Description
Deliciously soft and chewy zucchini cookies packed with rolled oats and semisweet chocolate chips. These cookies combine the natural moisture of zucchini with a perfect balance of spices and sweetness, making them a wholesome treat for any occasion.
Ingredients
Units
Scale
Dairy & Sugar
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
Wet Ingredients
- 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)
Produce
- 1 cup (133 g) shredded zucchini, blot excess moisture with a paper towel before measuring
Add-ins
- 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 unsalted butter, dark brown sugar, and granulated sugar. Use an electric mixer on high speed to beat the mixture until it becomes lightened in color and creamy in texture, about one to two minutes.
- Add Eggs and Vanilla: Add the two large eggs and 1 ½ teaspoons of vanilla extract to the butter and sugar mixture. Stir or beat until all the wet ingredients are well 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 evenly combined.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients into the wet mixture, stirring carefully until just combined but not overmixed.
- Incorporate Zucchini: Fold in the shredded zucchini carefully, ensuring it is evenly distributed throughout the dough.
- Add Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips, combining everything evenly to create the cookie dough.
- Chill Dough: Cover the 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: Use a cookie scoop to portion out rounded 1 ½ tablespoon-sized scoops of dough onto the prepared baking sheet. Space the cookies at least 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 13 minutes, or until the edges are set and the cookies are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving. Enjoy your soft and chewy zucchini cookies!
Notes
- Blot excess moisture from shredded zucchini with a paper towel before measuring to prevent soggy cookies.
- Chilling the dough helps the cookies hold their shape and results in a better texture.
- You can substitute chocolate chips with nuts or dried fruits if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
