Sweet and spicy zucchini chocolate chip cookies are easy to make and incredibly delicious.
zucchini chocolate chip cookies
Looking to sneak some vitamins into your or your kids’ diet? Zucchini chocolate chip cookies to the rescue.
While zucchini is synonymous with summer harvest, the cinnamon, nutmeg, and cloves in these chocolate chip cookies smell and taste just right for the holiday season. The unusual combination makes a soft, sweet, and spicy cookie.
If you love these, try our pumpkin chocolate chip cookies.
more chocolate chip cookies you’ll love
ingredients and tools to make chocolate chip cookies with zucchini
To make these cookies you’ll need some standard chocolate chip cookie ingredients, including all-purpose flour, salt, and baking soda.
You will also need a large egg and pure vanilla extract.
Instead of using a combination of sugars, here, we use only granulated sugar.
I recommend using real butter. Most recipes call for unsalted butter. (My personal preference is to use salted butter AND additional salt, but I like salty-sweet.)
You’ll need semi-sweet chocolate chips, of course.
But the added spices make these cookies extra special and flavorful. You’ll need cinnamon, nutmeg, and ground cloves.
And of course, you’ll need one medium-size zucchini.
Finely shred the zucchini with a box grater. You may shred the zucchini as finely as you like. I use the side with the largest holes.
To squeeze the water from the shredded zucchini, a cheese cloth comes in handy. However, you may also use strong paper towels.
You’ll need several baking trays.
Line your trays with parchment paper for best results.
A one-tablespoon cookie scoop helps portion your dough perfectly.
Transfer cookies to a baking rack to fully cool.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)