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Easy One-Bowl Chocolate Chip Zucchini Cookies: Best Homemade Recipe

one-bowl chocolate chip zucchini cookies - featured image
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Soft, fudgy chocolate chip cookies with a secret vegetable twist. Made in one bowl with simple ingredients, these zucchini cookies come together in under 30 minutes and are perfect for using up garden zucchini.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 150g) zucchini, grated and gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grate and squeeze the zucchini. Wash one medium zucchini and trim off the ends. Grate it using the small holes of a box grater. You should end up with about 1 cup of shredded zucchini. Transfer it to a clean kitchen towel, gather the corners, and squeeze gently over the sink.
  3. Whisk the dry ingredients together. In your large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Give them a quick whisk so everything is evenly distributed.
  4. Add the wet ingredients. Make a well in the center of the flour mixture. Pour in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Stir with a wooden spoon until just combined.
  5. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and chocolate chips to the bowl. Fold everything together gently with your spatula until no streaks of flour remain.
  6. Scoop the dough onto the baking sheets. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes. The cookies are done when the edges are golden brown and the centers look slightly underdone and puffy.
  8. Cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini or the cookies will be flat and soggy. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even baking. Let cookies cool on the baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: zucchini cookies, chocolate chip zucchini cookies, one bowl cookies, easy cookie recipe, vegetable dessert, summer baking, garden zucchini recipe

Find it online: https://hungermind.com/easy-one-bowl-chocolate-chip-zucchini-cookies-best-homemade-recipe/