Description
Do you ever wish your regular chocolate chip cookies could be just a little healthier while still tasting amazing? These zucchini chocolate chip cookies are the perfect treat and a great way to use up your garden zucchini.
Ingredients
Units
Scale
- 1 cup of Unsalted Butter
- 1 cup of Sugar
- 1 cup of Brown Sugar
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 2 1/2 cups of Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Sea Salt
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Espresso Powder
- 2 cups of Shredded Zucchini
- 2 cups of Dark Chocolate Chips
Instructions
- Preheat your oven to 350 degrees F - Line a baking sheet with parchment paper.
- Shred zucchini with a box grater or mini food processor.
- Mix the butter and sugars together by using a mixer until the mixture looks light and fluffy, and the sugars are well blended into the butter. This usually takes a few minutes and helps create a smooth, even base for your cookies.
- Add in eggs and vanilla extract - continue mixing.
- In a separate large bowl whisk flour, baking soda, baking powder, sea salt, cinnamon and espresso powder.
- Add dry ingredients to wet ingredients and mix.
- Add in shredded zucchini and chocolate chips and mix gently. Chill dough for 30 minutes.
- Scoop dough onto prepared baking sheets and bake 12-15 minutes until golden brown.
- Cool on a wire rack to room temperature.
Notes
- Grate zucchini finely: For smooth, evenly textured chocolate zucchini cookies, grate your zucchini finely so it blends well into the dough.
- Squeeze out excess moisture: Press the grated zucchini to remove water, ensuring your cookie dough doesn't become too wet.
- Use oat flour: Swap some regular flour with oat flour for a nutty flavor and a healthier twist in your zucchini oatmeal cookies.
- Add a hint of cinnamon: A subtle hint of cinnamon adds warmth and complements the flavors of both the zucchini and chocolate.
- Maple syrup for sweetness: Replace some sugar with maple syrup for a rich, natural sweetness in your cookies.
- Mix in oats: Turn these into hearty zucchini oatmeal cookies by adding rolled oats to the dough for extra fiber and texture.
- Use a cookie scoop: For evenly sized cookies, use a cookie scoop to portion out the cookie dough, ensuring they bake evenly.
- Chill the dough: Allow the cookie dough to chill for 30 minutes before baking to help the cookies hold their shape and not spread too much.
- Freeze extras: If you don't want to bake all the dough at once, scoop the dough into a freezer-safe container and freeze for later use.
- Store in an airtight container: To keep your cookies fresh, store them in an airtight container once fully cooled.
- Make them chocolatey: For richer flavor, use both dark chocolate chips and cocoa powder to make them extra indulgent chocolate zucchini cookies.
- Use oats for texture: Combine oats with flour to create chewy oatmeal zucchini cookies with a satisfying texture.
- Don’t overmix the dough: When adding in the zucchini and chocolate chips, gently fold the ingredients to avoid overmixing, which can make the cookies tough.
- Freeze baked cookies: You can also freeze baked cookies by placing them in a freezer-safe container, perfect for enjoying fresh cookies anytime.
- Store extras for later: If you have leftovers, store extras in an airtight container to maintain freshness and enjoy them over a few days.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 13.6 g
- Sodium: 29.1 mg
- Fat: 6.8 g
- Carbohydrates: 19.3 g
- Protein: 1.7 g
- Cholesterol: 17.9 mg