Summer Soft Baked Zucchini Chip Cookies
Savor the delightful blend of flavors in Summer Soft Baked Zucchini Chip Cookies! These soft and chewy treats sneak in nutritious zucchini for a guilt-free dessert experience. Perfect for summer gatherings or as an after-school snack, each cookie is a nostalgic reminder of sunny days. With customizable ingredients and straightforward preparation, these cookies are destined to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1/2 cup unsalted butter (softened)
- 1/2 tsp ground cinnamon
- 1/2 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt.
- In another bowl, cream together softened butter and brown sugar until light and fluffy. Add the egg and mix well.
- Gradually combine the dry mixture with the wet ingredients, folding in the zucchini and chocolate chips last.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10–12 minutes until edges are golden but centers remain soft. Allow cooling before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg