Description
Deliciously soft and chewy cookies packed with shredded zucchini, perfect for a sweet treat any time of the year.
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded zucchini and any optional ingredients like chocolate chips or nuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the dough.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: zucchini cookies, easy zucchini cookies, healthy zucchini cookies, chocolate chip zucchini cookies, soft zucchini cookies, zucchini dessert recipes