Print

Tender Soft Batch Chocolate Chip Zucchini Cookies

chocolate chip zucchini cookies - featured image
Print Recipe

These tender soft batch chocolate chip zucchini cookies are moist, flavorful, and perfect for a cozy treat. The zucchini adds natural moisture and subtle sweetness, creating a comforting cookie with melty chocolate chips and a hint of cinnamon.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium) zucchini, shredded and squeezed dry
  • 1 ½ cups (270 g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Shred approximately 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or fine mesh sieve and press firmly to remove excess moisture. The zucchini should feel damp but not dripping wet.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. In a separate large bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then add vanilla extract and mix until combined.
  6. Gradually add the dry ingredients to the wet mixture in batches, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the shredded zucchini and chocolate chips until evenly distributed.
  8. Drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets. Each cookie should be roughly 1 ½ inches in diameter before baking.
  9. Bake for 11-13 minutes, or until edges are lightly golden but centers still look soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini well to remove excess moisture to avoid soggy cookies. Chill dough for 15-20 minutes if cookies spread too much. Use room temperature eggs and butter for best texture. Let cookies cool completely on a wire rack to maintain tender soft texture. Store cookies in an airtight container with a slice of bread to keep them soft longer.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, soft cookies, moist cookies, easy homemade cookies, tender cookies, chocolate chip zucchini cookies

Find it online: https://fizzlefork.com/tender-soft-batch-chocolate-chip-zucchini-cookies-easy-homemade-recipe-for-moist-cookies/