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!
Ingredients
- ¾ cup salted butter (1½ sticks, 170 grams), softened to room temperature
- ½ cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini , see Notes (130 grams, about ½ medium zucchini)
- 2 ½ cup all-purpose flour (330 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground ci
- 1 cup semi-sweet chocolate chips (170 grams)
- ½ cup chopped walnuts , optional (56 grams)
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 then 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 (I use a #40 1½ Tbsp scoop) 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
NOTES:
- For best results, squeeze excess water from zucchini with a paper towel or tea towel before adding to cookie dough.
- 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
Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg