Description
These soft zucchini cookies are a delightful treat that will surprise and delight your taste buds. They are incredibly moist, thanks to the grated zucchini hidden within, and the mini chocolate chips add a pop of sweetness in every bite. Perfect for sneaking in some extra veggies without anyone knowing!
Ingredients
Zucchini Cookies:
- 1 cup grated zucchini, well-drained (about 1 small zucchini)
- 2¼ cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the flour, baking soda, cinnamon, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Zucchini and Chocolate Chips: Gently fold in the grated zucchini and mini chocolate chips.
- Bake: Drop spoonfuls of the dough onto the prepared baking sheets and bake for about 10-12 minutes or until lightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy these soft zucchini cookies!
Notes
- You can add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty twist.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
