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!
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Why You'll Love This Recipe
- These easy zucchini cookies have oatmeal in them as well!
- This time of year, a couple of zucchini always end up too big. These cookies are perfect for larger zucchini to be used in.
- You don't even have to squeeze out the liquid in the zucchini for this cookie recipe!
Ingredient Notes
- Fresh Zucchini - This recipe requires fresh zucchini. Both the yellow and green varieties work!
- Flour - All-purpose flour.
- Butter - I used salted butter, but you can use unsalted butter as well.
- Oatmeal - If you're out of quick-cooking oatmeal, you can pulse old-fashioned or rolled oatmeal in a blender or food processor until it resembles the quick-cooking oats.
- Chocolate Chips - Whether you use milk chocolate chips or semi-sweet chocolate chips is entirely up to you.
- Extras - Feel free to toss in a handful of crunchy pecans into the cookie dough!
Couple Things You'll Need
How to Make
- Preheat the oven to 350 degrees.
- Line a cookie sheet or two with parchment paper or spray them lightly with non-stick cooking spray.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream room temperature butter with the white sugar and the brown sugar.
- Beat in the eggs and vanilla extract.
- Beat in the cinnamon, baking soda, salt, and the quick oats.
- Mix in the flour.
- Grate the zucchini and add the grated zucchini to the cookie dough. (No need to wring it out first) and the chocolate chips.
- Allow the cookie dough to sit for ten minutes. This allows the oatmeal to absorb any extra liquid from the zucchini.
- Using a tablespoon or a #40 cookie scoop, drop dough (approximately 2 Tbs of dough) onto a prepared baking sheet.
- Bake in the preheated oven (350 degrees) for 10-12 minutes.
- The cookies should just barely be turning golden brown.
- Cool on a wire rack and eat!
- Store these zucchini oatmeal chocolate chip cookies in an airtight container or large Ziploc bag.
Tips & FAQs
Do I need to remove excess moisture from the zucchini?
I have found that for this recipe, I do not need to wring out excess water from the zucchini. The oatmeal absorbs any excess liquid with no problems.
Still have too much zucchini? Check out these recipes!
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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!
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: 87kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 38mgPotassium: 58mgFiber: 1gSugar: 9gVitamin A: 12IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
Mindee
Quick and easy zucchini recipe!