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Soft and chewy chocolate chip cookies with grated zucchini that adds moisture and a subtle earthiness, enhanced by warm cinnamon and rich brown sugar.

Ingredients

Scale
  • 1 cup grated zucchini, very well-drained (about one small or half a large zucchini)
  • 2 1/4 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. Grate zucchini finely, wrap in a clean dish towel or paper towels, and squeeze out as much liquid as possible.
  3. Beat softened butter and packed brown sugar with an electric mixer until fluffy and pale.
  4. Add the egg and vanilla extract to the butter mixture and mix until fully blended and smooth.
  5. Whisk together flour, baking soda, ground cinnamon, and salt in a separate bowl.
  6. Slowly add the dry mixture to the wet ingredients, folding gently after each addition until the dough comes together with no visible flour streaks.
  7. Fold the drained zucchini and mini chocolate chips into the dough with a rubber spatula.
  8. Drop rounded tablespoons of dough onto the lined baking sheets, spacing about 2 inches apart.
  9. Bake 10–12 minutes until edges are light golden and centers look slightly underdone.
  10. Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Drain zucchini very well to keep cookies chewy and not soggy., Use the ‘spoon and level’ method when measuring flour to avoid dry cookies., Chill dough for 30 minutes if possible to enhance flavor and texture., Use parchment paper or silicone baking mats to prevent sticking and promote even baking., Do not overbake; remove cookies when edges are set but centers are still slightly soft., Use a cookie scoop to ensure even-sized cookies., Press extra chocolate chips on top of warm cookies for a bakery finish., Gluten-free option: Substitute all-purpose flour with gluten-free blend including xanthan gum., Vegan option: Use vegan butter, flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), and dairy-free chocolate chips., Nut-free: Omit nuts if added in mix-ins., Store cooled cookies in airtight container at room temperature for 3-4 days., Freeze baked cookies between parchment sheets; thaw at room temperature or warm in oven before serving., Freeze unbaked dough balls on a baking sheet then transfer to freezer bag; bake from frozen adding 1-2 minutes extra baking time.

Nutrition

Find it online: https://lanamixingbowl.com/soft-zucchini-cookies/