Zucchini Chocolate Chip Cookies
Enjoy a fresh twist on traditional chocolate chip cookies with the addition of shredded zucchini and warm cinnamon.
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Servings5 dozen cookies
Ingredients
- 2 cups shredded zucchini
- 1 cup butter, softened (or 2 sticks)
- 2 cups granulated sugar
- 2 large eggs
- 4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups semi sweet chocolate chips (or a 12-oz package)
Instructions
- Start by preheating your oven to 375º Fahrenheit. Line a cookie sheet with parchment paper and set aside.
- Next, shred your succhini. If the zucchini is over 2-3 inches wide, remove the spongy middle and seeds before shredding. Do not squeeze or drain. If using previously frozen shredded zucchini, allow it to thaw fully. Place it in a strainer and allow the excess moisture to drain off. Do not squeeze. Set the shredded zucchini aside.
- In a stand mixer or large bowl, cream together the softened butter and sugar until it is light and fluffy. Then add in the eggs one at a time. Mix well after each addition.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the creamed butter and eggs. Note that the batter will be very dry and crumbly at this point; That is normal.
- Add in the shredded zucchini. The mixture should start to moisten thanks to the zucchini. If the batter is overly wet after mixing, sprinkle and mix in a bit more flour. Gently fold in the chocolate chips, reserving about 1/4 cup to add to the tops of the cookies after baking if desired.
- Using a 1.5 tablespoon scoop, drop the cookies onto a baking sheet lined with parchment paper. Space the cookies at least 2 inches apart. Bake for 15 minutes or until the edges are lightly browned. The cookies will be soft and cake-like after cooling. Enjoy!
Notes
• Cookies can be frozen before baking. Flash-freeze the scooped dough, then add to a freezer-safe container or bag. Cook cookies from frozen, adding a few additional minutes to the time.
