White Chocolate Chip Zucchini Cookies

White Chocolate Chip Zucchini Cookies
50 min.
24
178kcal

Suggestions


Indulge your sweet tooth with these delightful White Chocolate Chip Zucchini Cookies, a unique twist on a classic treat that will leave everyone craving more! Perfectly soft and chewy, these cookies combine the rich creaminess of white chocolate with the subtle freshness of zucchini, making them a surprisingly delicious dessert option. The addition of grated lemon peel adds a zesty brightness that elevates the flavors, creating a harmonious balance that is simply irresistible.

Not only are these cookies a fantastic way to sneak in some veggies, but they also boast a delightful texture that will have your friends and family guessing your secret ingredient. With a preparation time of just 50 minutes, you can whip up a batch for any occasion, whether it's a cozy family gathering, a bake sale, or just a sweet treat to enjoy with your afternoon tea.

With 24 servings, these cookies are perfect for sharing, and their golden edges and soft centers make them a visual and culinary delight. So, gather your ingredients and get ready to impress your loved ones with these scrumptious White Chocolate Chip Zucchini Cookies that are sure to become a new favorite in your dessert repertoire!

Ingredients

  • teaspoon double-acting baking powder 
  • tablespoons brown sugar 
  • cup butter divided softened
  •  eggs 
  • cups flour all-purpose
  • 0.8 cup granulated sugar 
  • 0.5 teaspoon lemon zest grated
  • 0.5 teaspoon salt 
  • cup chocolate chips white
  • cup zucchini diced

Equipment

  • baking sheet
  • paper towels
  • sauce pan
  • baking paper
  • oven
  • wire rack
  • hand mixer

Directions

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan, melt 1/4 cup butter and the brown sugar. Over medium heat, sauté the diced zucchini until it has lightly browned and absorbed the butter and sugar mixture. Set on paper towels to blot the excess moisture; leave to the side for the moment.
  3. In an electric mixer fitted with the paddle attachment, cream 3/4 cup butter and granulated sugar; beat in egg and lemon peel. Stir in sifted dry ingredients, then mix in the zucchini; once mixed, gently fold in the white chocolate chips.
  4. Drop by teaspoonfuls on the prepared baking sheets, leaving an inch and a half around each cookie to allow for spreading.
  5. Bake until golden around the edges, 15-20 minutes.
  6. Transfer to a wire rack to cool completely before serving.

Nutrition Facts

Calories178kcal
Protein4.2%
Fat51.84%
Carbs43.96%

Properties

Glycemic Index
15.5
Glycemic Load
13.27
Inflammation Score
-2
Nutrition Score
2.6739130376474%

Flavonoids

Quercetin
0.03mg

Nutrients percent of daily need

Calories:177.63kcal
8.88%
Fat:10.39g
15.99%
Saturated Fat:6.39g
39.97%
Carbohydrates:19.83g
6.61%
Net Carbohydrates:19.47g
7.08%
Sugar:11.8g
13.12%
Cholesterol:28.73mg
9.58%
Sodium:137.25mg
5.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.89g
3.78%
Selenium:4.59µg
6.55%
Vitamin B1:0.09mg
6%
Folate:21.99µg
5.5%
Vitamin B2:0.09mg
5.31%
Vitamin A:258.87IU
5.18%
Manganese:0.08mg
4.12%
Phosphorus:36.01mg
3.6%
Vitamin B3:0.7mg
3.5%
Iron:0.58mg
3.24%
Calcium:31.38mg
3.14%
Vitamin E:0.32mg
2.15%
Vitamin K:1.6µg
1.53%
Potassium:52.45mg
1.5%
Vitamin B5:0.14mg
1.42%
Fiber:0.35g
1.41%
Vitamin B12:0.07µg
1.24%
Vitamin C:1.02mg
1.23%
Copper:0.02mg
1.23%
Zinc:0.18mg
1.19%
Magnesium:4.67mg
1.17%
Vitamin B6:0.02mg
1.05%