Zucchini Cookies

Zucchini Cookies: Soft, Chewy, and Packed with Hidden Veggies

These Zucchini Cookies are a delicious way to sneak some extra veggies into your diet without sacrificing flavor. Loaded with hearty oats and chocolate chips, these cookies are soft, chewy, and so tasty that you won’t even notice the zucchini. Perfect for a dessert, snack, or even breakfast on the go, these cookies are a great treat for both kids and adults.

Ingredients: A Perfect Balance of Sweet and Nutritious

• Unsalted Butter (1 cup, 226g, softened): Adds richness and helps create a soft, chewy texture.
• Dark Brown Sugar (1 cup, 200g, firmly packed): Adds sweetness and moisture with a hint of molasses flavor.
• Granulated Sugar (½ cup, 100g): Balances the sweetness and helps achieve a slightly crispy edge.
• Large Eggs (2, at room temperature preferred): Adds structure and moisture to the cookies.
• Vanilla Extract (1½ tsp): Enhances the overall flavor with a sweet, aromatic note.
• All-Purpose Flour (2¼ cups, 280g): Provides structure to the cookies.
• Baking Soda (1 tsp): Helps the cookies rise and become light and fluffy.
• Salt (¾ tsp): Balances the sweetness and enhances the flavor of the other ingredients.
• Ground Cinnamon (1 tsp, optional but recommended): Adds a warm, spicy note that complements the sweetness of the cookies.
• Shredded Zucchini (1 cup, 133g, blotted of excess moisture): Adds moisture and nutrients without altering the flavor of the cookies.
• Old-Fashioned Rolled Oats (3 cups, 285g): Adds a hearty, chewy texture and boosts the fiber content.
• Semisweet Chocolate Chips (2 cups, reserve some for topping): Adds sweetness and a rich chocolate flavor to every bite.

Step-by-Step Instructions

1. Prepare the Zucchini

Start by shredding the zucchini. There’s no need to peel it before shredding. You can use a box grater or the grater blade on a food processor. Once shredded, spread the zucchini in an even layer on a paper towel and blot with additional paper towels to remove excess moisture. This step is important to ensure that your cookies don’t become too wet and doughy.

2. Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer on high speed to beat the mixture until it becomes light and creamy, about 1-2 minutes. This step incorporates air into the butter, creating a lighter, fluffier dough.

3. Add the Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is well combined.

4. Mix the Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This ensures that the baking soda and salt are evenly distributed throughout the dough.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until almost combined. Be careful not to overmix the dough, as this can lead to tough cookies.

6. Fold in the Zucchini, Oats, and Chocolate Chips

Gently fold the shredded zucchini into the dough until evenly distributed. Then, add the old-fashioned rolled oats and chocolate chips, stirring until everything is well combined. The dough will be thick and slightly sticky.

7. Chill the Dough

Cover the dough with plastic wrap and place it in the refrigerator to chill for about 30 minutes. Chilling the dough helps the cookies hold their shape during baking and prevents them from spreading too much.

8. Preheat the Oven and Prepare the Baking Sheet

While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

9. Scoop and Bake the Cookies

Once the dough has chilled, use a cookie scoop or a tablespoon to scoop rounded 1½-tablespoon-sized portions of dough onto the prepared baking sheet. Space the cookies at least 2 inches apart to allow for spreading. If desired, press a few extra chocolate chips into the tops of each cookie for a picture-perfect finish.

Bake the cookies in the preheated oven for 12-13 minutes, or until they are lightly golden around the edges and just set in the center. They will continue to firm up as they cool.

10. Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are delicious warm, but they also store well and can be enjoyed later.

Tips for Making the Best Zucchini Cookies

1. Don’t Skip the Chilling: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. It also helps to intensify the flavors.
2. Blot the Zucchini Well: Removing as much moisture as possible from the shredded zucchini ensures that the cookies don’t turn out too wet or soggy.
3. Customize the Mix-Ins: Feel free to add your favorite mix-ins, such as chopped nuts, dried fruit, or even white chocolate chips. This recipe is versatile and can be easily adapted to your preferences.
4. Bake in Batches: If you only have one baking sheet, bake the cookies in batches. Be sure to let the baking sheet cool between batches to prevent the cookies from spreading too much.
5. Store Properly: Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer, you can also freeze the cookies for up to 3 months.

Customizing Your Zucchini Cookies

These zucchini cookies are incredibly versatile. Here are some ideas for customizing the recipe to suit your tastes:

1. Add Nuts: Stir in a cup of chopped walnuts, pecans, or almonds for added crunch and flavor.
2. Use Different Chocolate Chips: Swap out the semisweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips.
3. Try Different Spices: If you love warm spices, try adding a pinch of ground nutmeg, allspice, or cardamom along with the cinnamon for a more complex flavor.
4. Make It Vegan: Use a vegan butter substitute and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make the cookies vegan. Also, ensure your chocolate chips are dairy-free.
5. Add Dried Fruit: For a twist, add dried cranberries, raisins, or chopped dried apricots to the dough.

Serving Suggestions

These zucchini cookies are delicious on their own, but here are some ways to elevate them:

• With a Glass of Milk: Serve these cookies with a cold glass of milk or your favorite dairy-free alternative for a classic pairing.
• Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or chocolate ice cream for a decadent treat.
• Crumbled Over Yogurt: Crumble a cookie over a bowl of yogurt for a quick and delicious breakfast or snack.
• Drizzled with Chocolate: Melt some additional chocolate chips and drizzle the melted chocolate over the cookies for an extra chocolatey treat.

Nutritional Information

Here’s a quick overview of the nutritional content per cookie:

• Calories: 207 kcal
• Carbohydrates: 26g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 13g
• Vitamin A: 194 IU
• Vitamin C: 1mg
• Calcium: 21mg
• Iron: 1mg

Final Thoughts

These Zucchini Cookies are a delicious way to enjoy a sweet treat while sneaking in some extra veggies. With their soft, chewy texture and rich chocolate flavor, these cookies are sure to become a favorite in your household. Whether you enjoy them as an afternoon snack, a quick breakfast, or a dessert, they’re a great way to use up excess zucchini and satisfy your sweet tooth. Happy baking!