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zucchini cookies

Zucchini Cookies

Zucchini cookies are a delicious and healthy treat, combining zucchini, oats, and chocolate chips for a chewy, nutritious dessert. Perfect for all ages, these cookies offer a sneaky way to add vegetables to your diet while satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 1 medium zucchini shredded (about 1 ½ cups)
  • 1 ½ cups all-purpose flour or gluten-free flour for an alternative
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 1/3 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips semi-sweet or milk chocolate
  • ½ cup chopped walnuts or pecans optional
  • ½ cup dried cranberries or raisins optional

Instructions
 

Prepare the Zucchini:

  • Shred the zucchini using a box grater or food processor. Spread the shredded zucchini on a paper towel to blot out excess moisture. Set aside.

Mix Wet Ingredients:

  • In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, then mix until smooth.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Add Zucchini and Add-ins:

  • Fold the shredded zucchini into the dough, then stir in oats, chocolate chips, and any optional add-ins like nuts or dried fruit.

Chill Dough:

  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes to prevent the cookies from spreading too much during baking.

Bake the Cookies:

  • Preheat the oven to 350°F (175°C). Scoop dough by the tablespoon and place on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden and the centers are set.

Cool and Serve:

  • Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

  • Blotting the Zucchini: Be sure to remove excess moisture from the zucchini to avoid overly wet dough.
  • Freezing: You can freeze the dough or the baked cookies for later use. Store dough in an airtight container for up to 3 months.
  • Substitutions: Try adding different mix-ins like white chocolate chips, peanut butter chips, or even dried coconut for variety.