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Cozy Small-Batch Zucchini Chocolate Chip Cookies

zucchini chocolate chip cookies - featured image
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These soft, cakey cookies are made with fresh zucchini and chocolate chips, perfect for a quiet evening when you want a warm treat without leftovers. This small-batch recipe makes exactly 8 cookies and comes together in about 25 minutes.

Ingredients

Scale
  • 1/2 cup all-purpose flour (60g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, softened (42g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon light brown sugar, packed (12g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shredded zucchini (about 60g, from 1 small zucchini)
  • 1/3 cup semi-sweet chocolate chips (60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your baking sheet with parchment paper or a silicone mat.
  2. Wash the zucchini and trim off the stem end. Grate it using the small holes of a box grater. You should have about 1/2 cup of shredded zucchini. Place it in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and squeeze firmly over the sink until no more water drips out.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a small bowl, beat the softened butter, granulated sugar, and brown sugar together with a fork or small whisk until light and fluffy, about 1 minute.
  5. Stir in the egg yolk and vanilla extract until fully incorporated.
  6. Add the squeezed, shredded zucchini to the wet mixture and stir until evenly distributed.
  7. Pour the dry ingredients into the wet mixture. Stir with a spatula or wooden spoon until just combined. A few streaks of flour are fine.
  8. Fold in the chocolate chips until evenly distributed throughout the dough.
  9. Using a 1 1/2 tablespoon cookie scoop or a regular tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 8 even cookies. Gently press down on each one just slightly to flatten the tops a bit.
  10. Bake for 10 to 12 minutes, until the edges are set and lightly golden. The centers will still look soft and slightly underdone.
  11. Let the cookies rest on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

Squeeze the zucchini thoroughly to remove excess moisture; this prevents soggy cookies. Use room temperature butter for best results. Do not overmix the dough. Let cookies rest on the baking sheet for 5 minutes after baking. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: zucchini chocolate chip cookies, small batch cookies, easy cookie recipe, zucchini cookies, soft cookies, cakey cookies, single bowl cookies, quick cookies

Find it online: https://breezybake.com/cozy-small-batch-zucchini-chocolate-chip-cookies-easy-recipe/