Zucchini Cookies
Zucchini cookies are a delightful twist on a classic treat, blending moist, tender texture with a hint of earthy sweetness. These cookies are packed with fresh zucchini, offering a subtle veggie boost while maintaining that irresistible cookie charm.
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon optional but recommended
- 1 cup shredded zucchini blot excess moisture with a paper towel before measuring
- 3 cup old-fashioned rolled oats
- 2 cup semisweet chocolate chips reserve some for topping
Instructions
- In a large mixing bowl, combine butter and sugars and use an electric mixer to beat until lightened and creamy (about a minute or two on high speed).
- Add eggs and vanilla and stir until well combined.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet, stirring until almost combined. Add shredded zucchini and fold into the dough until completely combined.
- Add oats and chocolate and stir until evenly distributed.
- Cover dough with plastic wrap and place in the refrigerator. Chill for 30 minutes before proceeding. While dough chills, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing cookies at least 2” apart. Bake in 350F (175C) preheated oven for 12-13 minutes. Allow cookies to cool on baking sheet before enjoying.
Nutrition
Calories: 207kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 92mgPotassium: 119mgFiber: 2gSugar: 13gVitamin A: 194IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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