Zucchini Chocolate Chip Cookies Recipe

Zucchini Chocolate Chip Cookies Recipe

How To Make Zucchini Chocolate Chip Cookies

Aside from whole oats and chocolate chips, you’ll also be rewarded by a surprise ingredient hiding behind the soft, chewy center of these zucchini cookies.

Preparation: 2 hours 15 minutes
Cooking: 14 minutes
Total: 2 hours 29 minutes

Serves:

Ingredients

  • 1cupzucchini,(140 grams), shredded & blotted
  • 2cupsold fashioned whole rolled oats,(160 grams)
  • 1cupall purpose flour,(125 grams), spoon & leveled
  • ½tspbaking soda
  • ½tspsalt
  • 1tspcinnamon
  • ½cupunsalted butter,(1 stick; 115 grams), softened to room temperature
  • ½cupdark or light brown sugar,(100 grams), packed
  • ½cupgranulated sugar,(100 grams)
  • 1large egg,at room temperure
  • 1tbsppure maple syrup
  • tsppure vanilla extract
  • 1cupsemi sweet chocolate chips,(180 grams)

Instructions

  1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside.

  2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.

  3. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars together on medium speed until creamy for about 2 minutes.

  4. Add the egg and mix on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.

  5. Add the dry ingredients and the zucchini to the wet ingredients, then mix at low speed until combined. With the mixer still running at low speed, beat in the chocolate chips.

  6. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.

  7. Preheat oven to 350 degrees F (177 degrees C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Scoop or roll cookie dough, a heaping 1½ Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.

  9. Bake for 13 to 14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.

  10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  11. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.

Nutrition

  • Calories: 146.85kcal
  • Fat: 6.72g
  • Saturated Fat: 3.86g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.93g
  • Polyunsaturated Fat: 0.43g
  • Carbohydrates: 21.11g
  • Fiber: 1.30g
  • Sugar: 11.81g
  • Protein: 2.13g
  • Cholesterol: 17.92mg
  • Sodium: 80.68mg
  • Calcium: 13.89mg
  • Potassium: 79.98mg
  • Iron: 0.87mg
  • Vitamin A: 36.21µg
  • Vitamin C: 0.93mg
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