Zucchini Cookies
User Reviews
5.0
24 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
30 mins
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Total Time
1 hr 2 mins
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Servings
34 cookies
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Calories
207 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Zucchini Cookies
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These soft and chewy zucchini cookies are loaded with hearty oats and chocolate chips! My recipe is designed so you can't taste the zucchini, making it perfect for sneaking some extra veggies into your diet.Recipe includes a how-to video!
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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 cups 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.
Equipments used:
Notes
- No need to peel the zucchini before shredding. To shred mine, I use the grater blade on my food processor. I find this doesn’t get it quite as fine as I like so I’ll then very briefly pulse once or twice with my standard blade. Do not make the zucchini too fine/pulpy or the cookies may taste like zucchini and be too wet.
- After shredding, spread the zucchini in an even layer and blot with paper towels until you’ve removed excess moisture from the zucchini.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
207kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
92mg
(4%)
Potassium
119mg
(3%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
194IU
(4%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 207kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 92mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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