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Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies Recipe
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Discover the perfect balance of indulgence and wholesomeness with these Zucchini Chocolate Chip Cookies. Moist and tender thanks to fresh shredded zucchini, these cookies deliver classic chocolate chip flavor with a hidden veggie boost, making them a delightful treat for the whole family.

Ingredients

Scale

Vegetables

  • 1 cup shredded zucchini (fresh and finely shredded, excess moisture squeezed out)

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free version)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (softened)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup chocolate chips

Instructions

  1. Prepare Your Zucchini: Start by washing and finely shredding the zucchini. Use a clean kitchen towel or paper towels to squeeze out excess moisture to prevent soggy cookies and ensure the right texture.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined. Set aside to streamline the baking process.
  3. Cream Butter and Sugars: Using a mixer or sturdy spoon, cream the softened butter with brown and granulated sugar until the mixture is light, fluffy, and well combined, creating the perfect base for tender cookies.
  4. Add Wet Ingredients: Beat in the egg and vanilla extract into the butter-sugar mixture until fully incorporated. Then, gently fold in the shredded zucchini to keep the texture light.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet bowl, mixing until just combined. Avoid overworking the dough to prevent tough cookies.
  6. Fold in Chocolate Chips: Gently stir in the chocolate chips, distributing them evenly throughout the dough for melty chocolate goodness in every cookie.
  7. Bake to Perfection: Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 12-15 minutes or until edges are lightly golden and centers are set.

Notes

  • Drain the zucchini well to avoid excess moisture and ensure perfect cookie texture.
  • Measure flour using the spoon and level method or a kitchen scale to prevent dense cookies.
  • Mix ingredients just until combined to avoid tough cookies.
  • Use room temperature softened butter for smoother creaming and fluffier dough.
  • Chilling the dough for 30 minutes before baking results in thicker cookies.
  • Underbake slightly for softer cookies that firm up as they cool.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, healthy cookies, vegan option, gluten-free cookies, hidden veggies, easy baking

Find it online: https://tastebudtrek.com/zucchini-chocolate-chip-cookies-recipe/