Zucchini cookies should be more popular — they’re an easy way to add moisture and a touch of veg to a sweet treat. I usually save zucchini for muffins and quick breads (like my pumpkin-zucchini muffins and banana-zucchini loaf), but these zucchini chocolate chip cookies deserve a spot on the regular rotation. I removed the word “moist” from the description, even though these cookies certainly are.
These cookies are soft and tender, almost like miniature muffin tops. They have a gentle cinnamon aroma and are dotted with tiny chocolate chips. I also like walnuts, and since I had extras taking up freezer space, I stirred them in as well.
Compared to many cookie recipes, these are somewhat lighter — about half the fat of a typical cookie since the zucchini contributes a lot of the moisture. That doesn’t make them health food, but it does make it easier to justify inhaling three before dinner. Hunger and pregnancy cravings will make anyone do irrational things.
Speaking of which: I’m constantly hungry right now — baby arrives in two weeks — and that, combined with fatigue, produces what I lovingly call “baby brain.”
Case in point: I recently rolled my car forward a hair while my brother-in-law was fastening my two-year-old Theo into his car seat. He had his foot dangerously close to the tire. I heard the buckle click and instinctively hit the gas. He shouted, yanked his sneaker away, and I only nudged forward an inch or so and flattened two toes. He forgave me after I baked him a pumpkin pie.
I haven’t told my husband about that yet — this little confession is partly a test to see whether he reads the blog. I’m half convinced he’ll ground me from the car until after the baby comes.
Chocolate Chip Zucchini Cookies
Jennifer Pallian BSc, RD
15
10
25
30 cookies
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 cup brown sugar packed
- ½ cup canola oil
- 1 cup finely grated zucchini
- 1 egg
- 1 tsp vanilla extract
- ¾ cup mini chocolate chips
- ¾ cup chopped walnuts
Instructions
-
Preheat oven to 375°F. Line rimless baking sheets with parchment paper. (Optional: toast the walnuts in the oven as it preheats, checking every couple of minutes until they darken slightly and smell fragrant — about 8–10 minutes.)
-
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine the brown sugar, oil, grated zucchini, egg and vanilla. Add the wet mixture to the dry ingredients and stir until mostly combined — a few floury streaks are fine. Fold in the chocolate chips and walnuts.
-
Drop the batter by heaping tablespoonfuls onto the prepared sheets, spacing them about 1 inch apart. Bake for about 10 minutes, until the tops are slightly springy. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tried this recipe? Leave a comment!