Zucchini Cookies
Delightfully soft and irresistibly flavorful, these Zucchini Cookies are a unique treat that perfectly balances indulgence and wholesome ingredients. Made with shredded zucchini, rolled oats, and warm hints of cinnamon, these cookies are a sweet and slightly chewy bite of comfort. Chocolate chips or raisins add a pop of sweetness, while optional chopped nuts provide a satisfying crunch. Ready in under 30 minutes, this recipe is a fantastic way to use up summer zucchini while sneaking some extra veggies into your baking. Perfect for snacks, lunchboxes, or an after-dinner dessert, these zucchini-packed cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup zucchini, shredded and patted dry
- 1 cup rolled oats
- 0.75 cup chocolate chips (or raisins)
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk together to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the shredded zucchini, rolled oats, chocolate chips (or raisins), and chopped nuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges and set in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
