Zucchini chocolate chip cookies are a crowd-pleasing treat to make with that garden zucchini. These cookies are buttery, chewy, and filled with rich chocolate chips.
Prep Time20 minutesmins
Cook Time11 minutesmins
Total Time31 minutesmins
Servings: 38cookies
Calories: 139kcal
Ingredients
¾cup(170g)unsalted butter, room temperature
¾cup(160g)brown sugar
½cup(100g)granulated sugar
1large egg, room temperature
2teaspoonsvanilla extract
2 ½cups(300g)all-purpose flour
1teaspoonbaking soda
½teaspoonsalt
1cup(135g)finely shredded zucchini, measure before squeezing liquid out
11ounces(311g)semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large bowl, add room temperature butter, granulated sugar, and brown sugar. With a hand mixer (or stand mixer), beat until creamed and fluffy, about a minute. Add egg and vanilla extract and beat until fluffy, about a minute.
In a separate bowl, add dry ingredients: flour, baking soda, and salt. Whisk to combine. Add to butter mixture and stir to combine (do not overmix).
After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies cakey and/or soggy.
Add shredded zucchini and chocolate chips to dough and stir to incorporate.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for 11-13 minutes, or until lightly browned across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (about 70 grams) before adding to the dough.
Baked cookies will keep for up to 5 days in a tightly sealed container at room temperature. Cookies (and dough) can be frozen for up to 3 months in a freezer-safe container.