Description
These chewy zucchini chocolate chip cookies with brown sugar are baked on an outdoor grill using indirect heat, offering a unique smoky flavor and soft texture while keeping your kitchen cool.
Ingredients
Scale
- 2 cups shredded zucchini (approx. 120g, squeezed dry)
- 1 cup packed brown sugar (approx. 220g)
- 1/2 cup softened unsalted butter (approx. 113g)
- 1/2 cup granulated sugar (approx. 100g)
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour (approx. 190g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips (approx. 170g)
Instructions
- Prep the Zucchini: Wash and trim zucchini, shred using a box grater, and squeeze out excess liquid using a clean kitchen towel until damp but not dripping. Measure out 2 cups.
- Mix the Dough: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract; mix until combined. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in shredded zucchini and chocolate chips.
- Prepare the Grill: Preheat grill to medium-high, then adjust for indirect medium heat aiming for 350°F (175°C). For charcoal, bank coals to one side with a drip pan on the other. For gas, turn on burners on one side to high, then reduce to medium, leaving the other side off. Wipe and oil grill grates.
- Bake the Cookies: Pour dough into a greased 9×13 aluminum pan and spread evenly. Place pan on the indirect heat side of the grill. Close lid and bake for 25-30 minutes, checking edges at 20 minutes for golden brown color. Adjust position if browning too fast or slow.
- Cool and Serve: Remove pan from grill and let cookies cool in pan for 5 minutes. Transfer to a wire rack to cool completely (at least 10 minutes) before serving to allow them to firm up.
Notes
Ensure zucchini is squeezed dry to prevent cakey texture. Use indirect heat to avoid burning. Do not open the grill lid frequently during baking. Cookies can be frozen for up to 2 months. For gluten-free version, swap flour for 1:1 gluten-free blend. For dairy-free, use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: zucchini cookies, grill dessert, chocolate chip cookies, brown sugar cookies, outdoor baking, summer recipes, chewy cookies, garden zucchini recipes