It’s harvest time, and while the days may be getting shorter, the bounty of your garden is still plentiful. One of the most versatile vegetables to grow in your garden is zucchini. You can make zucchini bread, zucchini muffins, and even zucchini soup. But, have you ever thought about using your garden-fresh zucchini to make cookies? Yes, you read that right, cookies! In this blog post, we will share with you a delicious recipe for chocolate chip oatmeal zucchini cookies that will not only use up your excess zucchinis but will also satisfy your sweet tooth.
When you think of zucchini, you may not immediately think of cookies, but trust us, these chocolate chip oatmeal zucchini cookies are a game-changer. Not only are they soft and chewy, but they are also packed with good-for-you ingredients, like whole grain oats and shredded zucchini. Plus, the addition of chocolate chips takes them to the next level of deliciousness.
The moisture in the zucchini will combat the dryness of the oats, so you don’t want to wring out too much of the liquid in the shredded zucchini. Instead simply blot the shredded zucchini lightly, just to remove the excess (if any).
Now, you may be wondering how these cookies differ from the usual zucchini bread and muffin recipes. Well, for starters, cookies are a handheld treat that you can take on-the-go or enjoy with a cup of coffee or tea. Unlike zucchini bread and muffins, which can sometimes be dense and heavy, these cookies are light and fluffy. Plus, they are a fun way to mix up your usual zucchini recipe rotation.
Harvest time is the perfect time to experiment with new recipes and use up the abundance of vegetables in your garden. These chocolate chip oatmeal zucchini cookies are a delicious way to use up your excess zucchinis and satisfy your sweet tooth. Give this recipe a try and let us know what you think in the comments below. Happy harvesting!
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Zucchini Oatmeal Chocolate Chip Cookies
Description
When you think of zucchini, you may not immediately think of cookies, but trust us, these chocolate chip oatmeal zucchini cookies are a game-changer. Soft, chewy and full of goodness.
Ingredients
1 cup all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter,softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture lightly blotted
1/2–3/4 cup semisweet chocolate chips
Optional: 1 tablespoon maple syrup
Instructions
Start by preheating your oven to 350°F.
In a bowl, mix together the flour, oats, baking soda, and salt.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add in the egg, vanilla, and (optional) maple syrup. Beat until well combined.
Next, shred and lightly blot dry the peeled zucchini, then stir it into the wet mixture.
Gradually add in the dry mix until just combined.
Lastly, fold in the chocolate chips.
Using a cookie scoop or a spoon, drop the cookie dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden brown.
Transfer them to a wire rack immediately to cool completely.
