Description
Delightful Chocolate Chip Zucchini Cookies offer a surprising twist on classic treats. These moist, tender cookies blend garden-fresh zucchini with rich chocolate for a surprisingly delectable dessert you’ll crave.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 large egg
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- ½ cup rolled oats (optional, for added texture)
- ½ cup chocolate chips, raisins, or chopped nuts (optional)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 12 tbsps milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Calibrate the oven to 350F (175C) and line baking sheets with parchment paper.
- Cream Mixture: Whip butter, granulated sugar, and brown sugar until light and fluffy, then seamlessly incorporate egg and vanilla essence.
- Dry Ingredients: Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate mixing bowl.
- Combine Components: Delicately merge wet and dry ingredients, folding in zucchini, optional oats, chocolate chips, raisins, or nuts until just combined.
- Shape and Bake: Carefully drop cookie dough onto prepared sheets, spacing generously, and bake for 10-12 minutes until edges turn golden and centers stabilize.
- Cool and Finish: Transfer cookies to a cooling rack, allowing complete temperature reduction, and optionally drizzle with a glaze made from powdered sugar, milk, and vanilla extract.
Notes
- Moisture Management: Squeeze excess water from shredded zucchini using a clean kitchen towel to prevent soggy cookies and maintain ideal texture.
- Flour Flexibility: Substitute all-purpose flour with gluten-free alternatives like almond or oat flour for those with wheat sensitivities.
- Sweetness Control: Reduce sugar content by using natural sweeteners like honey or maple syrup, adjusting liquid ingredients slightly to maintain cookie consistency.
- Storage Strategy: Store cookies in an airtight container at room temperature for 3-4 days, separating layers with parchment paper to prevent sticking and preserve softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg