zucchini chocolate chip cookies
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded zucchini and chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- 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.
Find it online: https://cubaqueen.com/zucchini-chocolate-chip-cookies/