Chewy from oatmeal, loaded with chocolate chips and uses up shredded zucchini – these zucchini cookies are one of my favorite ways to use up summertime zuchinni. You know me, I’d rather bake up something sweet rather than make grilled zucchini or fried zucchini (although those are delicious recipes as well).
Zucchini Cookies
Zucchini cookies aren’t the first thing that you think of when you want to use up zucchini. I think of zucchini loaf, or chocolate zucchini cake or even better, zuccini banana bread that uses up bananas and zucchini.These cookies are cakey, delicious little chocolate delights loaded up with oatmeal.
Remove Excess Moisture From the Zucchini
Make sure that you pat some of the excess moisture from the zucchini with paper towels. It doesn’t have to be bone dry, but the zucchini shouldn’t be sopping wet or the cookies won’t bake up properly.
More Zucchini Recipes
Could I even venture to stay they are healthy for you because of the zucchini? Oh, if only! If they can’t be healthy at least they can be a great way to use up some of the abundant zucchini that we find ourselves with this time of year!
Happy Baking!
Love,
Karlynn
Zucchini Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini remove excess moisture with paper towels
- 1 ¾ cup quick oats
- 1 cup chopped walnuts
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350° F. Lightly grease baking sheets or line with parchment paper.
- Whisk the flour, cinnamon and baking soda in a small bowl and set aside.
- Beat the butter and sugar in large mixing bowl until well combined Add in the egg and beat until mixed in thoroughly. Mix in the vanilla.
- Stir in the zucchini until mixed throughout the batter evenly. Gradually beat in the flour mixture. Stir in the oats, nuts and chocolate chips and mix until they are mixed throughout the batter.
- Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared baking sheets.
- Bake for 10-12 minutes or until golden brown around edges.
- Cool on the baking sheets for 5 minutes then remove to wire rack to cool completely.
Notes
- Make sure to remove some excess moisture from the zucchini with some paper towels
Nutrition
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Christine A Tracey says
Julie Mendonca- follow this kitchen maven. Magpie has a little bit of delicious every day.
Mimiellie3 says
I had shredded zucchini to use up. Is the “shredded” zucchini really grated ? I’m just concerned because of the size of the shred…
The Kitchen Magpie says
So glad you liked them!! They are a favorite!
Carson Somerville says
I made these- delish!!
Heather Cushing says
Mmm… it’s pouring rain and I have a zucchini to use up. Sounds good to me!
plasterers bristol says
Yummy, cookies are my favorite. Thanks for posting up this recipe..
Simon
Courtenay says
These look delicious! I’ve got quite a few zucchini growing in my garden, and I think I’ll designate some for these cookies!
The Kitchen Magpie says
Totally.
Sharon Thomas says
So if was to substitute carob chips for chocolate chips…I could then claim them as a “healthy” snack, right? 😉
The Kitchen Magpie says
Ha! Just wait! I have a few other recipes to try that might change your mind about the sweet!
Amy Melby says
Oooh, they sound delish. This and other desserts are the ONLY reason I will ever have zucchini in my house, lol
The Kitchen Magpie says
Zucchini like it hot and lots of water! I had one gigantic one and now I am waiting for the rest lol. It’s weird!
Bake Eat Repeat says
Those look amazing! I can’t believe you have zucchini ready already! Mine are still tiny. But then, I’ve never had much luck with zucchini!