Chocolate Chip Zucchini Cookies
A delightful twist on classic chocolate chip cookies with grated zucchini for added moisture and nutrition.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Mix in zucchini: Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add in your dry mixture to the wet ingredients and stir until just combined.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Scoop the dough: Drop cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Allow your cookies to cool on the baking sheet before transferring them to a wire rack.
Notes
These cookies can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, zucchini cookies, healthy desserts