Soft Chewy Chocolate Chip Zucchini Cookies
These delightful cookies are a perfect blend of soft, chewy textures and gooey chocolate, with a sneaky addition of zucchini for extra moisture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (about 120g) shredded zucchini, squeezed dry
- 1 cup (170g) chocolate chips (semisweet or milk)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk the flour, baking soda, cinnamon, and salt together in a mixing bowl.
- Cream the butter, granulated sugar, and brown sugar in another bowl until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Incorporate the dry ingredient mixture gradually into the wet ingredients, mixing on low speed until just combined.
- Fold in the shredded zucchini and chocolate chips with a spatula.
- Scoop rounded amounts of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for about 10–12 minutes or until the edges are light golden brown. Let cool for 5 minutes before transferring to a wire rack.
Notes
For added texture, consider adding chopped nuts or dried fruits. Adjust ingredients for dietary needs, such as using dairy-free butter or flax eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, zucchini cookies, dessert recipes, easy baking, chewy cookies