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Zucchini Chocolate Chip Cookies

Soft, tender chocolate chip cookies made with shredded zucchini for extra moisture and a cozy homemade texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup zucchini finely shredded and lightly squeezed dry
Mix-ins
  • 1 cup semi-sweet chocolate chips

Equipment

  • 2 mixing bowls 1 medium and 1 large
  • 1 whisk
  • 1 hand mixer or stand mixer
  • 1 spatula
  • 2 baking sheets
  • 1 Parchment paper
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Stir in the shredded zucchini.
  6. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
  7. Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them slightly apart.
  8. Bake for 10 to 12 minutes, until the edges are set and the tops are lightly puffed.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Lightly squeeze the shredded zucchini to remove excess water, but do not dry it out completely. Do not overmix the dough. For variation, use dark chocolate chips or add chopped walnuts or pecans.