These delicious zucchini chocolate chip cookies are a fun twist on a classic treat! The zucchini keeps them moist and adds a hidden veggie boost—talk about sneaky healthiness!
Plus, who can resist warm cookies packed with gooey chocolate chips? I love sharing these with friends, and they always ask for the recipe—it’s hard to believe there’s zucchini in there! 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend.
Zucchini: Make sure to squeeze out excess moisture before adding it to the dough. You can substitute grated carrot for a different flavor or if you don’t have zucchini on hand.
Butter: For a lighter option, consider using coconut oil or unsweetened applesauce. I’ve found that these can yield slightly different textures, but they still taste great!
Chocolate chips: Semi-sweet is standard, but feel free to use dark chocolate or even milk chocolate, depending on your preference. You could also try white chocolate or butterscotch chips for a fun twist!
How Do I Ensure My Cookies Come Out Soft and Chewy?
To make sure your zucchini chocolate chip cookies are soft and chewy, follow these tips:
- Don’t over-mix the dough when combining wet and dry ingredients. Stop mixing as soon as you don’t see any dry flour.
- Chill your dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Check your cookies around the 10-minute mark; they should be lightly golden on the edges but still soft in the center. They’ll firm up as they cool!
Delicious Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of preparation time and another 10-12 minutes for baking. You’ll be enjoying these mouthwatering zucchini chocolate chip cookies in about 30 minutes or less!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While the oven is heating, line two baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and make clean-up easier.
2. Combine the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg. Whisk everything together until blended. This ensures even distribution of the leavening agents and spices in your cookies.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and packed brown sugar together using a hand mixer or stand mixer until the mixture is creamy and smooth. This step is important to incorporate air into the cookie dough for a lovely texture.
4. Add the Egg and Vanilla:
Next, add the large egg and vanilla extract to the butter and sugar mixture. Beat everything together until combined, making sure it looks smooth and well incorporated.
5. Mix in the Zucchini:
Stir in the finely shredded zucchini. It will add moisture and a deliciousness to your cookies that’s surprisingly delightful. Make sure the zucchini is evenly distributed throughout the dough.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over-mix, as it can lead to tougher cookies.
7. Add Oats and Chocolate Chips:
Now, fold in the old-fashioned rolled oats and semi-sweet chocolate chips using a spatula or wooden spoon. This is where the cookie gets its classic charm with chewy oats and melty chocolate.
8. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. Don’t worry about them spreading too much, as they will hold their shape while baking.
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden. Keep an eye on them, as ovens can vary.
10. Cool the Cookies:
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
11. Enjoy!
Your moist and flavorful zucchini chocolate chip cookies are ready to be enjoyed! Pair them with a glass of milk or your favorite beverage for a delightful treat.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! If you prefer whole wheat flour, you can substitute it for all-purpose flour. Keep in mind that the cookies may be denser, so you might want to reduce the flour by a couple of tablespoons.
What If I Don’t Have Zucchini on Hand?
No worries! You can replace zucchini with finely shredded carrot or applesauce for a different flavor while still keeping the cookies moist. Just ensure that any substitute used is squeezed dry if it contains a lot of moisture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for added crunch. You can also mix in dried fruit like raisins or cranberries for a sweeter twist. Just make sure not to exceed the total 2 1/2 cups of mix-ins to keep the dough from getting too dry!
