Zucchini Chocolate Chip Cookies Recipes

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
• Mix in eggs, zucchini, and vanilla.
• Stir in the flour, baking soda, salt, and cinnamon until just combined.
• Fold in chocolate chips, oats, and walnuts.
• Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
• Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy.
• Add both sugars and cream for another 2-3 minutes.
• Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl.
• Next add in zucchini and mix until combined.
• Fold in oats and walnuts.
• In a medium bowl combine flour, cinnamon and baking soda.
• Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix.
• Fold in the chocolate chips.
• Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper.
• Bake for 10 minutes. The cookies should be slightly golden brown.
• Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
• Store them in an airtight container to keep them fresh and moist.

ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
• Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
• Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
• Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
• Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MOM'S CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.