Zucchini in cookies? Yeah, I know. It sounds like some sort of vegetable punishment disguised as dessert. But trust me, zucchini chocolate chip cookies with coffee drizzle are the unexpected treat you didn’t know you needed. Zucchini brings moisture, while the chocolate chips remind you what a proper cookie should taste like. The coffee drizzle is just the cherry on top, ensuring every bite has a caffeine kick. So, throw your preconceived notions out the window and prepare yourself for a quirky, delicious fusion that might just change the way you think about your sweet snacks.
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.
