Zucchini Chocolate Chip Cookies
Print RecipeThese cakey zucchini chocolate chip cookies blend fall spices like cinnamon and nutmeg with melty chocolate chips. Perfect for using garden zucchini (or yellow squash - see NOTES), they’re a tasty way to sneak in veggies. My family loves the soft texture
Servings: 40 cookies
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with paddle attachment
- box grater OR
- cheesecloth or clean kitchen towel for squeezing zucchini
- hand mixer OR
Ingredients
- 1 c. (120 g) zucchini grated and squeezed dry (OR yellow squash - see note)
- 2 ¾ c. (330 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 ¼ c. (283 g) salted butter softened
- 1 c. (200 g) granulated sugar
- ½ c. (110 g) light brown sugar packed
- 1 large egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 2 c. (340 g) semi-sweet chocolate chips
- ½ c. (60 g) pecans chopped (or walnuts) - optional
Instructions
- Preheat and Prep Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare Zucchini or Squash: With the small size grater, grate zucchini or squash and wrap in a kitchen towel or cheesecloth. Squeeze out excess liquid until dry, measure out 1 cup or 120g. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix Wet and Dry Ingredients: Gradually add to wet mixture, mixing until just combined.
- Mix Wet Ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes, using a hand or stand mixer. Add egg, egg yolk, and vanilla extract, beating until smooth. Stir in drained zucchini.
- Mix Add-Ins: Fold in chocolate chips and nuts (if using).
- Scoop Dough and Bake: Using a cookie scoop, place dough 2 inches apart on baking sheets. Bake for 13-15 minutes, until edges are lightly golden and centers are set but soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Storage: Store in an airtight container at room temperature for up to 5 days.
Notes
- Squeeze zucchini thoroughly to prevent spreading. Yellow squash has significantly more water than zucchini so you'll get more liquid. Make sure final weight of both zucchini and squash equals 120g.
- Layer cookies with parchment in storage to avoid sticking.
Serving: 1cookie | Calories: 240kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 96mg | Potassium: 121mg | Fiber: 2g | Sugar: 13g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
