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Soft Fudgy Zucchini Chocolate Chip Cookies

soft fudgy zucchini chocolate chip cookies - featured image
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Moist, rich, and fudgy chocolate chip cookies with a subtle veggie twist from zucchini, perfect for a homemade treat that balances indulgence and nutrition.

Ingredients

Scale
  • 1 cup (120g) grated zucchini, excess moisture squeezed out
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (60g) cottage cheese, blended until smooth
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt 1/2 cup (115g) butter. Stir frequently until golden brown and nutty smelling, about 5 minutes. Transfer to a bowl and cool to room temperature.
  2. Grate the zucchini: Shred about 1 cup (120g) zucchini using a box grater or food processor. Place in a clean towel and gently squeeze out excess moisture.
  3. Blend the cottage cheese: Puree 1/4 cup (60g) cottage cheese in a blender or food processor until smooth.
  4. Cream sugars and butter: In a large bowl, combine browned butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Beat with a mixer until smooth and slightly fluffy, about 2 minutes.
  5. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until batter is glossy and smooth.
  6. Mix dry ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  7. Combine all: Gradually add dry ingredients to wet mixture, folding gently until just combined. Fold in grated zucchini and blended cottage cheese, then stir in 1 cup chocolate chips.
  8. Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough balls about 2 inches apart using a cookie scoop or tablespoon. Bake 10–12 minutes until edges are set but centers remain soft.
  9. Cool properly: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up while remaining fudgy inside.

Notes

Do not overbake; cookies should look slightly underdone when removed from oven to maintain fudgy texture. Squeeze zucchini well to avoid soggy cookies. Browned butter adds nutty flavor. Use a light-colored pan for browning butter to avoid burning. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free, substitute butter with coconut oil and cottage cheese with plant-based yogurt.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, fudgy cookies, moist cookies, vegetable desserts, homemade treats

Find it online: https://spoonmira.com/soft-fudgy-zucchini-chocolate-chip-cookies-easy-recipe-for-moist-homemade-treats/