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Softest Chocolate Chip Zucchini Cookies

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These incredibly soft chocolate chip zucchini cookies are a crowd-pleaser that hides a vegetable in every bite. Perfect for using up summer’s zucchini bounty, they stay pillowy for days and are freezer-friendly.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 1 medium zucchini) grated zucchini, gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel or fine-mesh strainer and gently press to remove excess moisture—it should be damp, not dripping. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a medium bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2 minutes with a hand mixer on medium speed.
  5. Beat in egg and vanilla extract until just combined. Do not overmix.
  6. Fold in grated zucchini with a rubber spatula. The mixture may look curdled—this is normal.
  7. Gradually add dry ingredients to wet mixture, mixing on low speed or folding by hand until no streaks of flour remain. Do not overmix.
  8. Gently fold in chocolate chips (and nuts if using). Dough will be soft and slightly sticky.
  9. Using a 1.5-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart. Do not flatten.
  10. Bake for 10-12 minutes. Edges should be set and lightly golden, but centers will look soft and slightly underdone.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t over-squeeze the zucchini; it should still feel damp. Room temperature ingredients are important. Measure flour by spooning and leveling. If dough spreads too much, chill for 20 minutes. Rotate pans halfway through baking. Use light-colored baking sheets for even browning.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, soft cookies, summer dessert, easy cookie recipe, vegetable dessert

Find it online: https://elaraeats.com/softest-chocolate-chip-zucchini-cookies-easy-recipe/