Description
A tender, chewy twist on classic chocolate chip cookies, using zucchini for moisture and earthy depth. Packed with chocolatey pockets, warm cinnamon, and optional nuts.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 large egg
1 cup finely shredded zucchini
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (180°C)
Whisk flour, baking soda, cinnamon, and salt
Cream butter, brown sugar, and granulated sugar
Beat in egg and vanilla extract
Mix zucchini into dry flour blend
Stir zucchini mixture into butter mixture
Fold in chocolate chips and walnuts
Scoop 1-tablespoon portions onto baking sheets
Bake 10-12 minutes per batch
Cool on wire racks
Notes
Chill dough 30 minutes for better structure
Squeeze zucchini dry if watery
Store in airtight container up to 3 days
Gluten-free option: Use certified gluten-free flour
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg