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 (170 grams) salted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (213 grams) packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (130 grams) shredded zucchini , see Notes (about ½ medium zucchini)
- 2 ½ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅛-¼ teaspoon ground cinnamon
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (56 grams) chopped walnuts , optional
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Squeeze the shredded zucchini to remove excess liquid. I prefer to put it inside a paper towel or a clean tea towel, then wrap it and squeeze hard with my hands.
- 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 squeezed 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
- You must remove the excess water from the zucchini before adding it to the cookie dough, otherwise the cookie dough will be too wet and the cookies won't hold their shape during baking.
- Make sure you measure flour correctly. All recipes are tested measuring flour with the spoon and level method. Or for most accurate results, use a kitchen scale and weigh in grams.
- 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.
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
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