Brown Butter Chocolate Chip Zucchini Cookies

You would never know there was zucchini in this cookie. It’s a moist tender cookie with crispy brown edges and a soft center.

Ever wonder what to do with all your garden zucchini’s? I’ve got the perfect solution, a Chocolate Chip Cookie. It may sound odd to put zucchini in a cookie, but it works. It’s a snack that your family will love and trust me they wont even know that they are eating there vegetables.

Every summer I have a bumper crop of zucchini. I either slice them up and grill them or make a Zucchini Tart, I would seldom use them in sweet recipes. Then one day I saw a recipe using zucchini in a chocolate cake so I gave it a try. Oh my, what a difference it made. The cake was super moist and tender. Everyone loved it. So now I got to thinking, if I could use zucchini in a cake recipe, why not give other sweet recipes a try. That is when these cookies came to life and now I’m hooked. So give them a try, Im sure you will be presently surprised.

Why You Will Love These Cookies

• Texture: If you like a cookie that is soft on the inside and slightly crispy on the outside, then you’re in luck. Zucchini adds moisture to the cookie giving it that soft center.
• Flavor: Like the flavor of a chocolate chip cookie, only better. The addition of brown butter elevates the flavor of this cookie giving it a rich nitty flavor.
• Garden Zucchini: Don’t let those garden zucchini’s go to waste. This is such a fun and delicious way to use them.
• Ease: Not only are these cookies delicious but they are easy to make with simple ingredients that you probably already have.

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Ingredients Needed To Make These Cookies:

• Flour: All purpose flour is perfect for this recipe.
• Ground Cinnamon: This will add a bit of warmth to your cookie.
• Baking Soda: This is the leavening agent. It will give your cookies rise and a bit of structure.
• Espresso Powder: I always add some espresso powder to any recipe containing chocolate. It will elevate the chocolate flavor.
• Salt: A pinch of salt added to sweet recipes will enhance the flavors in that recipe.
• Butter: I like to brown my butter. It will add a ton of flavor without adding more ingredients.
• Dark Brown & Granulated Sugars: Not only for added sweetness but also for structure and texture.
• Egg Yolk: This is the binder in the recipe.
• Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract due to its intense vanilla flavor.
• Zucchini: No need to even peel it. Just wash and grate on the smallest setting of a box grater. Make sure to squeeze slightly to remove the excess liquid.
• Bittersweet Chocolate Chips: I love dark chocolate so I always go for the bittersweet chocolate chips but if you prefer semisweet that will work as well.

Tips For Making These Cookies

• There is no need to peel your zucchini, just wash and shed on the smallest side of a Box Grater. I like to use one that has a sturdy handle and rubber grips at the bottom.

• It is important to gently squeeze out the zucchini before adding it to your recipe.
• After browning your butter you want it to cool completely until it comes back to a solid state.
• Always line your baking sheet with Parchment Paper. It prevents the cookies from sticking and makes clean up so much easier.