Chocolate Chip Zucchini Cookies

Zucchini Chocolate Chip Cookies | www.foodess.com

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

Prep Time 15 mins
Cook Time 10 mins
Servings 30 cookies
Dessert
Canadian

Ingredients
  

  • 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
  • 3/4 cup mini chocolate chips
  • 3/4 cup chopped walnuts

Instructions
 

  • 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.
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