Description
Zucchini Chocolate Chip Cookies are a delightful fusion of rich chocolate and hidden nutrition. These soft, chewy treats blend the sweetness of chocolate chips with the subtle moisture of finely grated zucchini, delivering a surprising twist on a classic dessert. Perfect for any occasion, from cozy family gatherings to an afternoon snack, these cookies will impress everyone while sneakily incorporating veggies into their diet. Bake a batch today and enjoy the deliciousness that awaits!
Ingredients
- 1 cup finely grated zucchini
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In one bowl, whisk together flour, baking soda, and salt. In another bowl, combine melted butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
- Gradually fold the dry mixture into the wet mixture. Gently incorporate the grated zucchini and chocolate chips.
- Scoop tablespoon-sized amounts onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes or until edges are golden brown. Allow cooling on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Pat the grated zucchini dry with a kitchen towel to avoid soggy cookies. For added texture, consider mixing in nuts or substituting chocolate chips with white chocolate or dried fruits. Store in an airtight container at room temperature for up to five days; freeze for up to three months.