These soft zucchini chocolate chip cookies are a tasty treat! They are moist and have little bits of chocolate that melt in your mouth. Plus, there’s zucchini hidden inside!
I love how sneaky these cookies are. You can enjoy a sweet snack while getting some veggies! It’s like a delicious two-for-one deal. Who doesn’t love that? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Unsalted Butter: I like using unsalted butter to control the saltiness. If you’re dairy-free, coconut oil works well as a substitute in equal amounts.
Zucchini: Finely shredded zucchini adds moisture and nutrition. You can use yellow squash if zucchini isn’t available. Just remember to squeeze out excess moisture!
Chocolate Chips: Semisweet chocolate is fantastic for that sweet touch. Feel free to swap in dark chocolate or even white chocolate chips if you prefer something different!
Why is Squeezing Zucchini Important?
Squeezing out excess moisture from the shredded zucchini is crucial. If you skip this step, your cookies might turn out too wet and won’t hold together. Here’s how to do it:
- After shredding the zucchini, place it in a clean dish towel or some cheesecloth.
- Twist the cloth to wring out as much liquid as possible.
- This extra step ensures your cookies come out soft yet chewy without being soggy!
Soft Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini, squeezed to remove excess moisture
- 1 cup (175g) semisweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus some cooling time afterward. You can whip up these tasty treats in no time, making them perfect for a quick snack or dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This will help lift the cookies and add flavor. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth. This adds air and lightness to your cookies!
4. Add Egg and Vanilla:
Next, crack in the egg and add the vanilla extract. Beat again until everything is nicely combined, creating a lovely base for your cookies.
5. Incorporate Zucchini:
Now it’s time to stir in that finely shredded zucchini. Remember to squeeze out any excess moisture beforehand so the dough is not too wet! Mix this in until it’s well combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir everything together gently until just combined. Be careful not to overmix—this keeps your cookies soft and tender!
7. Fold in the Chocolate Chips:
Now, gently fold in those delicious chocolate chips, ensuring they are evenly distributed throughout the batter.
8. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They will spread a little while baking.
9. Bake to Perfection:
Pop the cookies in your preheated oven and bake for about 10-12 minutes. You want the edges to be lightly golden and the centers to look soft—this is key to keeping them chewy!
10. Cool Down:
Once they’re done, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy!
Dig into your soft, moist zucchini chocolate chip cookies! They’re absolutely delightful with a glass of milk or your favorite drink. Enjoy every bite!
Can I Substitute the Zucchini with Another Vegetable?
Yes! Grated carrots or applesauce can be used instead of zucchini for a different flavor and texture. Just ensure they are also well-drained to avoid excess moisture in the dough.
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for a few seconds!
What If My Dough Is Too Sticky?
If your cookie dough is too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This helps firm it up, making it easier to handle when you drop them onto the baking sheet.
Can I Use Other Types of Chocolate Chips?
Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate chips according to your preference. You can also mix them for a fun variety!
