Chocolate Chip Zucchini Cookies
These chocolate chip zucchini cookies will rival any chocolate chip cookie recipe! They are soft and full of buttery chocolate deliciousness. Plus, it's a perfect treat for those looking to sneak in some vegetables into their desserts without sacrificing taste!
Prep Time10 minutes mins
Cook Time15 minutes mins
Chilling Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip zucchini cookies, cookie recipes, cookies
Servings: 34 cookies
Calories: 217kcal
Author: Amanda Rettke--iambaker.net
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 2 large eggs, room temperature, beaten
- 4 cups (500 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups grated zucchini, squeezed, drained of excess water
- 2 cups (336 g) semi-sweet chocolate chips
To the bowl of a stand mixer with the paddle attachment, add butter and sugar. Cream together on medium speed until light and fluffy.
With the mixer on low, add the eggs. Once incorporated, add flour, baking soda, and salt into the butter mixture, gradually; mix well.
Fold in the zucchini.
Fold in the chocolate chips.
Transfer the cookie dough to the refrigerator to chill for 1-2 hours.
Once chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a 2-tablespoon scoop, drop the cookies onto the baking sheets, spaced about 2 inches apart.
Bake for 15-16 minutes, or until golden around the edges and done in the middle.
Let cool for 2 to 3 minutes. Then, remove the cookies and place them on wire racks to allow them to cool completely.
Serving: 1cookie | Calories: 217kcal