I debated what I should name this cookie recipe so much because these cookies are almost more like zucchini muffin tops than cookies — they are so light and fluffy! I love zucchini bread and zucchini muffins so much, and feel like I bake a ton of both all summer long. We used to grow zucchini in our garden at our old house and it just went crazy. I actually couldn’t even keep up with the supply of it all, so we are taking a break from it this year and instead, just relying on our weekly CSA box to satisfy any and all zucc’ cravings.
It turns out, zucchini and chocolate are a match made in heaven if you’re feeling unsure. I think my mantra should be “when in doubt, add chocolate” because seriously, what doesn’t semisweet chocolate make better?
We are in the middle of what they call around here “June gloom” and boy, is it gloomy. As I type this, it’s pure fog and light rain outside and about 54 degrees. I have a fire going in the fireplace and a plate of warm cookies on the kitchen table. It’s certainly cozy and I really wouldn’t trade it for anything. Ahhh summer in the Bay Area. More like winter.
Give these cookies a try next time you are thinking about baking the same ol’ zucchini bread. I mean, there’s nothing wrong with the classic but sometimes it’s nice to switch it up a bit. 😉 I am bringing these to a picnic later (a cold picnic – haha) and have already gotten the thumbs up from my sous-chef, Grayson.
Happy baking, friends!
- 1 whole zucchini, grated
- 2 cups all purpose flour
- 1 cup sugar
- 8 tbsp unsalted butter room temperature
- 1 whole egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup semisweet chocolate chips
- 1/2 tsp kosher salt
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cream together the butter and sugar until light and fluffy. Add the egg and vanilla and continue mixing until well incorporated.
Add the flour, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just combined.
Fold in the grated zucchini and chocolate chips. Scoop large spoonfuls of batter onto prepared baking sheet two inches apart. Bake for 18 minutes or until golden.