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Zucchini Cookies Recipes

Soft and Chewy Chocolate Chip Zucchini Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 169
Ingredients Method Notes

Ingredients
  

  • 1 cup shredded zucchini (about 1 medium), squeezed dry
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Method
 

  1. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and pale, about 2 minutes.
  2. Add the egg and vanilla, beat on low to combine, then fold in the squeezed zucchini.
  3. Stir in the flour, baking soda, cinnamon, salt, and oats until no dry pockets remain. Fold in the chocolate chips and walnuts, if using.
  4. Drop rounded tablespoons of dough onto parchment-lined baking sheets, 2 inches apart. Bake at 350°F for 12 to 14 minutes, until the edges are golden and the centers look set.
  5. Cool on the sheets for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Bake in batches if your sheets don’t fit all the dough at once. The cookies will keep their soft texture for days, especially if you store them with a slice of bread in the container.