Zucchini and Chocolate Chip Cookies

Use up the end-of-summer bounty of zucchini, and add a delicious twist to a favorite cookie with this recipe. The addition of shredded zucchini makes these cookies moist and cakelike—and adds a welcome dose of nutrients. Total Time : 45 minutes Prep Time : 10 minutes Bake Time : 15 minutes Cool Time : 20 minutes Servings : 38 cookies

Zucchini and Chocolate Chip Cookies
Zucchini and Chocolate Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

38

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

38

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 2

    sticks butter or margarine, softened

  • 1/2

    cup light brown sugar

  • 1/4

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • 2

    cups shredded zucchini (from 2 medium zucchini, unpeeled)

  • 1

    cup old-fashioned oats

  • 1/2

    cup semisweet chocolate chips

  • 1/2

    cup chopped walnuts (optional)

Directions

step 1Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. Set aside. step 2In a medium bowl, whisk together the flour and baking soda. Set aside. step 3In a large mixing bowl or a stand mixer, combine the butter and sugars and mix until smooth. Add the eggs and vanilla extract and mix until the eggs are incorporated completely. Add the shredded zucchini and mix until evenly combined. step 4Slowly add the flour mixture, stirring until the flour and zucchini combine to form a stiff dough. Stir in the oats, chocolate chips and optional walnuts. step 5Drop the cookie dough by heaping tablespoonfuls 2 inches apart onto the prepared baking sheet. Bake for about 15 minutes or until golden. Remove the cookies from the pan and cool completely on wire racks. chef's notes The cookie dough can be assembled and kept frozen in Ziploc® Brand Double Guard® Freezer Bags for up to 1 month. Baked, the cookies can be placed in Ziploc® Brand Containers with the Smart Snap™ Seal and stored in the refrigerator for up to 1 week or in the freezer for 1 month. For even softer cookies, try vacuum sealing the dough with the Ziploc® Brand Vacuum Freezer System. Sealing the dough and refrigerating it for a day or two before baking will help hydrate the flour with the wet ingredients, giving the cookies a softer, less crumbly texture. Plus, this technique is a great way to keep the dough fresh if you make it ahead of time to bake later.

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