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Moist Homemade Chocolate Chip Zucchini Cookies Recipe with Cream Cheese Frosting

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These moist chocolate chip zucchini cookies are soft, tender, and perfectly balanced with a creamy tangy cream cheese frosting. They sneak in veggies without compromising on flavor, making them a delightful treat for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini (about 1 medium zucchini), packed lightly
  • 1 cup (175g) semi-sweet chocolate chips
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 to 2½ cups (240-300g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Set aside.
  4. In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar using an electric mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed just until combined. Avoid overmixing.
  7. Fold in the shredded zucchini by hand with a spatula until evenly distributed.
  8. Fold in the chocolate chips evenly throughout the batter.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops if desired.
  10. Bake for 12-15 minutes, until the edges are just golden and the centers look set but still soft.
  11. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  12. To make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating on low until combined, then increase speed to medium-high to whip until fluffy. Add lemon juice if using and mix to incorporate.
  13. Spread the frosting generously on cooled cookies using a spatula or piping bag. Chill briefly if you want the frosting to set before serving.

Notes

Squeeze the shredded zucchini very well to remove excess moisture to avoid soggy cookies. Do not overmix the dough once flour is added to keep cookies tender. Use room temperature ingredients for best results. Chill dough if too sticky before baking. If frosting is too soft, refrigerate for 15 minutes before spreading. Adding lemon juice to frosting brightens flavor.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, cream cheese frosting, moist cookies, vegetable dessert, easy cookies, homemade cookies

Find it online: https://cookluma.com/moist-homemade-chocolate-chip-zucchini-cookies-recipe-with-cream-cheese-frosting/