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Zucchini Chocolate Chip Cookies Recipe

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These Zucchini Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating shredded zucchini for added moisture and a subtle vegetable boost. Soft, chewy, and packed with oats and cinnamon, these cookies are perfect for a nutritious snack or dessert that feels indulgent without being overly sweet. The dough requires chilling to develop flavor and texture, resulting in perfectly balanced treats with melty chocolate chips in every bite.

Ingredients

Vegetables

  • 1 cup (130g) shredded zucchini (lightly blotted)

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set this aside until step 4. Alternatively, you can cover and refrigerate the zucchini for up to 1 day; it can be used cold in the dough.
  2. Mix dry ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown and granulated sugars on medium speed until the mixture is creamy and fluffy, about 3 minutes. This step helps to incorporate air for a better texture.
  4. Add eggs and flavorings: Add the large egg to the creamed butter mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl to ensure even mixing. Next, add the pure maple syrup and vanilla extract and mix again on high until combined.
  5. Combine wet and dry ingredients: Add the dry oat-flour mixture and the blotted shredded zucchini to the wet ingredients. Mix on low speed just until ingredients are blended, avoiding overmixing which can toughen the cookies.
  6. Incorporate chocolate chips: With the mixer still running on low speed, gently beat in the semi-sweet chocolate chips ensuring they’re evenly distributed throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 2 hours, or up to 4 days. Chilling firms the dough and allows flavors to meld. If chilling for longer than a few hours, let the dough sit at room temperature for about 30 minutes before shaping and baking, as the dough will become quite firm.

Notes

  • Lightly blotting the zucchini retains enough moisture to keep the cookies soft without making the dough too wet.
  • Using old-fashioned rolled oats gives a chewier texture compared to quick oats.
  • Chilling the dough is essential for flavor development and helps prevent spreading while baking.
  • You can substitute chocolate chips with chunks or other mix-ins like nuts or dried fruit if desired.
  • Letting the chilled dough warm slightly before shaping makes it easier to handle.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

Find it online: https://recipesbyliza.com/zucchini-chocolate-chip-cookies-recipe/