Zucchini Chocolate Chip Cookies
Zucchini chocolate chip cookies are an unexpected way to use the season’s bounty! The whole family will love these lunchbox treats.
Servings: 40
Ingredients
- 12 tablespoons unsalted butter softened to room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded zucchini squeezed to drain excess moisture
- 1 ¾ cups all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup chocolate chips or chunks
Instructions
- Preheat oven to 375°F and line baking sheets with parchment.
- In a large bowl, cream together butter and sugars until fluffy. Beat in egg, vanilla, and zucchini until blended.12 tablespoons unsalted butter, 1 cup packed brown sugar, ½ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup finely shredded zucchini
- In another bowl, mix together flours, baking soda, and salt. Stir into sugar mixture until well incorporated, then mix in chocolate chips.1 ¾ cups all-purpose flour, ¾ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 cup chocolate chips or chunks
- Scoop onto prepared baking sheets and bake for 10-12 minutes, or until golden on the bottom. Let cool a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
If you don't have whole wheat flour, swap in all-purpose flour for a total quantity of 2 ½ cups.
