Zucchini Chocolate Chip Cookies

Servings:

54

Ready In:

2 Hours

Calories:

119

Good For:

Dessert

About this Recipe

When the garden is bursting with zucchini, you may be searching for new, creative ways to utilize this favorite green vegetable. Look no further than this recipe for zucchini chocolate chip cookies! Combining the fiber, vitamin A, manganese, and potassium of zucchini with the sweet tooth-satisfying taste of a chocolate chip cookie, this recipe is sure to be a real crowd pleaser. Not to mention it’ll add a nutrient-rich twist to a favorite treat.

MACRONUTRIENTS

PROTEIN

1.8 GRAMS

CARBOHYDRATES

17.4 GRAMS

FATS

5.3 GRAMS

Ingredients

1 cup Butter, Softened

1 cup Granulated Sugar

1 cup Brown Sugar, Packed

3 large Eggs

2 teaspoons Vanilla Extract

4 cups All-Purpose Flour

1 1/2 teaspoons Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Salt

2 1/2 cups Zucchini, Shredded

2 1/2 cups Chocolate Chips

Step by Step Instructions

Step 1

Preheat oven to 375 degrees F and prepare cookie sheets with parchment paper.

Step 2

Beat butter on medium until pale in color. Add both sugars and mix until well-combined. With mixer running on low, add eggs.

Step 3

In a separate bowl, sift together flour, baking soda, baking powder, and salt.

Step 4

Slowly add flour mixture to butter mixture.

Step 5

Place shredded zucchini in a dish towel and twist and squeeze until you have removed as much moisture as possible. Dump zucchini onto a paper towel and pat dry.

Step 6

Fold zucchini and chocolate chips into batter.

Step 7

Scoop batter onto prepared pans. Bake one pan at a time, approximately 10-12 minutes, rotating halfway through. Cookies will be slightly golden-brown but still pale.

Step 8

Allow them to cool on the rack and enjoy!