Zucchini Cookies
Soft, moist cookies loaded with warm spices, chocolate chips, and shredded zucchini for a tender, cake-like texture. A clever way to sneak in garden-fresh vegetables while keeping cookies irresistibly fresh.
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Servings: 36 servings
Calories: 185kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 ⅓ cups vegetable oil
- 2 cups packed brown sugar
- 3 cups grated zucchini (about 2 medium zucchinis)
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C)
- Line baking sheets with parchment paper
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves
- In another bowl, mix eggs, oil, and brown sugar until combined
- Stir in grated zucchini (no need to dry)
- Gently fold in chocolate chips to the wet ingredients
- Combine wet and dry ingredients, mixing until just incorporated
- Use a 2-inch ice cream scoop to portion dough onto baking sheets
- Bake for 15-18 minutes until edges are lightly golden
- Cool on sheets for 10 minutes before transferring to wire racks
Notes
Room-temperature eggs blend more smoothly
Use a fine grater for zucchini
Cookies keep freshness for up to 5 days in an airtight container
For halal version, ensure oil and chocolate chips meet dietary requirements
Try adding orange zest or vanilla extract for extra flavor
Use a fine grater for zucchini
Cookies keep freshness for up to 5 days in an airtight container
For halal version, ensure oil and chocolate chips meet dietary requirements
Try adding orange zest or vanilla extract for extra flavor
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 95mg | Fiber: 1g | Sugar: 30g