Oatmeal Zucchini Chocolate Chip Cookies
These Oatmeal Zucchini Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips, with a little cinnamon, and shredded zucchini tucked into every bite. The cookies are an easy way to use up some of your extra summer zucchini, and turn it into a batch of cookies that everyone will be excited to eat!
Servings: 30 cookies
Calories: 220kcal
Ingredients
- 1 cup shredded zucchini
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups old fashioned oats
- 2 cups chocolate chips
Instructions
- Shred the zucchini using a box grater, then use paper towels to squeeze the extra moisture out of the zucchini. Set it aside until needed. 1 cup shredded zucchini
- Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl and mix (the bowl of a stand mixer with a paddle attachment is best). Cream them together at medium speed for a couple of minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the shredded zucchini, egg, and vanilla extract to the creamed butter and sugars and mix them together until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg, 2 tsp vanilla extract
- Add the flour, cinnamon, baking soda, and salt to the bowl and whisk them into it until combined. 2 cups all purpose flour, 1 tsp ground cinnamon, 1 tsp baking soda
- Add in the chocolate chips and oats and mix on low speed until combined and they are mixed evenly into the dough. 3 cups old fashioned oats , 2 cups chocolate chips
- Scoop the dough into 2 TBS sized balls, placing them about 2 to 3 inches apart on a parchment paper lined cookie sheet.
- Bake the cookies in the preheated oven for 11 to 14 minutes, or until the tops are set and the edges are slightly golden.
- Remove from the oven and let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool.
Notes
- Prepare your Zucchini: You do not need to peel the zucchini, but if they are extra large cut them in half like a hot dog, then scoop or cut out the seeds. The best zucchini will be small or medium in size. Shred the zucchini then squeeze some of the moisture out using paper towels, over the sink for the water to drip into.
- Other Mix Ins: Add 1 cup of chopped nuts, or try white chocolate chips instead of chocolate chips for your cookies.
- Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn’t notice too much change, but if you’re cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
- Storage Instructions: Once the cookies are cooled you can store them in an airtight container for up to 4 days. They'll become a little softer, and a little less chewy but will stay delicious!
- Freezer Instructions: The cookies can also be frozen for up to 3 months. Because they're soft cookies I recommend flash freezing them on a lined cookie sheet for 1 hour until frozen solid, then transfer to a freezer safe bag or container. Thaw at room temperature to enjoy.
Nutrition
Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg