Zucchini Chocolate Chip Cookies
Delight in the perfect blend of decadence and nutrition with these Zucchini Chocolate Chip Cookies. Each bite offers a warm, gooey texture enhanced by rich chocolate chips and the subtle freshness of zucchini. Ideal for after-school snacks or movie nights, this recipe transforms a simple dessert into a family favorite. With just a few easy steps, you can whip up these delicious cookies that are sure to become a cherished treat at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, whisk together flour, baking soda, granulated sugar, brown sugar, and salt until evenly mixed.
- In another bowl, beat the egg and combine it with vanilla extract and grated zucchini. Mix until well combined.
- Fold the wet mixture into the dry ingredients gently until just combined; be careful not to overmix.
- Stir in chocolate chips until evenly distributed throughout the dough. Scoop tablespoon-sized mounds onto prepared baking sheets about two inches apart. Bake for 12-15 minutes or until lightly golden around the edges. Allow cooling on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg