Zucchini Cookies
User Reviews
5.0
9 reviews
Excellent
Zucchini Cookies
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Zucchini Cookies are golden brown around the edges, tender in the center, packed with moist zucchini and studded with sweet chocolate chips. Flavored with brown sugar, vanilla extract, and cinnamon, they’re so good you can’t have just one!
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Ingredients
- 1¼ cups grated zucchini about half a pound/250g
- 1 cup all-purpose flour (120g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ⅔ cup packed light brown sugar (147g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup rolled oats (112g)
- ¾ cup semisweet chocolate chips (135g)
Instructions
- Wrap the zucchini in a double layer of paper towels and squeeze to remove moisture. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract, and beat until well combined and fluffy, about 1 minute. Gradually beat in flour mixture until just incorporated.
- Stir in the zucchini, oats, and chocolate just until evenly combined. Cover and chill the dough for at least 2 hours or up to 2 days.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Scoop 1½ tablespoon balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Chill the remaining dough.
- Bake for 12 to 14 minutes or until the cookies are lightly browned on the edges. Let the cookies cool on the baking sheets for 2 minutes. Transfer cookies to a wire rack to cool completely. Continue rolling and baking with the remaining dough.
Notes
- Grate the zucchini using a box grater or hand-held vegetable grater. Most food processor graters produce zucchini shreds that are too long and thick for these cookies.
- Chill the cookie dough. The high moisture content of the grated zucchini needs to be absorbed into the cookie dough, and the butter will firm up again during the chilling process. If baked without chilling, the cookies will spread too much in the oven. Chill the dough covered for at least 2 hours or for up to 2 days.
- Change up the mix-ins. Semi-sweet chocolate chips give these easy zucchini cookies a comforting old-fashioned cookie feel, but you can also experiment with other mix-ins. Raisins, dried cranberries, white chocolate chips, chopped walnuts, slivered almonds, or cinnamon chips are all delicious options.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
78mg
(3%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
145IU
(3%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 78mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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