Zucchini Chocolate Chip Cookies
Wholesome, veggie-packed cookies that combine the sweetness of chocolate chips with the moist texture of fresh zucchini. A perfect hidden-veggie treat!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1.5 cups fresh zucchini, grated and squeezed very dry
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and warm cinnamon.
- In a large bowl, beat the softened butter and both sugars together for about 3 minutes until the mixture is light, fluffy, and perfectly combined.
- Beat in the eggs one at a time, followed by the rich vanilla extract.
- Stir in your thoroughly squeezed zucchini. Make sure it's nice and dry to keep your cookies perfectly soft and moist!
- Gently fold the dry flour mixture into the wet ingredients until just combined, then fold in those delicious, melty chocolate chips.
- Drop the cookie dough by heaping tablespoons onto your prepared baking sheet, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, just until the edges turn a lovely golden brown while the centers stay soft.
- Let your fresh cookies rest on the baking sheet for 5 minutes to set beautifully, then transfer them to a cooling rack.
Notes
Nutrition per serving: Calories: 160 kcal, Total Carbs: 21g, Net Carbs: 20g, Fats: 8g, Protein: 2g.
