Zucchini Chocolate Chip Cookies Recipe
During those summer months, you always end up with too much zucchini! Why not whip up a batch of zucchini cookies? These soft cookies with a hint of cinnamon and packed with chocolate chips are one of my favorite ways to use up some of my excess zucchini!
Servings: 42 serving
Calories: 87kcal
Cost: 15
Ingredients
- ½ Cup Butter
- ½ Cup Sugar
- ½ Cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Cup Quick Cooking Oatmeal
- 1 ½ Cups Shredded Zucchini
- 1 ½ Cups Flour
- 1 ½ Cups Chocolate Chips
Instructions
- Preheat the oven to 350 degrees and line a couple of baking sheets with non-stick parchment paper (or spray them lightly with non-stick cooking spray).
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the white sugar and the brown sugar.
- Beat in the eggs and vanilla.
- Beat in the cinnamon, baking soda, salt, and the oatmeal.
- Add the shredded zucchini.
- Add the flour.
- Mix in the chocolate chips.
- Allow the cookie dough to sit for 10 minutes so any extra moisture gets absorbed.
- Scoop cookie dough onto the prepared pans with a cookie scoop or by spoonfuls that are approximately 2 Tbs of dough, spacing each a couple of inches apart.
- Bake in the preheated oven (350 degrees) for 10-12 minutes.
- Cool and eat!
Notes
- I do not find that removing extra moisture from the zucchini is necessary for this recipe. The oatmeal soaks up any extra liquid very well.
- Store these cookies in an airtight container or large Ziploc bag.
- Nutritional Disclaimer
Nutrition
Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 38mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg