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Zucchini Chocolate Chip Cookies
Zucchini chocolate chip cookies are quite simply amazing. I have been using this recipe for years now, and it has always been a family favorite. Where the recipe came from, I’m not sure. But I’m certainly glad I found it, because it is a well used recipe!
This is such a fun recipe for me because it is both 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? I think that is the fastest way to ruin what should be a delicious cookie.
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Zucchini is also quite nutritious and low in calories. It gives us a healthy dose of potassium and vitamin c.
Have you tried making these zucchini chocolate chip cookies? Come on in and let me tell you about them!
Zucchini Chocolate Chip Cookies Ingredients
Butter, ½ cup, or 1 stick, softened
Sugar, 1 cup
Flour, 2 cups
Baking Soda, 1 teaspoon
Cinnamon, 1 teaspoon
Salt, ½ teaspoon
Zucchini, 1 cup, grated
Chocolate Chips, 1 cup or 1 bag
Nuts, 1 cup, optional
Zucchini Chocolate Chip Cookies Directions
Using a box grater, grate one zucchini. I usually go for a small to medium size zucchini. They produce a lot more than you would expect! But that also means you can use more in other recipes or measure out and freeze any extra. I measure it out in 1 cup amounts for freezing.
Preheat the oven to 350 degrees. Coat a baking sheet with a non-stick cooking or baking spray.
In a mixing bowl, add all the dry ingredients together and mix well. This would be the flour, baking soda, cinnamon, and salt.
In a stand mixer, cream the butter and sugar together on a high speed until it has a light and fluffy consistency. I usually let mine go for about three minutes.
Add in the egg next and continue mixing until the egg is incorporated. This should take less than a minute. If you need to, scrape the sides of the bowl with a silicone spatula to make sure everything is well mixed.
Turn down the speed on your stand mixer and start slowly adding in the dry ingredients in small amounts. If you dump it all in, it will explode and go everywhere.
Bake for 15-17 minutes until golden brown. The cooking time will depend on the size of your cookies, so keep an eye on them around the 14 minute mark and determine if they are ready to come out or need to go longer.
Remove the cookies from the oven and allow them to rest on the cookie sheet for a few minutes. Otherwise they will crumble and fall apart.
Once they have cooled for a few minutes, transfer them to a cooling rack to finish cooling.
My favorite way to make these around the holidays is with dark chocolate and mint chips instead of just plain ordinary chocolate chips. These can be made with any kind of chocolate chips though.
Since the zucchini doesn’t add any real flavor, that makes this recipe incredibly versatile and you can certainly play around with whatever fits the specific holiday. I’ve made them with dark chocolate and mint chips, semi sweet chocolate chips, peppermint chips, and even cranberry chips. The possibilities are endless.
The original recipe I was given called for 1 cup of chocolate chips. I’ll be honest here and tell you that I’ve never measured out chocolate chips in any cookie recipe I make. I always open the bag and use the entire thing. One batch equals one bag of chocolate chips for me. But if you prefer, you can certainly measure them out. It is totally up to you.
Zucchini is primarily water. I don’t know how much, but that is why it adds both moisture and nutrition to your cookies. But that means that they will spread out a bit more than a traditional cookie when baking. If the dough looks too runny for you, add in some extra flour and mix again. Start with a small amount, like ¼ cup of extra flour and eyeball it from there. It is going to look wet either way, but it shouldn’t be runny.
Sometimes this happens for me, sometimes not. It all seems to depend on the zucchini. That does create a variable in the recipe, but you can always add more flour and it’ll do just fine. Don’t be afraid to play around with this recipe, as you really can’t go wrong with it.
Why I Love This Recipe
Zucchini chocolate chip cookies are one of those recipes that is really quite simple yet versatile. I love that any kind of chocolate chip will work in this recipe, and that makes it a really fun holiday cookie.
These cookies are the perfect holiday cookie. I’ve made this for many holiday parties and family gatherings over the years. 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. Nope, not strange. Just 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 from a party. I always end up making extra, just so they can take some home for later. Which is quite the compliment! That is my favorite part of holiday parties and family gatherings, is when people want to take some home for later.
I also get a great laugh when I make these. My husband, Nathan, loves them and that always makes me happy. But he always accuses 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… 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? That is the joy of being married for as long as we have.
Have you tried making this delicious zucchini chocolate chip cookies recipe yourself yet? Are you a fan? Did you change the type of chocolate chips used? What is your favorite dessert? Let me know your thoughts in the comments!
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