These moist zucchini chocolate chip cookies are a delightful treat! They’re soft, sweet, and packed with chocolatey goodness, making veggies the perfect sneaky addition!
Who knew hiding zucchini in cookies could be so tasty? I love how you can enjoy a yummy snack and feel just a bit healthier. Perfect for sharing or keeping all to yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. You can try whole wheat flour for a healthier option or gluten-free flour if you need it gluten-free. Just make sure it’s a blend suitable for baking!
Zucchini: Fresh, garden zucchini is great here. If you don’t have zucchini, you could use shredded apples or carrots for a different flavor, but don’t skip the moisture! Just squeeze out the excess liquid.
Butter: Unsalted butter gives the best flavor. If you’re looking for a lighter option, you can use coconut oil or a plant-based butter substitute for dairy-free cookies.
Sugars: Both granulated and brown sugar are important for the right texture. You could use coconut sugar instead of brown sugar for a healthier twist, but the flavor will change slightly.
How Do I Make Sure the Cookies Stay Moist?
The key to moist cookies is ensuring the zucchini is well-prepared. Always squeeze out the excess moisture from the shredded zucchini to prevent the cookies from becoming soggy.
- Bake just until the edges are golden and the centers remain soft. They’ll continue to bake on the sheet a bit afterward.
- Avoid overmixing the dough. Mix just until everything is combined to keep those cookies lighter.
Letting them cool on a wire rack will also help maintain that perfect texture, so be patient and enjoy the aroma while they cool! 😊
Moist Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 10-12 minutes for baking. Afterward, let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. In total, you’ll be enjoying your delicious cookies in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper, which will help the cookies bake evenly and prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). This step ensures that your dry ingredients are well combined for even baking.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars together until the mixture becomes light and fluffy. This makes your cookies soft and delicious!
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the butter mixture until well combined. This adds great flavor and moisture to your cookies!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Don’t overmix here; you want to keep your cookies nice and soft!
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the shredded zucchini and chocolate chips using a spatula. This is what makes these cookies so special and delicious!
7. Scoop the Dough:
Using a tablespoon, drop rounded portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives enough room for them to spread as they bake.
8. Bake the Cookies:
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Don’t worry, they will firm up as they cool!
9. Cool the Cookies:
Once baked to perfection, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now that your cookies are cool, it’s time to dig in! Enjoy these moist, chocolatey cookies filled with a hidden veggie boost. Perfect with a glass of milk or a warm cup of tea!
Can I Use Whole Wheat Flour Instead?
Yes, you can! Whole wheat flour will add a nuttier flavor and slightly denser texture to the cookies. You may need to adjust the liquid slightly, so keep an eye on the dough consistency.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!
What If My Zucchini is Wet?
Make sure to squeeze out the excess moisture from your shredded zucchini. This prevents your cookies from becoming soggy. Use a clean kitchen towel or paper towel to absorb the moisture before adding it to the dough.
Can I Add Nuts to the Recipe?
Absolutely! Chopped nuts, like walnuts or pecans, would be a delicious addition. Just keep the total amount of mix-ins (chocolate chips and nuts) to about 1 ½ cups to ensure the cookies bake properly.
