These moist zucchini chocolate chip cookies are a tasty treat that cleverly hides a little bit of veggie goodness! With chocolate chips melting into every bite, what’s not to love?
You’ll be surprised how well the zucchini works here—it’s like a sneaky ingredient that adds moisture without being noticed! Just mix, bake, and enjoy these yummy cookies with a glass of milk.
Key Ingredients & Substitutions
Zucchini: This is the star of the cookies! It adds moisture and a subtle greenery. Use medium zucchini, and don’t forget to squeeze out excess moisture with a paper towel. If you don’t have zucchini, grated carrots can be a fun substitute!
Butter: Unsalted butter yields the best flavor balance. If you’re short on butter, replace it with equal parts vegetable oil, or use softened coconut oil for a slight tropical twist.
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to mix it up! Use dark chocolate for a richer taste, or even white chocolate for a sweeter cookie. You can also swap in chocolate chunks if you prefer a chunkier texture.
Flour: All-purpose flour keeps these cookies chewy. For a healthier twist, consider whole wheat flour or a gluten-free blend. Just remember, this might change the texture slightly!
How Do I Ensure My Cookies Are Perfectly Moist?
Getting that perfect moist texture is key to delicious zucchini cookies. Here are some tips:
- Grate your zucchini finely. A finer grate allows the zucchini to blend well into the batter.
- Squeeze any excess moisture out after grating. This helps prevent the cookies from becoming too wet and falling apart.
- Don’t overbake! Keep an eye on them; cookies should be set but still soft in the center when you take them out.
- Let them cool on the baking sheet for a few minutes. This helps them hold their shape and finish cooking through the residual heat.
Moist Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
Add-ins:
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake. Total time is about 30 minutes, including cooling. These cookies are quick to make and even quicker to vanish!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Now you’re ready to bake!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This will help ensure everything is well combined and your cookies rise perfectly. Set this bowl aside for now.
3. Cream Butter and Sugars:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This step adds air to the mix, making your cookies tender and delicious.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract into the butter-sugar mixture until everything is well combined. A smooth blend at this point is key to your cookie’s texture.
5. Incorporate Zucchini:
Stir in the grated zucchini gently. You won’t see it, but it will add amazing moisture and a lovely texture to the cookies.
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix, as that can lead to tough cookies!
7. Add Chocolate Chips and Nuts:
Fold in the chocolate chips and, if you like, the chopped nuts. This is where the good stuff comes in!
8. Scoop onto Baking Sheet:
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives them room to spread while baking.
9. Bake:
Pop the baking sheet in the oven and let them bake for about 10-12 minutes, or until the edges are lightly golden and the centers are set. Your kitchen will smell fabulous!
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Grab a glass of milk and enjoy your delicious zucchini chocolate chip cookies!
Can I Use a Different Sweetener in This Recipe?
Absolutely! You can substitute granulated sugar with alternatives like coconut sugar or even a sugar substitute like erythritol for a lower-calorie option. Just remember that the texture and sweetness level might vary slightly, so adjust to your taste!
What If I Don’t Have Zucchini?
No worries! You can use grated carrots as a substitute. They will lend a different flavor but still provide moisture to the cookies. Another option is to use applesauce—1 cup of unsweetened applesauce can replace the zucchini to keep your cookies moist!
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 fresh longer, you can also freeze the cookies in a freezer-safe bag for up to 2 months. Just let them thaw at room temperature before enjoying!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce. For the butter, use a plant-based butter or coconut oil. Enjoy your vegan treat!
