You’re about to discover your new favorite cookie! These Zucchini Chocolate Chip Cookies are incredibly moist, secretly nutritious, and packed with melty chocolate chips. They’re perfect for using up garden zucchini and a delicious treat everyone will love.
Key Ingredients & Substitutions:
- All-purpose flour: Whole wheat flour can be substituted for a denser cookie.
- Granulated sugar & brown sugar: Essential for sweetness and moisture.
- Eggs: Binders. Flax eggs can be used for a vegan option (1 tbsp ground flax + 3 tbsp water per egg).
- Vegetable oil: Keeps them super moist. Melted butter or applesauce can be used.
- Vanilla extract: Enhances flavor.
- Baking soda: Leavening agent.
- Salt: Balances sweetness.
- Shredded zucchini: The star! Don’t squeeze out all the moisture.
- Chocolate chips: Any kind you like – milk, dark, or semi-sweet.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 cup chocolate chips
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 24 cookies
- Tools Needed: Large mixing bowls, whisk, rubber spatula, baking sheets, parchment paper or silicone baking mats.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt.
2. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract. Whisk until smooth and well blended.
3. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix the dough.
4. Add Zucchini and Chocolate Chips
Gently fold in the shredded zucchini and chocolate chips. Mix just until they are evenly distributed throughout the zucchini chocolate chip cookie dough.
5. Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
6. Cool Your Zucchini Chocolate Chip Cookies
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Storage Instructions:
Store cooled Zucchini Chocolate Chip Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm slightly in the microwave.
Frequently Asked Questions (FAQ):
-
Do I need to squeeze the water out of the zucchini?
No, for these Zucchini Chocolate Chip Cookies, the moisture from the zucchini helps keep them super soft and moist. -
Can I use frozen zucchini?
Yes, but thaw it first and pat it very dry with paper towels to remove excess water. -
What if my cookies are too flat?
Ensure your baking soda is fresh. Also, make sure your oven temperature is accurate. -
Can I add other mix-ins?
Absolutely! Walnuts, pecans, or even a sprinkle of cinnamon would be delicious additions to these zucchini chocolate chip cookies. -
Are these cookies healthy?
They contain zucchini, adding a bit of vegetable goodness, but they are still a treat! Enjoy them in moderation. -
Why are my cookies dry?
This often happens from overbaking or overmixing the dough. Zucchini chocolate chip cookies should be baked just until the edges are golden.