Hi, friends! It’s Juliette from Busy Mom Simple Nutrition, and today we’re diving into a family favorite that sneaks in some extra veggies without any complaints: zucchini chocolate chip cookies! Yes, you read that right. These aren’t just any cookies; they’re a delicious way to boost your family’s nutrition while satisfying their sweet tooth.
I remember the first time I made these. My youngest was going through a major picky eating phase, and I was desperate for a way to get more greens into him. I stumbled upon a zucchini cookies recipe online, tweaked it to my liking, and crossed my fingers. The result? A batch of soft, chewy zucchini chocolate chip cookies that disappeared in minutes! It was a total win for this busy mom.
These zucchini chocolate chip cookies are more than just a treat. They’re a sanity-saving nutrition hack for busy families. They also support our family’s wellness goals by adding sneaky veggies into our diets!
I’m here to share all my tips and tricks for making the best healthy zucchini chocolate chip cookies, even with the chaos of family life swirling around you. If you’re a fellow busy mom searching for simple nutrition solutions, you’re in the right place! Let’s get baking!
INGREDIENTS You’ll Need:
Here’s what you’ll need for these delicious zucchini chocolate chip cookies:
- 1 1/2 cups all-purpose flour: This forms the base of our cookies.
- 1/2 teaspoon baking soda: Helps give the cookies a soft texture.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup (1 stick) unsalted butter, softened: Adds richness and flavor. I sometimes use coconut oil for a dairy-free option that brings its own yummy taste to these zucchini chocolate chip cookies.
- 3/4 cup granulated sugar: Sweetens the cookies.
- 1/4 cup packed brown sugar: Adds moisture and a caramel-like flavor.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 1/2 cups grated zucchini, excess moisture squeezed out: The star of the show! Don’t skip squeezing out the moisture – it prevents soggy cookies.
- 1 cup chocolate chips: Because what’s a cookie without chocolate? I like using dark chocolate chips for a slightly healthier twist in my zucchini chocolate chip cookies.
Trust me, this zucchini chocolate chip cookies ingredient list is simple because busy moms need nutrition without complexity!
Here’s a zucchini chocolate chip cookies nutrition hack that changed our family’s health: sometimes, I’ll add a tablespoon of flaxseed meal for extra fiber and omega-3s. My family gets extra nutrition when I add this into the zucchini cookies recipe.
You can find these wholesome ingredients at your regular grocery store, and this zucchini chocolate chip cookies proves nutritious doesn’t mean expensive!
Let’s Make it Happen!
Ready to bake some moist zucchini cookies? Let’s do it!
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In my busy kitchen, this nutritious zucchini chocolate chip cookies usually takes about 25 mins from start to finish.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for achieving the right texture.
- Beat in the egg and vanilla extract. Make sure everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in the grated zucchini and chocolate chips. This is where the magic happens!
- Drop by rounded tablespoons onto the prepared baking sheet. I like to use a cookie scoop for uniform cookies. Perfect time to prep tomorrow’s lunch!
- Bake for 10-12 minutes, or until the edges are golden brown. Your zucchini chocolate chip cookies should smell nourishing by now!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Here’s where I used to struggle with my zucchini chocolate chip cookies – learn from my experience! Don’t overbake them, or they’ll be dry. Aim for slightly soft in the center.
Don’t worry if your zucchini chocolate chip cookies looks a little uneven when they come out of the oven. They’ll still taste amazing! For more simple nutrition ideas for busy families, check out Halloween Crinkle Cookies.
While your zucchini chocolate chip cookies are cooking, take a moment to appreciate nourishing your family! This easy zucchini cookies recipe is one of my favorites, and I hope it becomes one of yours, too.
How We Love to Eat This!
These zucchini chocolate chip cookies are incredibly versatile!
The kids devour this nutritious zucchini chocolate chip cookies when I serve it with a glass of milk or a side of fresh fruit.
I love packing these in school lunches for a little treat that also sneaks in some extra veggies. They’re also great for after-school snacks!
This zucchini chocolate chip cookies is perfect for those busy weeknights when we need good nutrition fast! We also love making them for bake sales or potlucks.
Presentation matters! I like to arrange the cookies on a pretty plate with a sprinkle of powdered sugar for an extra touch.
If we have any leftover zucchini chocolate chip cookies (which is rare!), I crumble them over yogurt or ice cream for a delicious dessert topping. The best thing about this chocolate chip zucchini cookies recipe is that it is so easy to use leftovers.
In the fall, I sometimes add a pinch of cinnamon and nutmeg to the batter for a cozy, seasonal twist. This really amps up the flavor of these healthy zucchini cookies!
My friend Sarah always raves about how moist and delicious these cookies are whenever I bring them to her house.
FAQs: Your Questions Answered
I know you probably have some questions about making these easy zucchini cookies, so let’s get to them!
Is this zucchini chocolate chip cookies really nutritious enough for growing kids?
Absolutely! The zucchini adds fiber and vitamins, while the chocolate chips provide a little bit of happiness. It’s all about balance, fellow nutrition-seekers!
What if my picky eater won’t try this healthy zucchini chocolate chip cookies?
Ah, the picky eater challenge! Don’t tell them there’s zucchini in it. The chocolate chips usually win them over. You can also start with a very small amount of zucchini and gradually increase it over time.
Can I meal prep this zucchini chocolate chip cookies for busy weeks ahead?
Yes! You can freeze the cookie dough for up to 3 months. Just thaw it in the refrigerator overnight before baking. It is the perfect grab-and-go addition when you need something in a time crunch!
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for a slightly denser, more nutritious cookie. For another take on this recipe, check out Zucchini Oatmeal Chocolate Chip Cookies – Sally’s Baking.
What if I don’t have chocolate chips?
You can use any type of chocolate you like, chopped into small pieces. Nuts or dried fruit would also be delicious additions to your zucchini chocolate chip cookies. For more ideas, you could also review this Chocolate Chip Zucchini Cookies Recipe – Food.com.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days.
What’s the best way to squeeze the moisture out of the zucchini?
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze until no more water comes out. This step is crucial for preventing soggy cookies, which is what makes this zucchini chocolate chip cookies recipe so moist. You can also find similar tips on this version of zucchini chocolate chip cookies.
Final Thoughts:
These zucchini chocolate chip cookies are a testament to the fact that you can sneak veggies into treats without sacrificing flavor.
These cookies support my family’s nutrition goals by providing a source of fiber and vitamins, all while satisfying their sweet cravings. It’s a win-win!
My Zucchini Chocolate Chip Cookies Nutrition Hacks
- Add flaxseed meal: For extra fiber and omega-3s.
- Use dark chocolate chips: For antioxidants and less sugar.
- Substitute coconut oil for butter: For a dairy-free option.
Here are a few family-tested healthy zucchini chocolate chip cookies variations:
- Cinnamon Spice: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter.
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans.
- Oatmeal Goodness: Substitute 1/2 cup of flour with rolled oats.
My youngest prefers the classic version with extra chocolate chips, while my oldest loves the cinnamon spice variation.
I encourage you to make this zucchini chocolate chip cookies recipe your own. Experiment with different ingredients and find what your family loves best!
I hope this recipe brings you and your family as much joy (and sneaky nutrition!) as it has brought mine. Remember, simple nutrition is the key to a happy and healthy family.
Go bake some nourishing zucchini chocolate chip cookies! You’ve got this! 💕
zucchini chocolate chip cookies
These soft and chewy zucchini chocolate chip cookies are a delicious way to sneak in some extra veggies! They’re easy to make and perfect for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded zucchini and chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add 1/2 teaspoon of cinnamon to the dry ingredients.