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Moist One-Bowl Zucchini Chocolate Chip Cookies

one-bowl zucchini chocolate chip cookies - featured image
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These cookies are soft, tender, and chocolatey with a subtle veggie twist from zucchini, made easy with just one bowl and simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup shredded), squeezed of excess water
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Shred one medium zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess water, leaving some moisture.
  3. In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
  4. Add softened butter, brown sugar, and granulated sugar to the dry ingredients. Mix with a wooden spoon or spatula until creamy and well combined.
  5. Crack in the eggs and add vanilla extract. Stir vigorously until the dough is smooth and comes together.
  6. Fold in the drained shredded zucchini gently until the dough becomes softer and moist.
  7. Stir in the semi-sweet chocolate chips until evenly distributed.
  8. Drop tablespoon-sized dollops of dough onto the prepared baking sheet about 2 inches apart. Wetting fingers slightly helps shape the sticky dough.
  9. Bake for 10-12 minutes until edges are golden but centers remain soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess water from zucchini but keep some moisture for softness. Use softened butter, not melted, for best texture. Avoid overmixing dough to keep cookies light. If dough is too wet, add 1-2 tablespoons of flour. Baking just until edges turn golden and centers look slightly underdone keeps cookies soft. Store in airtight container with a slice of bread to maintain moisture.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, one-bowl cookies, soft cookies, easy dessert, healthy cookies, zucchini dessert

Find it online: https://magnetmeal.com/moist-one-bowl-zucchini-chocolate-chip-cookies-easy-recipe-for-perfectly-soft-treats/