These moist zucchini chocolate chip cookies are a delightful treat that combines the goodness of veggies with sweet chocolate chips. You won’t believe how soft and chewy they are!
Who knew sneaking in some zucchini could taste so good? I love that they still feel like a classic cookie while being a bit healthier. Plus, they disappear quickly around here! 🍪
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition. Use small zucchinis, as they are more flavorful. If you can’t find fresh zucchinis, you can use shredded carrots or applesauce for a sweet twist.
Butter: Unsalted butter gives you control over the saltiness. If you’re in a hurry, you can use coconut oil or a plant-based butter as a substitute.
Flour: All-purpose flour works best, but you can swap it for whole wheat flour for added fiber. I love a mix of both for heartiness!
Chocolate Chips: Semi-sweet is my favorite, but you can use dark chocolate or white chocolate chips for different flavors. Replacing chocolate chips with raisins or dried cranberries is also a fun variation!
How Do You Get the Zucchini Just Right?
Getting the zucchini ready is key to keeping the cookies moist but not soggy. Make sure to squeeze out excess moisture using a clean kitchen towel or paper towels. This helps prevent the cookies from becoming too wet. Here’s how:
- Grate the zucchini using a box grater.
- Place the grated zucchini on a clean towel and wrap it up.
- Twist the towel gently to squeeze out excess liquid.
With the right amount of moisture, your cookies will turn out soft and chewy, just as they should be! Happy baking!
Moist Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for flavor)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup grated zucchini (about 1 small zucchini, with excess moisture squeezed out)
- 1/2 cup rolled oats (optional for texture)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 10-12 minutes to bake. Don’t forget to let the cookies cool for a few minutes before diving in! You’ll have delicious, moist cookies ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, go ahead and preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to make clean-up easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This helps to evenly distribute the leavening and spices. Set this mixture aside for now.
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer (or your trusty wooden spoon) to cream together the softened butter, granulated sugar, and brown sugar until it looks light and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. You want a nice, smooth mixture here.
5. Incorporate Zucchini:
Stir in the grated zucchini until it’s fully incorporated into your mixture. This adds not only moisture but also a great flavor!
6. Combine Dry and Wet Ingredients:
Gently add the dry ingredient mix to the zucchini mixture, stirring until just combined. Be careful not to over-mix, which can make cookies tough.
7. Add Extras:
If you’re using rolled oats, chocolate chips, and nuts, now’s the time to fold those in. These add great texture and flavor to your cookies!
8. Scoop the Dough:
Using a tablespoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
9. Bake:
Pop the baking sheet in the oven and let them bake for 10-12 minutes, or until the edges look lightly golden. They may seem a bit soft in the center, but they’ll firm up as they cool!
10. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious, moist cookies with a glass of milk or a cup of tea! Perfect for sharing or keeping all to yourself!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. However, the cookies may be denser, so you might want to start with a mix of both to find your ideal texture!
How Do I Store These Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Omit the Nuts or Chocolate Chips?
Absolutely! If you’re not a fan of nuts or chocolate chips, feel free to leave them out. You can also replace them with other mix-ins like dried fruit, white chocolate, or even more zucchini!
What If I Don’t Have Any Zucchini?
If you don’t have zucchini on hand, you can substitute it with an equal amount of grated apples or applesauce for moisture and sweetness. Just keep in mind that this will change the flavor slightly!
