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Cookies have long held a special place in the hearts—and stomachs—of people around the world. This beloved snack comes in countless variations, from classic chocolate chip to oatmeal raisin, each offering its own unique flavor and texture. Among these timeless treats, the Delightful Zucchini Chocolate Chip Cookie stands out as an innovative recipe that combines indulgence with health benefits. This cookie not only satisfies your sweet tooth but also sneaks in a nutritious element: zucchini.

Zucchini Cookies

Discover the delightful world of baking with these Zucchini Chocolate Chip Cookies, a creative twist on the classic treat! This innovative recipe combines the indulgence of chocolate with the health benefits of zucchini, resulting in soft, chewy cookies that satisfy your sweet cravings without the guilt. Packed with nutrients and moisture from zucchini, these cookies are a wholesome addition to your dessert table. Perfect for snacking or sharing, they balance flavor and nutrition beautifully!
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Ingredients
  

1 medium zucchini (approximately 1 cup grated)

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the grated zucchini. Set aside.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

        Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

          Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until well combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then fold in the grated zucchini and chocolate chips (and walnuts, if using) using a spatula.

              Scoop Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving enough space between each cookie.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

                  Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve them warm with a glass of milk or store them in an airtight container for later!

                      Prep Time, Total Time, Servings:

                        15 minutes | 30 minutes | Makes 24 cookies