zucchini chocolate chip cookies
These moist and tender zucchini chocolate chip cookies are a delicious way to sneak in some extra veggies! Loaded with chocolate chips and subtly spiced, they’re perfect for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded zucchini and chocolate chips.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch of flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
Find it online: https://justflowe.com/zucchini-chocolate-chip-cookies/