Zucchini Chocolate Chip Cookies with Coffee Drizzle
A healthy yet indulgent twist on classic chocolate chip cookies, packed with zucchini and finished off with coffee drizzle.
Ingredients
Cookies:
- 1 medium zucchini grated (about 1 ½ cups)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Coffee Drizzle:
- 2 tsp instant coffee powder
- 1 tbsp hot water
- 2 tbsp powdered sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Zucchini: Grate the zucchini and press out excess water using a paper towel.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Cream Butter & Sugar: Beat softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and grated zucchini.
- Combine: Gradually add dry ingredients to wet ingredients and stir in chocolate chips.
- Scoop Dough: Drop spoonfuls of dough onto the baking sheet. Space them out.
- Bake: Bake for 10-12 minutes until edges are golden. Cool on a wire rack.
- Prepare Coffee Drizzle: Dissolve instant coffee in hot water, then whisk in powdered sugar.
- Drizzle & Serve: Drizzle coffee mixture over cooled cookies before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 160 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 4%
- Vitamin C: 3%
- Calcium: 2%
- Vitamin A: 4%
- Magnesium: 3%
Additional Notes/Tips
- For extra moisture, leave the zucchini skin on.
- Reduce sugar by ¼ cup if you prefer less sweetness.
- Chill dough for 10 minutes to help cookies hold their shape.
- Store in an airtight container for up to 3 days.
- Pair with a hot cup of coffee to complete the vibe.