time I bake a batch, I am transported back to her cozy kitchen, filled with love and warmth.
Why You’ll Love This Recipe
These Chocolate Chip Zucchini Cookies are not only packed with flavor but are also incredibly moist thanks to the zucchini. They’re perfect for sneaking in some extra veggies without compromising on taste. The texture strikes the perfect balance between soft and chewy, making them irresistible to both children and adults alike. Plus, they’re easy to prepare, requiring simple ingredients you likely have on hand.
Ingredients Notes
For successful cookies, selecting fresh and high-quality ingredients is key. Use firm zucchini and grate it finely to blend seamlessly into the dough. Opt for semi-sweet chocolate chips for the perfect balance of sweetness. If you’re out of Brown Sugar, coconut sugar makes an excellent substitute. Ensure your baking powder and baking soda are fresh to guarantee the cookies rise well.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
Step 2
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. This ensures they are evenly distributed.
Step 3
In a separate bowl, mix the wet ingredients: beaten egg, vanilla extract, melted butter, and both sugars until smooth. Stir in the grated zucchini.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, ensuring they’re evenly dispersed.
Step 5
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 12-15 minutes until golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Storage Options
Store these cookies in an airtight container at room temperature for up to five days for freshness. If you’d like to keep them longer, they freeze beautifully. Place them in a freezer-safe container and enjoy within three months. To reheat, simply warm them in the oven at a low temperature for a few minutes or enjoy them at room temperature.
Variations & Substitutions
For a nutty twist, add a handful of chopped walnuts or pecans to the dough. To make the cookies gluten-free, substitute all-purpose flour with a gluten-free blend. For a vegan version, replace the egg with a flax egg and use vegan chocolate chips.
Serving Suggestions
These cookies make a great afternoon snack, paired perfectly with a cup of tea or coffee. They’re also a hit at potlucks and family gatherings. Serve them warm from the oven to highlight their soft centers and gooey chocolate chips.
Frequently Asked Questions
Can I use a different type of chocolate?
You can definitely experiment with different types of chocolate to suit your taste. White Chocolate chips or dark chocolate chunks can provide varying levels of sweetness and complement the zucchini flavor beautifully.
How fine should the zucchini be grated?
Grate the zucchini as finely as possible. This ensures that the pieces blend seamlessly into the cookie dough, contributing moisture without altering the texture or appearance significantly.
Do I need to squeeze the moisture out of the zucchini?
Leaving the moisture in the zucchini ensures the cookies remain moist and soft. However, if your zucchini seems overly wet, you can gently blot it with a paper towel to remove excess moisture.
Chocolate Chip Zucchini Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup grated zucchini well-drained
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semisweet
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract; mix well.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the grated zucchini and chocolate chips.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on a wire rack.
