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Easy Chewy Chocolate Chip Zucchini Breakfast Cookies

chocolate chip zucchini breakfast cookies - featured image
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These chewy breakfast cookies combine subtle zucchini with melty chocolate chips for a healthy, flavorful morning treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can swap for gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup (60ml) unsweetened applesauce
  • 1/4 cup (60g) unsalted butter, softened (can use coconut oil for dairy-free)
  • 1/3 cup (65g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 120g) finely shredded zucchini, squeezed dry
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Finely shred 1 cup (about 120g) of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
  3. In a medium bowl, whisk together 1 cup (120g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon if using. Set aside.
  4. In a large mixing bowl, beat 1/4 cup (60g) softened unsalted butter and 1/3 cup (65g) light brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  5. Beat in 1 large egg and 1 teaspoon pure vanilla extract until combined. Then stir in 1/4 cup (60ml) unsweetened applesauce.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Gently fold in the squeezed zucchini and 3/4 cup (130g) semi-sweet chocolate chips.
  8. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-15 minutes, or until edges are golden and centers are set but still soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy cookies. Use light brown sugar for chewiness. Room temperature ingredients mix better. Avoid overmixing flour. Chill dough 20 minutes if cookies spread too much. Test bake a small batch first. Dough can be mixed the night before and refrigerated.

Nutrition

Keywords: breakfast cookies, zucchini cookies, chocolate chip cookies, healthy breakfast, chewy cookies, easy recipe, gluten-free option, vegan option

Find it online: https://islatable.com/easy-chewy-chocolate-chip-zucchini-breakfast-cookies-recipe-for-healthy-mornings/