I’m not going to say “you’ll never know it’s there!” because clearly, if you look at the cookie, well, you’ll see it’s there. If you eat it in the dark or blindfolded, though, it’s true. You might not know it’s there.
My veggie-averse (sigh) toddler doesn’t know it’s there. Or she doesn’t care. She loves, loves, loves these cookies.
I’m talking about zucchini, friends. Zucchini, you ask? Zucchini chocolate chip cookies?! Heeeeck yes. And yes again.
I never thought I’d be a mom that sneaks veggies into things, but, yeah. Here I am.
This is more than just a Trojan horse cookie, though – more than a gimmick to get my kid to eat some veggies already. As it turns out, this is just a darn good cookie, and one I’ll be making every summer probably until the end of time.
These zucchini chocolate chip cookies aren’t just plain old chocolate chip cookies that happen to have green flecks, though. Out of the oven, they’re similar, but after awhile, the moisture in the zucchini gives these cookies a soft, cakey texture. So they are a departure from your average chewy, crisp-around-the-edges chocolate chip cookie. They’re almost more reminiscent of a muffin top than a cookie. If you’re down with that, I think you should try these. Whether you eat them with your eyes open, closed, or both, I think you’ll like.
This recipe makes about 4 dozen cookies – and, yeah, that’s a lot! If you don’t need quite so many, try freezing the dough. Set scoops of dough side by side on a cookie sheet lined with parchment paper. Freeze until firm, then transfer the balls to a zippered freezer bag and keep in the freezer until a craving hits. Bake the frozen dough at 350 degrees for about 10 – 12 minutes and voila! Instant fresh-baked cookies.