Enjoy soft, moist cookies packed with shredded zucchini and melty chocolate chips. These are perfect for using up garden zucchini and make a great kid-friendly snack.
Author:maya
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 cups shredded zucchini, squeezed dry
2 cups chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the shredded and squeezed zucchini and the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
To shred zucchini, use the large holes of a box grater. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial for preventing soggy cookies.
For a chewier cookie, slightly underbake them.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
These cookies are a great way to use up excess zucchini from your garden.
Consider these for back-to-school snacks or a delightful after-school treat.