Description
Delicious zucchini chocolate chip cookies that combine the goodness of zucchini with the sweetness of chocolate chips.
Ingredients
Scale
- 1 cup (130g) shredded zucchini (lightly blotted)
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Grate the zucchini and gently press out excess moisture using paper towels or a clean kitchen towel.
- In a large bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, maple syrup, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded zucchini and chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the zucchini is well blotted to avoid excess moisture in the cookie dough.
- Store cookies in an airtight container for best freshness.
- Can substitute the butter with a vegan alternative for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg