Description
Delicious and moist zucchini cookies combining the tender freshness of shredded zucchini with rolled oats and chocolate chips. These cookies are soft, flavorful, and perfect for a healthy treat that sneaks in some veggies without sacrificing taste.
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)
Add-ins
- 1 cup (133 g) shredded zucchini, excess moisture blotted with paper towel before measuring
- 3 cups (285 g) old-fashioned rolled oats
- 2 cup semisweet chocolate chips (reserve some for topping)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer to beat on high speed for about 1-2 minutes until the mixture is lightened and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugars. Stir well until fully combined and smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon until thoroughly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until the flour mixture is almost fully incorporated.
- Fold in Zucchini: Gently fold in the shredded zucchini that has been blotted to remove excess moisture, mixing until evenly distributed throughout the dough.
- Add Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips until they are evenly mixed in the dough.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake Cookies: Using a rounded 1 ½ tablespoon-sized scoop, drop the dough onto the prepared baking sheet, spacing the cookies at least 2 inches apart. Bake for 12 to 13 minutes in the preheated oven.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. Enjoy your delicious zucchini cookies!
Notes
- Zucchini Preparation: No need to peel the zucchini before shredding. Using a food processor’s grater blade then briefly pulsing with the standard blade helps achieve the desired shred size. Avoid shredding too fine to prevent the cookies from becoming too wet or tasting heavily of zucchini.
- Blotting Excess Moisture: After shredding, spread the zucchini in an even layer and blot with paper towels to remove excess moisture to maintain proper cookie texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh and soft.
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
