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Soft Chewy Chocolate Chip Zucchini Cookies

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A soft and chewy cookie recipe that cleverly incorporates zucchini for moisture and subtle sweetness, balanced with melty chocolate chips and warm cinnamon.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 medium zucchini (about 1 cup grated), squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Grate the zucchini using a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels to yield about 1 cup of squeezed zucchini.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  4. In a medium bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the egg and vanilla extract until fully combined and smooth.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
  7. Gently fold in the grated zucchini and semi-sweet chocolate chips until evenly distributed.
  8. Using a cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
  10. Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing out excess moisture from the zucchini is crucial to prevent soggy cookies. Avoid overmixing the dough to keep cookies tender. Pull cookies out when edges are set but centers are still slightly soft for best chewy texture. Cooling on a wire rack prevents sogginess. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil. Add nuts or seeds for texture variations.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, soft chewy cookies, vegetable desserts, easy cookie recipe, homemade cookies

Find it online: https://dahliadishes.com/soft-chewy-chocolate-chip-zucchini-cookies-recipe-easy-homemade-guide-for-perfect-treats/