Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Prepare the Zucchini: First, grate the zucchini and ensure it is well-drained by pressing it between paper towels to remove excess moisture.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Blend Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the grated zucchini and mini chocolate chips gently.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Drop spoonfuls of cookie dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy these delightful cookies that are both soft and secretly nutritious!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 24 servings
- Calories: 180 kcal per serving