Zucchini cookies should be a thing, I don’t know why they aren’t already. I make pumpkin cookies every year (wait, what? I haven’t blogged those yet??), but usually reserve the zucch. for muffins (like these Moist Pumpkin Zucchini Muffins) and breads (like this Super Moist Banana Zucchini Bread or this Date & Walnut Zucchini Loaf). And yes, I know I use the word “moist” in excess. I deleted it from the description of these cookies, even though they are.
These particular zucchini cookies are soft and tender – like yummy little muffin tops, with a whiff of cinnamon, and studded with teeny tiny chocolate chips. I like walnuts, too, and had a surplus and need the freezer space, so I threw them in as well.
They’re actually healthy-ish as far as cookies go – about half the fat of a standard cookie, with the zucchini adding moisture instead. I mean a cookie’s a cookie, but I feel a bit better about the fact that I devoured three before dinner the other day. Because HUNGER.
Whenever you’re reading this, whatever time zone you’re in, hunger is my current state of being. (Baby comes in 2 weeks now!)
And you know what constant hunger + raging hormones equals? BABY BRAIN.
Case in point: I ran over a teensy bit of my brother-in-law’s foot the other day. He was fastening Theo (my 2-year-old) into his carseat, and I was chatting with my sister in the front seat. I heard the carseat buckle click, so I hit the gas. While he was still standing with the door open, foot positioned very close to the tire.
You see, I have two brains in my body right now and neither one is doing me any good. Thankfully, he shouted and yanked his sneaker out and I was only inching forward. I only ran over two toes. I made him a pumpkin pie and he forgave me.
And this confession serves as a test to see whether or not my hubby reads my blog, because I haven’t admitted this to him (I’m scared he won’t let me drive again until after baby comes)…
Chocolate Chip Zucchini Cookies
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 cup brown sugar packed
- ½ cup canola oil
- 1 cup finely grated zucchini
- 1 egg
- 1 tsp vanilla extract
- ¾ cup mini chocolate chips
- ¾ cup chopped walnuts
- Preheat oven to 375 degrees F. Line rimless baking sheets with parchment paper. (Optional: toast the walnuts in the oven as it preheats, checking every 2 minutes or two, until they turn a shade darker and smell fragrant - about 8-10 minutes.)
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together brown sugar, oil, zucchini, egg and vanilla extract. Add to dry ingredients, stirring until mostly combined with just a few floury streaks, then fold in chocolate chips and walnuts.
- Drop batter by heaping tablespoonfuls onto prepared baking sheets, spacing 1 inch apart. Bake about 10 minutes, until slightly springy to the touch. Cool 2 minutes on baking sheets before transferring to wire racks to cool completely.
Last Updated on September 9, 2015 by Jennifer Pallian BSc, RD