Best 4 Zucchini Chocolate Chip Cookies Recipes
Are you looking for a delicious and unique way to use your extra zucchini? Look no further than zucchini chocolate chip cookies! These cookies are a delightful combination of sweet and savory, with the zucchini adding a subtle moistness and a hint of vegetal flavor. The chocolate chips provide a rich, decadent contrast to the zucchini, making these cookies a perfect treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield a batch of delicious, unforgettable zucchini chocolate chip cookies.
Here are our top 4 tried and tested recipes!
ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
ZUCCHINI CHOCOLATE CHIP COOKIES
These super soft chocolate chip cookies feature a surprising - and surprisingly great - ingredient: zucchini.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
- In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
- Add the zucchini and chocolate chips and mix just until incorporated.
- Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
- Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 3 days.
ZUCCHINI CHOCOLATE CHIP COOKIES
A healthier alternative to chocolate chip cookies that uses zucchini and still tastes great!
Provided by Amandini
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine sucralose sweetener and margarine in a large bowl; beat together until creamy. Beat in egg white and vanilla extract. Stir in zucchini.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the zucchini mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 10.2 g, Fat 2.8 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 2.4 g
ZUCCHINI CHOCOLATE CHIP COOKIES RECIPE
These cookies are so soft and chewy with the perfect hint of spice!
Provided by Six Sisters
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, cream together butter and sugar.
- Add eggs, one at a time, and beat after each addition.
- Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
- Fold in zucchini and chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 5764 kcal, Fat 224 g, SaturatedFat 132 g, Cholesterol 415 mg, Sodium 6131 mg, Carbohydrate 888 g, Sugar 468 g, Protein 88 mg
Tips:
- Zucchini is a versatile vegetable that can be used in many dishes. Don't just limit yourself to zucchini bread or muffins.
- Grating the zucchini finely will help it blend into the cookie dough more easily. If you don't have a grater, you can use a food processor.
- Be sure to blot the zucchini dry before adding it to the cookie dough. This will help prevent the cookies from becoming too wet.
- Adding some chopped nuts or dried fruit to the cookie dough can give them a nice crunchy texture.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Conclusion:
Zucchini chocolate chip cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up leftover zucchini and they are also a healthier alternative to traditional chocolate chip cookies. So next time you are looking for a new cookie recipe to try, give zucchini chocolate chip cookies a try. You won't be disappointed!
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