Description
Soft Baked Zucchini Chip Cookies offer a deliciously unique twist on traditional cookies. Combining the natural sweetness of zucchini with rich chocolate chips, these soft and chewy treats are perfect for satisfying your sweet tooth while sneaking in some veggies. Enjoy them fresh from the oven or stored for later—this delightful recipe is sure to impress friends and family alike!
Ingredients
Scale
- 1 medium zucchini (about 1 cup grated)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate the zucchini finely and squeeze out excess moisture using a kitchen towel.
- In a bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt.
- In another bowl, cream the softened butter with brown and granulated sugar until fluffy. Add the egg and vanilla; mix well.
- Gently fold in the grated zucchini, then gradually combine wet and dry ingredients until just mixed. Stir in chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake for 12–15 minutes or until golden at the edges but soft in the center.
- Cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - Use fresh zucchini for maximum moisture and flavor. - Chill dough for about 30 minutes before baking to help prevent spreading. - For variations, try adding nuts or dried fruits instead of chocolate chips.