For over a week I’ve been craving chocolate and zucchini. Yes together. No kidding. It’s good. Really! I mentioned my mom’s chocolate chip zucchini cake in a post just before Easter and I’ve had a hankerin’ for it ever since. Today I realized that I had a lone leftover zucchini hanging in my crisper drawer just begging to be used. Alas, when I checked the chocolate cake recipe I realized I would need 2 zucchinis to make it. Sad day. I could have popped out to the store to fix my dire need for more of the green courgette (go ahead…click on it…it means zucchini I promise) – but I wasn’t in the mood to make a special trip. Instead, I looked for recipes that would utilize my measly 1 zucchini and still give me my chocolate fix as well. Bingo! Chocolate chip cookies with zucchini in them. I know how amazingly moist cakes and breads are when zucchini is added to the mix and I couldn’t wait to imbibe that same quality into a classic cookie.
Now I’m going to share with you possibly my favorite description ever of baked goods. These cookies are girls. Yes. Girls. I had a reader tell me that in her family they use the distinction female/male to quickly tell each other if baked goods have nuts or not. I absolutely love that idea. How easy and cute is it?
Can’t you just picture the family gatherings?
Me: Hi mom! (hugs) How are you?
Mom: Great. (more hugs) So nice to see you oh favorite daughter.
Me: I love that you think you need to remind me of that all the time mom. You’re the best. Here. I brought you some cookies.
Mom: Ooh they look delicious. Are they boys or girls?
Me: Girls! But the biscotti are boys.
HA! It’s just so easy. And, if there’s anyone in your life who has a nut allergy, you can easily tell them. Stay away from these munchies…they’re boys. It’s awesome. Ok. Maybe mildly inappropriate, but I think it’s fantastic so I’m stealing it. That’s all there is to it. The point of this story? If you want to make these cookies boys, just add a cup of walnuts when you mix in the chocolate chips. But I’m telling you. Girls are better.
Oh, one last thing. Because of all the moisture from the zucchini, these cookies are very soft. Almost cake like in texture. If you’re looking for a crispy cookie – this is not it. Also, if you want to up the chocolate factor, you could easily make double chocolate zucchini cookies by replacing 1/4 cup of the flour with cocoa powder. Yum.
1/2 cup butter, softened
1 cup granulated sugar
1 eggs, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 medium zucchini, peeled and grated ( you want it to measure approximately 1 cup of grated zucchini)
1 cup semi-sweet chocolate chips
- First you will want to preheat your oven to 350 degrees F.
- Line two large cookie sheets with Parchment paper.
- Cream butter and sugar together in a large mixing bowl until light and fluffy.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add the egg and vanilla to the butter mixture until incorporated.
- Gradually add the flour mixture to the butter mixture until just blended.
- Stir in the zucchini.
- Fold in your chocolate chips.
- Drop by teaspoonfuls with two (2) inches between each cookie– onto the cookie sheets.
- Bake for 15 to 20 minutes, or until golden. Do not overbake, they will look slightly underdone when removed. If the sides are set and the edges are golden, they’re done!
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.