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
- 1 cup (130 grams) shredded zucchini , packed (see Notes)
- 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
- 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 or pecans , 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.1 cup (130 grams) shredded zucchini
- 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.¾ cup (170 grams) salted butter, ½ cup (100 grams) granulated sugar, 1 cup (213 grams) packed light or dark brown sugar
- Add the egg, vanilla, and squeezed zucchini, beating after each and scraping down the bowl at least once.1 large egg, 2 teaspoons vanilla extract
- Add the flour, baking soda, salt and cinnamon and mix until almost combined. Add the chocolate chips and walnuts and mix briefly until incorporated.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 or pecans
- 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. Repeat with remaining dough, letting the sheet pan cool in between batches.
Notes
- Using zucchini in this recipe: 1 cup packed shredded zucchini is about 1 small, or 1/2 a medium zucchini. You must remove the excess liquid from the zucchini, otherwise the cookie dough will be too wet and the cookies won't hold their shape during baking.
- You choose the amount of cinnamon: I provide a range so you can choose how spiced you want your cookies to be!
- How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. 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! Or freeze the dough balls for up to 1 month.
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
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
