Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies with chopped walnuts and a hint of cinnamon are a great late summer twist on the classic!
Equipment
- Electric mixer
- Sheet pan
- parchment paper
Ingredients
Butter and Sugars
- ¾ cup salted butter softened to room temperature
- ½ cup granulated sugar
- 1 cup packed light or dark brown sugar
Wet Ingredients
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini squeezed of excess liquid (about ½ medium zucchini)
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts optional
Instructions
Baking Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-5 minutes. Stop to scrape down the bowl once or twice.
- Add the egg, vanilla, and zucchini, beating after each and scraping down the bowl at least once.
- Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.
- Portion equally and roll into rounds. Space evenly about 4 inches apart on prepared sheet pan.
- Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
- Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, squeeze excess water from zucchini with a paper towel or tea towel before adding to cookie dough. Make sure you measure flour correctly. Cookie dough can be stored in the fridge for at least a week, so bake cookies fresh when you want them! Cookie dough can also be stored in the freezer.
Nutrition
Serving: 1cookieCalories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 18mgSodium: 160mgPotassium: 78mgFiber: 1gSugar: 13gVitamin A: 161IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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