Can you believe these are… healthy …semi-healthy …okay maybe not at all that healthy! But, they do have a whole zucchini baked in them – wowzers!
My MIL gave us some zucchini’s a while back & I’ve been creating some yumminess with them. These zucchini chocolate chip cookies are very cake-like (I’m guessing because of the left-over moisture from the shredded zucchini), with a slight tinge of honey nestled in – yum!
Oh & what cookie is not complete without a little chocolate drizzle?! That’s what I’m talkin’ about!
So if you still have some zucchini just layin’ around – these are sure to fulfill that zucchini baking need. Because a little chocolate goodness sure beats plain ol’ zucchini bread any day ;)
Zucchini + Chocolate = perfection in a cookie. With a tinge of honey that perfectly complements the chocolate - these Zucchini Chocolate Chip Cookies are sure to be a family favorite.
Ingredients
Instructions
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper; Set aside.
- Peel, and then finely shred your zucchini. Squeeze out all of the moisture (I placed the shreds in a heavy duty paper towel & then squeezed until the moisture was gone). After it was squeezed out and mostly dry, it produced about a 3/4 cup of shredded zucchini. Set aside.
- In a large mixer add the egg, butter, brown sugar, honey, and vanilla; Mix until thoroughly combined.
- In separate small bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
- While the mixer is on low, add the dry mixture to wet mixture, a little at a time; Blend until just combined.
- Remove bowl from mixer and blend in the 1 cup of chocolate chips and 3/4 cup of shredded zucchini with a wooden spoon.
- Spoon the batter, using about 1/8 cup of batter for each cookie, onto the parchment-lined cookie sheet; Place each drop about an inch apart.
- Bake for about 11-13 minutes, until edges start to slightly brown.
- Remove from oven, and let cookies cool completely.
- Add the 1/2 cup of chocolate chips to a disposable plastic pastry bag. Place in microwave and microwave in thirty second intervals, until chocolate is melted.
- Once the chocolate chips are melted, cut off tip on bag and drizzle the cookies with chocolate.
Notes
Adapted from I Am Baker
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These look sooooo yummy! Just to make them healthier, what could the butter be replaced by?
Hi Isabelle! Not sure – maybe try with replacing the butter with margarine or vegetable shortening. Have fun experimenting :)
Oh my! I love how you drizzled chocolate on the cookies. Nice touch!
awww thanks Amy!! Thanks for checking them out too :) xx m
I am definitely making these. Cool!
Thanks Mom – glad you tried them & loved them :) xx