Print

Soft Baked Chocolate Chip Zucchini Cookies

soft baked chocolate chip zucchini cookies - featured image
Print Recipe

These soft baked chocolate chip zucchini cookies are incredibly moist and tender, with a perfect chocolate-to-cookie ratio. They’re a delicious way to sneak vegetables into a treat, and nobody will guess the secret ingredient.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Shred the zucchini using the large holes of a box grater until you have about 1 cup loosely packed. Do not peel the zucchini.
  3. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the corners and twist, squeezing firmly to remove as much liquid as possible. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  6. Beat in the egg and vanilla extract until well combined, about 30 seconds.
  7. Fold in the squeezed-dry shredded zucchini with a spatula until evenly distributed.
  8. Gradually add the flour mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
  9. Fold in the chocolate chips (and nuts if using) until evenly distributed. The dough will be soft and slightly sticky.
  10. For best texture, cover the bowl and refrigerate the dough for 30 minutes (optional but recommended).
  11. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into balls about 1.5 inches in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  12. Bake one sheet at a time for 10-12 minutes. The cookies are done when the edges are lightly golden and set, but the centers still look slightly soft and underdone.
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

The zucchini squeezing step is crucial—do not skip it. Room temperature ingredients matter for proper creaming. Underbake slightly for the softest texture. Let cookies cool on the baking sheet for 5 minutes before transferring. For extra-soft cookies, store with a slice of bread in the container.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, soft cookies, vegetable cookies, easy cookie recipe, summer baking, zucchini recipes

Find it online: https://bakebelle.com/soft-baked-chocolate-chip-zucchini-cookies-the-best-easy-recipe/