Best Zucchini Chocolate Chip Cookies Recipes

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
• Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
• Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
• Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
• Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and chocolate chips and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
• Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 3 days.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• First you will want to preheat your oven to 350 degrees F.
• Spray cookie sheets with cooking spray or line with Parchment paper.
• Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
• Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
• Stir in the zucchini.
• Fold in your walnuts (optional), and chocolate chips.
• Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
• Bake for 15 to 20 minutes, or until golden.
• Do not over-bake, or you will not enjoy your cookies.
• Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
• This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
• We make these for Christmas sometimes, and therefore make a lot to give away!

DAPHNE OZ'S ZUCCHINI OR SQUASH CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring)
• In a medium bowl, whisk the oats, flours, baking soda, and salt
• Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes
• Add the egg and beat another minute
• Add the vanilla extract and maple syrup and beat another 30 seconds
• Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined
• Fold in the chocolate chips
• Cover and refrigerate the dough for 2 to 4 hours
• Preheat oven to 350˚F
• Line a baking sheet with parchment paper
• Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart
• Bake until golden brown and crisp on the edges, about 18 minutes
• Let cool 5 minutes before removing to a wire rack to cool completely
• Store in an airtight container at room temperature for 3 to 5 days

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine sucralose sweetener and margarine in a large bowl; beat together until creamy. Beat in egg white and vanilla extract. Stir in zucchini.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the zucchini mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Transfer to wire racks to cool.

ZUCCHINI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together butter and sugar.
• Add eggs, one at a time, and beat after each addition.
• Add flour, baking soda, cinnamon, salt, nutmeg and cloves and mix until combined.
• Fold in zucchini and chocolate chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 10-12 minutes, or until golden brown.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Combine egg through vanilla in a mixing bowl.
• Combine white flour through nutmeg in a medium bowl and add to liquid mixture.
• Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Preheat oven to 350F and line baking sheets with parchment paper or spray with non-stick cooking spray.
• In a large bowl or with a stand mixer, beat the butter with brown sugar until fluffy. Beat in honey, egg and vanilla.
• In another large bowl, stir together both kinds of flour, baking powder, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips, grated zucchini and walnuts until evenly mixed.
• Drop cookie dough from a tablespoon onto baking sheets and bake for 15-17 minutes or until lightly browned.
• Remove from oven and allow cookies to cool for a couple of minutes. Remove cookies to cooling rack.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees fahrenheit.
• 2. Combine, flour, baking soda, cinnamon and salt in small bowl.
• 3. Beat margarine, granulated sugar and vanilla extract in larger mixing bowl until creamy. Add egg and beat well.
• 4. Gradually beat in flour mixture. Stir in coconut, zucchini, chocolate chips and crushed pineapple including juice. Drop by tablespoonful on greased baking sheets.
• 5. Bake for 12-15 minutes or until just the edges become light and crispy. The cookies should be done at this point.