Zucchini Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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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
Description
Zucchini Cookies bring shredded zucchini into a baked cookie, blending it with butter, brown and granulated sugars, eggs, vanilla, dry ingredients including flour, baking soda, salt, cinnamon, and hearty oats. The addition of semisweet chocolate chips offers sweet pockets within a soft, moist crumb. The zucchini adds moisture and a subtle vegetable presence without dominating flavor.
The dough is chilled before baking at 350°F, which helps control spread and texture, producing cookies with soft centers and slightly chewy oats. The cinnamon enhances warmth and depth, complementing the chocolate and zucchini. The method includes removing excess moisture from shredded zucchini by blotting, preventing overly wet dough.
These cookies work as a way to use fresh zucchini in a sweet preparation. They store well for several days at room temperature, maintaining moisture and flavor. The chocolate chip topping adds a decorative and flavorful touch.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- 2 egg room temperature preferred, large
- 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 zucchini blot excess moisture with a paper towel before measuring, shredded
- 3 cups rolled oats old-fashioned
- 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.
Notes
- Do not peel zucchini before shredding; shredding finely but not overly pulpy is best to avoid soggy cookies.
- Blot excess moisture from shredded zucchini with paper towels to prevent wet dough.
- Dough can be refrigerated for 30 minutes before baking to improve texture and manage spread.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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