Description

These zucchini cookies are a deliciously soft, lightly spiced treat that cleverly incorporates fresh zucchini for moistness without a vegetable taste. With chewy oats and melty chocolate chips, they’re a wholesome and comforting snack perfect for any time of day. Whether you’re looking to sneak some extra veggies into your diet or simply want a new twist on classic cookies, this recipe delivers warm, cozy flavor with a tender crumb.

Ingredients

1 medium zucchini (about 1 cup shredded)
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Shred zucchini finely and blot excess moisture.
In a bowl, cream butter and sugars until light and fluffy.
Add egg and vanilla; mix well.
Stir in shredded zucchini.
In another bowl, whisk flour, oats, baking soda, salt, and cinnamon.
Gradually add dry ingredients to wet; mix until just combined.
Fold in chocolate chips.
(Optional) Chill dough for 30 minutes.
Scoop dough onto baking sheets (1 to 1.5 tablespoons per cookie).
Bake for 10-12 minutes until edges are golden and centers set.
Cool on baking sheet 5 minutes before transferring to wire racks.

Notes

For gluten-free, substitute flour with gluten-free blend.
Try raisins, nuts, or coconut instead of chocolate chips.
Dough can be refrigerated for up to 24 hours before baking.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Snack / Dessert
Method: Baking
Cuisine: American