Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies are amazing! I have been using this recipe for years now, and it has always been a family favorite.
This is such a fun recipe for me because it is simple and delicious. The zucchini adds some moisture to the cookies, without adding any real flavor to it. Who wants a dry chocolate chip cookie? Zucchini is also nutritious and low in calories. It gives us a healthy dose of potassium and vitamin c.
Perfect Party & Holiday Cookie!
I’ve made this recipe for many holiday parties and family gatherings. It intrigues people when I tell them that there is zucchini in these cookies. Which makes them want to try it just to see if it is as strange as they think it is. Nope, they are simply delicious, and those who have tried them are hooked.
I’ve had many family members ask me for the recipe or ask to take some home with them from a party. I always end up making extra, just so they can take some home for later. Now I don’t know about you, but that is one of my favorite parts of holiday and family gatherings. When my family loves a recipe enough to ask for it, as well as asking if I mind them taking some of what I’ve made home. I find that to be a huge compliment! Or when I have friends ask me to make a specific kind of cookie for them.
Sneaking Veggies Into A Diet
I also get a great laugh when I make these. My husband loves them, and that makes me happy. But he’s always accusing me of trying to sneak vegetables into his diet when I make these cookies. Oh hey, a cookie! Don’t mind the green stuff in there… Now, after being married for over ten years, I found I just like to run with this idea that I’m just sneaky and trying to push more vegetables into my husband’s diet. When he asks me this I try to put on the most devious smile I can and say, “just eat the cookie, they’re delicious…” I mean, if he’s going to say that, I might as well take it and run with it, right?
I never really realized until a couple of years ago how much food ties family together. Sharing my recipes and making some of theirs. Even when we don’t see each other, or a family member is gone. Those recipes and those memories stay with us long after and makes us feel close even if we aren’t together for a holiday. That alone has made my journey in cooking that much more fun and worthwhile.
Use Different Chocolate Chips
My favorite way to make these around the holidays is with dark chocolate and mint chips instead of just plain ordinary chocolate chips. Which just furthers my husband’s theory that I’m sneaking vegetables into his diet and using the mint chocolate chips to camouflage the zucchini in these cookies. But I simply love the dark chocolate and mint combination.
These can be made with any kind of chocolate chips, really. That is one of the things I love about this recipe, how versatile it is. Since the zucchini doesn’t add any flavor, any kind of chocolate chips can be used. I’ve used the dark chocolate and mint, semi sweets, and even cranberry chips. The cranberry chips are really fun around the holidays because the zucchini is green, and the red chips give it this really fun and festive color to it. Another good one for the holidays is peppermint chips.
½ cup (1 stick) butter, softened
1 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup grated zucchini
1 cup chocolate chips or raisins
1 cup nuts, optional
Preheat the oven to 350, coat a baking sheet with cooking spray. I always use the special baking kind, not regular cooking spray.
In a large bowl, cream the butter and sugar together until light and fluffy. Gradually add in the egg, flour, and other dry ingredients. Note, I always cream the butter and sugar, then add my egg and mix again. Then add the salt and other spices, to mix again. Flour is always last, that way (in my opinion) everything is well mixed once it is done. Also add the flour somewhat slowly, maybe half a cup at a time. I’ve added a full cup and then started mixing, and it explodes everywhere. So I’ve found that for the clumsy baker, adding smaller amounts in a little at a time cuts down on the mess.
Don’t be stingy with the chocolate chips!
I don’t know about anyone else, but I have never in my life followed the directions portion of a recipe when it comes to the chocolate chips. Every time I make cookies, I just pour the entire bag in there. I’ve never quite understood the point of measuring it out. It feels stingy to me to just add a cup to my cookies. Plus I’m weird in that I don’t like open bags of chocolate chips lying around. One bag equals one batch of cookies in my mind.
Bake 15-17 minutes until golden brown. The cooking time really depends on the size of your cookies. My husband had a batch that were bigger than the rest, and they required a little more time in the oven. But the smaller ones were just fine after 15 minutes. He also left them on the cookie sheet to rest for about a minute after removing them from the oven. That way when he transferred them to the cooling rack, they weren’t crumbling and falling apart.
Zucchini chocolate chip cookies is one of those recipes that is really quite simple, yet versatile. I talked about the different kinds of chocolate chips that I’ve used when I make these cookies earlier. The possibilities are endless! Play around with this recipe and have some fun. I always do and it really is fun.
What is your favorite kind of holiday cookie? Have you tried these zucchini chocolate chip cookies? Tell me about your family favorites in the comments. I’d love to try some new ones this year. Check out my other dessert recipes!