Description
Delicious and moist zucchini cookies made with shredded zucchini, rolled oats, and semisweet chocolate chips. These cookies are the perfect blend of soft texture with a hint of cinnamon and sweetness from brown and granulated sugars. Ideal for using up fresh zucchini in a tasty treat.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cup (280 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
Other
- 1 cup (133 g) shredded zucchini, blot excess moisture with a paper towel before measuring
- 3 cups (285 g) old-fashioned rolled oats
- 2 cup semisweet chocolate chips (reserve some for topping)
Instructions
- Combine Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, dark brown sugar, and granulated sugar until the mixture is lightened and creamy, approximately one to two minutes on high speed.
- Add Eggs and Vanilla: Stir in the room temperature eggs and vanilla extract until well combined with the butter and sugar mixture.
- Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon, if using.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until almost combined. Then fold in the shredded zucchini thoroughly, ensuring even distribution within the dough.
- Add Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips until they are evenly incorporated throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies and Bake: Using a rounded 1 ½ tablespoon-sized scoop, place dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Bake for 12 to 13 minutes until cookies are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet before enjoying them to let them set properly.
Notes
- Zucchini Preparation: No need to peel before shredding. Use a food processor grater blade for shredding, then pulse briefly with the standard blade for a finer texture. Avoid making zucchini too pulpy to prevent wet cookies.
- Blotting Zucchini: Spread shredded zucchini in an even layer and blot with paper towels to remove excess moisture before measuring to prevent soggy dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 207 kcal
- Sugar: 13 g
- Sodium: 92 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
