Description
Bright, tender, and sneakily wholesome, these zucchini cookies are a delightful way to use up garden bounty while pleasing cookie lovers of all ages.
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
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Instructions
- 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- 2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, then mix until smooth.
- 3. Stir the grated zucchini into the wet mixture.
- 4. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
- 5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips.
- 6. Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7. Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are set.
- 8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.