Zucchini Cookies

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!

Course cookie, Cookies, Dessert, Dessert

Cuisine American

Prep Time 20

Cook Time 12

Chilling Time 30

Total Time 1 2

Servings cookies

Calories 207kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter softened
1 cup (200 g) dark brown sugar firmly packed
½ cup (100 g) granulated sugar
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 ¼ cup (280 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon optional but recommended
1 cup (133 g) shredded zucchini blot excess moisture with a paper towel before measuring
3 cups (285 g) 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).
1 cup (226 g) unsalted butter, 1 cup (200 g) dark brown sugar, ½ cup (100 g) granulated sugar
Add eggs and vanilla and stir until well combined.
2 large eggs, 1 ½ teaspoon vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
2 ¼ cup (280 g) all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, 1 teaspoon ground cinnamon
Gradually add the dry mixture to the wet, stirring until almost combined. Add shredded zucchini and fold into the dough until completely combined.
1 cup (133 g) shredded zucchini
Add oats and chocolate and stir until evenly distributed.
3 cups (285 g) old-fashioned rolled oats, 2 cup semisweet chocolate chips
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.

Video

Notes

Zucchini

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.

To blot zucchini

After shredding, spread the zucchini in an even layer and blot with paper towels until you’ve removed excess moisture from the zucchini.

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition