These delicious zucchini chocolate chip cookies are soft and moist, perfect for a sweet treat! The hidden zucchini makes them a bit healthier without losing any yummy flavor.
I love making these cookies when I have extra zucchini around. It’s fun to surprise friends with a sweet snack that has a sneaky veggie inside. They never suspect a thing! 😂
What I enjoy most about this recipe is how quick it is. Just mix, scoop, bake, and they’re ready to enjoy! Great with a glass of milk or warm from the oven!
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star here, adding moisture without overpowering flavor. I recommend using small, fresh zucchinis. If you don’t have zucchini, you could use shredded carrots, but the texture might be slightly different.
Butter: Unsalted butter gives the best flavor. If you’re short on butter, you can use coconut oil or a dairy-free alternative. Just keep in mind that it may change the flavor a bit.
Chocolate Chips: Semi-sweet chips are great here; however, you can swap them for milk chocolate or dark chocolate if you prefer. For a healthier twist, try adding nuts or dried fruit instead!
What’s the Best Way to Prepare Grated Zucchini?
To get the perfect texture in your cookies, squeeze out the moisture from the grated zucchini before mixing it in. Here’s how:
- Grate the zucchini using a coarse grater.
- Place the grated zucchini in a clean dish towel.
- Wrap the towel around the zucchini and twist to squeeze out excess liquid.
This helps prevent the cookies from being too wet. Remember, a little moisture is good, but too much can make them soggy!
Moist Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini, squeezed to remove excess moisture)
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10-12 minutes to bake. Plus, you’ll need a little time for cooling. In approximately 30 minutes, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps evenly distribute the leavening agents. Set this bowl aside while you prepare the wet ingredients.
3. Cream the Butter and Sugars:
In a larger mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is essential for achieving that soft cookie texture.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is combined well. The mixture should look smooth and creamy at this point.
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips until evenly distributed. This step adds flavor and moisture to your cookies.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them to prevent overbaking!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up.
10. Enjoy!
Now it’s time to dig in! Enjoy these moist, flavorful zucchini chocolate chip cookies with your favorite beverage. Perfect for any time of day!
FAQ
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Make sure to thaw and squeeze out excess moisture before adding it to the cookie dough. This ensures the right texture in your cookies.
What If I Don’t Have Brown Sugar?
No worries! If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar, or make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them or freeze them, just make sure to separate layers with parchment paper.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or dried fruits like raisins. Just keep the total mix-ins roughly at 1 to 1.5 cups to maintain the cookie’s texture.
