Zucchini Chocolate Chip Cookies are a healthier version of everyone's favorite cookies. Keep them in the freezer and they make a great snack!
I almost didn't post this recipe. I made these cookies, and took their pictures and everything, and then I figured that there was no point in posting it now - no one would have zucchini anymore. But then I got 2 more zucchinis with my CSA, and I figured that if I'm still getting them, so are other people. So here you go. If you're sick of zucchinis for the season, you can go ahead and make Zucchini Chocolate Chip Cookies. You won't even know it's in there, I promise.
If you've been following my blog for some time, you'll know how much I LOVE chocolate chip cookies. In fact, this is the 3rd chocolate chip cookie I've posted. I've done a chewy chocolate chip cookie recipe, a lower sugar chocolate chip cookie recipe, and now this one, with added zucchini.
Also, if you've been following my blog for even a short time, you'll know how much I love hiding vegetables in my baked goods. I've done zucchini breads and cakes, sweet potato muffins, and even fudgy beet cake. But this is the first cookie recipe that I've posted with hidden veggies. I've tried making them several times, and they've always come out too cakey for my taste. These ones are a huge improvement. I found that the secret to minimizing the cakiness in your veggie cookies is to squeeze as much moisture out as possible. Salting the shredded zucchini and letting it sit allows the moisture to be drawn out, and then you squeeze out every last drop before adding it to the dough.
The texture of these cookies is not exactly like that of a traditional chocolate chip cookie, but it's close enough that my (very picky) kids didn't notice a difference. They're still loaded with browned butter flavor with all the gooey, melted chocolate goodness that you're looking for in your favorite cookie.