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Zucchini Cookies Recipe

Zucchini Cookies Recipe
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★★★★★

5.2 from 18 reviews

Deliciously soft and moist zucchini cookies that combine the subtle freshness of grated zucchini with warm cinnamon and sweet chocolate chips. These cookies offer a delightful way to sneak veggies into a tasty treat, perfect for snack time or dessert.

Ingredients

Scale

Main Ingredients

  • 1 cup grated zucchini (about one medium zucchini)
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional, but recommended!)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your dough is ready.
  2. Prepare Zucchini: Wash and grate the zucchini finely. Use a clean towel or paper towel to squeeze out the excess moisture from the grated zucchini to avoid soggy cookies.
  3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This helps create a tender texture.
  4. Add Egg & Vanilla: Beat in the large egg and vanilla extract until fully combined, giving the dough moisture and flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt to evenly distribute leavening and spice.
  6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Then gently fold in the grated zucchini and chocolate chips to keep the dough light and ensure even distribution.
  7. Shape Cookies: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper or a silicone mat. Make sure to space them apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown, indicating they are set but still soft inside.
  9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps firm up the texture.

Notes

  • Make sure to squeeze out as much water as possible from the grated zucchini to avoid soggy cookies.
  • To make the recipe vegan, substitute butter with coconut oil and use a flax egg instead of a chicken egg.
  • Oats add a nice texture, but you can substitute with oat flour if preferred for a smoother cookie.
  • Chocolate chips are optional but add a wonderful richness and balance to the mild zucchini flavor.
  • Store cookies in an airtight container for up to 4 days or freeze for longer storage.
  • Adding nuts like walnuts or pecans can give extra crunch and flavor if desired.

Nutrition

Keywords: zucchini cookies, healthy cookies, baked zucchini recipe, chocolate chip cookies with veggies, easy cookie recipe

Find it online: https://bakedbylisa.com/zucchini-cookies-recipe/