These moist zucchini chocolate chip cookies are a tasty treat! Packed with shredded zucchini and sweet chocolate chips, they’re soft, chewy, and deliciously sweet.
Honestly, who would think that a veggie can make cookies so yummy? I love sharing these with friends—they always ask for the secret ingredient, and I just smile! 😄
Making these cookies is super easy. Just mix the ingredients, bake, and enjoy warm. They’re a great way to sneak in some veggies without anyone noticing! Perfect for any occasion!
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture and a subtle flavor to the cookies. If you don’t have zucchini, you can try using grated apples or carrots as a substitute. Both add natural sweetness and moisture!
Butter: Unsalted butter works best for controlling the saltiness in your cookies. If you need a dairy-free option, coconut oil or vegan butter can be great substitutes, just soften them the same way you would butter.
Brown Sugar: Light brown sugar gives these cookies a rich flavor. If you’re out of brown sugar, you can use granulated sugar but the cookies will be less chewy and may have a lighter flavor. Combining granulated sugar with a bit of molasses can mimic brown sugar better.
Oats: Old-fashioned rolled oats provide texture. If you want to keep it gluten-free, use certified gluten-free oats or replace them with gluten-free flour for a different texture, noting that this may alter the cookie’s consistency.
How Do I Get the Best Texture in My Cookies?
To achieve that soft and chewy texture, focus on these important steps:
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the cookies from becoming too wet.
- Do not overmix the dough after adding the dry ingredients. Mixing just until combined helps maintain that tender texture.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and keeps them from breaking.
By paying attention to these details, you’ll end up with deliciously moist cookies every time!
Moist Zucchini Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need around 10-12 minutes for baking. Including cooling time, plan for about 30-40 minutes total from start to enjoying your cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). This will help to evenly distribute the dry ingredients.
3. Cream Butter and Sugars:
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar with a mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Mix in Wet Ingredients:
Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined and smooth.
5. Fold in the Zucchini:
Gently fold in the shredded zucchini using a spatula. Make sure to squeeze out any excess moisture from the zucchini first, as this will help keep the cookies from being too soggy.
6. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir just until combined—be careful not to overmix!
7. Add Oats and Chocolate Chips:
Stir in the rolled oats and chocolate chips until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough:
Using a spoon or cookie scoop, scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look a bit soft, but they will firm up as they cool.
10. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!
Once cooled, serve and enjoy these moist and delicious zucchini chocolate chip cookies. They’re perfect for sharing or enjoying with a cup of tea or coffee!
These cookies are tender, packed with oats and chocolate chips, and wonderfully moist thanks to the zucchini. They’re a delightful and healthy twist on a classic treat!
FAQ about Moist Zucchini Chocolate Chip Cookies
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that this might result in a denser cookie, so you may need to adjust the moisture by adding a bit more liquid, such as an extra tablespoon of milk.
What if I Don’t Have Zucchini?
If you don’t have zucchini on hand, you can use shredded carrots or even applesauce as substitutes. Both will add moisture and a hint of sweetness to the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Vegan?
Absolutely! To make the cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken) and use plant-based butter or coconut oil instead of regular butter. The cookies will turn out great!
