Zucchini Chocolate Chip Cookies: Delicious Recipe!

Okay, get ready because I’m about to drop some serious flavor knowledge on you! I’ve been on a mission to create the ultimate zucchini chocolate chip cookies, and after countless batches (and taste tests, naturally!), I’ve nailed it. These aren’t your grandma’s bland zucchini cookies! We’re talking intensely moist, ridiculously flavorful, and bursting with chocolate.

They’re the kind of zucchini chocolate chip cookies that make you rethink everything you thought you knew about baking with veggies. These zucchini chocolate chip cookies are everything Cuba Queen stands for: bold, unexpected flavors that make every day feel like a celebration. Forget boring, because these zucchini chocolate chip cookies recipe are about to blow your mind!

INGREDIENTS You Need for This

This zucchini chocolate chip cookies ingredient list is short but mighty! The secret to epic zucchini chocolate chip cookies is using a combination of cinnamon and nutmeg – it elevates the flavor profile in a way you won’t believe. You’ll find the best vanilla extract for these zucchini chocolate chip cookies at your local specialty store!

• 1 ½ cups all-purpose flour: Don’t pack it! Light and fluffy is the way to go.
• 1 teaspoon baking soda: This is what gives our zucchini chocolate chip cookies that perfect rise.
• ½ teaspoon ground cinnamon: The secret ingredient! Adds warmth and depth.
• ¼ teaspoon ground nutmeg: Trust me on this – it’s a game-changer.
• ½ teaspoon salt: Balances out the sweetness.
• ½ cup (1 stick) unsalted butter, softened: The key to moist zucchini cookies. Make sure it’s actually soft!
• ¾ cup granulated sugar: For sweetness and structure.
• ¾ cup packed light brown sugar: Adds a caramel-like flavor.
• 1 large egg: Binds everything together.
• 1 teaspoon vanilla extract: Pure vanilla extract is worth the splurge.
• 2 cups grated zucchini, squeezed dry: Don’t skip the squeezing! Too much moisture will ruin your easy zucchini cookies.
• 1 cup chocolate chips: I prefer semi-sweet, but use your favorite!

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Don’t skip the parchment! It prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving the right texture in your zucchini chocolate chip cookies.
4. Beat in the egg and vanilla extract until well combined. Don’t overmix!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Here’s where most people mess up their zucchini chocolate chip cookies – don’t overmix! Overmixing develops the gluten and results in tough cookies.
6. Fold in the squeezed zucchini and chocolate chips. Be gentle!
7. Drop by rounded tablespoons onto the prepared baking sheets. Leave a little space between each zucchini chocolate chip cookies.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. In my kitchen, these zucchini chocolate chip cookies take exactly 11 minutes. Your oven might vary, so keep an eye on them!
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While your zucchini chocolate chip cookies are working their magic, grab your camera – this is Instagram gold!

This is where your zucchini chocolate chip cookies transforms into pure magic. Pro tip for zucchini chocolate chip cookies perfection: slightly underbake them! They’ll continue to cook on the baking sheet as they cool, resulting in super moist zucchini cookies. Your zucchini chocolate chip cookies should smell like warm spices and melting chocolate.

PRESENTATION

People absolutely lose their minds when I serve these zucchini chocolate chip cookies at parties! Serve these zucchini chocolate chip cookies warm with a scoop of vanilla ice cream or a cold glass of milk. They’re also amazing with a cup of hot coffee or tea. For an extra touch, dust them with powdered sugar or drizzle them with melted chocolate. This **zucchini chocolate chip cookies** recipe absolutely slays at dinner parties!

For a fun twist, try adding chopped nuts, dried fruit, or different types of chocolate chips to your zucchini chocolate chip cookies. Leftover **zucchini chocolate chip cookies** can be crumbled over yogurt or ice cream for a delicious and easy dessert. They make a great addition to a bake sale or potluck. For more sanity-saving dinner ideas, check out my recipe for chocolate zucchini bread!

FAQs

• Can I make these vegan zucchini chocolate chip cookies? Absolutely! Substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
• What if I don’t have brown sugar? You can use all granulated sugar, but the cookies will be slightly less moist and flavorful.
• How do I know when my zucchini chocolate chip cookies are perfectly done? The edges should be golden brown and the centers should be set but still slightly soft.
• Can I freeze the zucchini chocolate chip cookies dough? Yes! Drop the dough by rounded tablespoons onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Can I add nuts to these zucchini chocolate chip cookies? Absolutely! Walnuts, pecans, or almonds would all be delicious.
• What can I do if my zucchini is really watery? Make sure you squeeze out as much moisture as possible before adding it to the dough.
• How do I store these zucchini chocolate chip cookies? Store them in an airtight container at room temperature for up to 3 days.

These zucchini chocolate chip cookies are one of a kind!

CONCLUSION

This zucchini chocolate chip cookies recipe is everything Cuba Queen stands for: bold, unexpected flavors that are easy to make and guaranteed to impress. These zucchini chocolate chip cookies are more than just a treat; they’re a celebration of flavor.

My zucchini chocolate chip cookies Power Tips:

• Don’t overmix the dough!
• Squeeze the zucchini dry!
• Use high-quality chocolate chips!

Variations I’ve created and loved:

• Double Chocolate Zucchini Cookies: Add cocoa powder to the dough for an even richer chocolate flavor.
• Zucchini Oatmeal Chocolate Chip Cookies: For chewier Zucchini Oatmeal Chocolate Chip Cookies – Sally’s Baking, substitute half of the flour with rolled oats.
• Spiced Zucchini Cookies: Add a pinch of cardamom or ginger to the dough.
• Double Chocolate Chip Zucchini Cookies: If you love chocolate like me, check out this Double Chocolate Chip Zucchini Cookies | URBAN BAKES recipe!

The double chocolate version gets the biggest reactions, hands down! This zucchini chocolate chip cookies recipe reminds me of another flavor explosion. If your kids love this, they’ll go crazy for my Gluten-Free Pumpkin Chocolate Chip Muffins recipe!

I’m confident that you’re going to nail this recipe. Go forth and create some zucchini chocolate chip cookies memories! Now, go make these your signature dish and share your results!Let me know what happens!

zucchini chocolate chip cookies

Print Recipe

Pin Recipe

These soft and chewy zucchini chocolate chip cookies are a delicious way to sneak in some extra veggies. Moist and perfectly sweet, they’re a crowd-pleasing treat everyone will love.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini, excess moisture squeezed out
• 1 cup chocolate chips

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Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the shredded zucchini and chocolate chips.
7. Drop by rounded tablespoons onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a nutty flavor, add ½ cup of chopped walnuts or pecans to the batter.