Zucchini Chocolate Chip Cookies Recipe
Zucchini chocolate chip cookies bake up soft, chewy, and sneakily wholesome. A simple recipe that hides fresh zucchini in a classic chocolate chip cookie.
Servings 24 Cookies
Equipment
- Rimmed Baking Sheet (18"x13")
Ingredients
- ½ cup extra virgin olive oil
- 1 egg
- ⅓ cup honey
- ½ cup brown sugar
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour unbleached
- ½ tsp baking soda
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup zucchini finely shredded, squeezed slightly
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, egg, honey, brown sugar and vanilla and mix well to combine.
- In a medium bowl add the flours, baking soda, salt, cinnamon and nutmeg and whisk to combine. Add to the olive oil mixture until just combined. Add the zucchini and mix just until combined. Stir in the chocolate chips.
- Use a hinged scoop to make uniform cookies, or drop by spoonfuls. Bake for 12-15 minutes, or until no longer doughy in the center. Remove and cool on wire racks.
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
