Description
Deliciously moist and hearty zucchini chocolate chip cookies combining the sweetness of chocolate with the subtle texture of shredded zucchini and crunchy walnuts, perfect for a unique and satisfying treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini, shredded
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 cup chopped walnuts or almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 cup semi sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature by the time your cookie dough is ready.
- Cream Butter: Place the softened butter into a stand mixer fitted with the paddle attachment and cream on medium speed for 2-3 minutes until it becomes light and fluffy, creating a smooth base for your dough.
- Add Sugars: Incorporate the granulated sugar and light brown sugar into the creamed butter, continuing to mix for another 2-3 minutes to combine fully and enhance the dough’s texture.
- Mix Egg and Vanilla: Add the whole egg and vanilla extract to the mixture, blending until well incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Add Zucchini: Stir in the shredded zucchini until evenly distributed throughout the wet ingredients, adding moisture and a subtle vegetable sweetness to your cookies.
- Fold in Oats and Nuts: Gently fold the old fashioned oats and chopped walnuts (or almonds) into the mixture to add texture and nutty flavor.
- Combine Dry Ingredients: In a separate medium bowl, mix together the all-purpose flour, cinnamon, and baking soda to evenly distribute the leavening agents and spice.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture in two parts, folding just until combined to avoid overmixing which can toughen the cookies.
- Add Chocolate Chips: Fold in the semi sweet chocolate chips evenly throughout the dough, ensuring delicious bursts of chocolate in every bite.
- Scoop and Arrange Cookies: Drop the cookie dough by rounded tablespoons onto a baking sheet lined with a silicone baking mat or parchment paper, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for approximately 10 minutes or until the cookies are slightly golden brown around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 2-3 minutes to firm up, then transfer them to a wire rack to cool completely for perfect texture.
- Store Properly: Store cooled cookies in an airtight container to maintain freshness and moisture for several days.
Notes
- Do not overmix once the flour is added to avoid dense cookies.
- Ensure the butter is softened but not melted for proper creaming.
- You can substitute walnuts with almonds for a different nutty flavor.
- For a nut-free version, omit nuts or replace with seeds.
- The shredded zucchini should be squeezed lightly to remove excess moisture if it’s very watery, but some moisture is needed for soft cookies.
- Use a silicone mat or parchment paper to prevent sticking and aid in easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
