Description
Deliciously moist and fudgy Zucchini Chocolate Chip Cookies that are surprisingly easy to make. The zucchini adds incredible moisture without any zucchini flavor, making these a perfect treat for everyone!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated and squeezed zucchini until evenly distributed.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent soggy cookies.
- For extra fudgy cookies, slightly underbake them.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg