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Soft and Chewy Chocolate Chip Zucchini Cookies

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These soft and chewy chocolate chip zucchini cookies are moist, tender, and packed with a subtle veggie twist that enhances the classic cookie flavor without overpowering it.

Ingredients

Scale
  • 1 cup (120g) shredded zucchini, excess water squeezed out
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (60ml) vegetable oil
  • 1 cup (200g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) semi-sweet or milk chocolate chips

Instructions

  1. Wash and finely shred about 1 medium zucchini to get 1 cup (120g). Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. Set aside.
  2. In a medium bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
  3. In a large bowl, mix ½ cup (115g) melted unsalted butter and ¼ cup (60ml) vegetable oil until smooth. Add 1 cup (200g) packed brown sugar and ¼ cup (50g) granulated sugar, stirring until creamy. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully incorporated.
  4. Fold the drained shredded zucchini into the wet ingredients.
  5. Gradually add the dry ingredients to the wet zucchini mixture, folding gently until just combined. Stop once no flour streaks remain.
  6. Stir in 1 cup (170g) chocolate chips evenly.
  7. Using a cookie scoop or tablespoon, drop rounded mounds of dough about 2 inches apart on parchment-lined baking sheets. Flatten each mound slightly with the back of a spoon or your fingers.
  8. Preheat oven to 350°F (175°C). Bake for 12-14 minutes until edges are golden and centers look just set but still soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cookies. Use a combination of butter and oil for the perfect soft and chewy texture. Watch baking time closely to avoid drying out. Chilling dough for 15-20 minutes before baking can help control spread and improve texture. Rotate baking sheets halfway through baking for even browning.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, soft cookies, chewy cookies, homemade cookies, vegetable desserts, easy cookie recipe

Find it online: https://rowanrecipes.com/soft-and-chewy-chocolate-chip-zucchini-cookies-easy-homemade-recipe-for-moist-cookies/