Description
Zucchini oat chocolate cookies blend garden-fresh produce with rich chocolate for an irresistible treat. Hearty oats and sneaky zucchini create a surprisingly moist, nutrient-packed dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh grated zucchini (about 2 medium)
- 2 cups old fashioned oats
- 1 large egg
- 1 cup dark chocolate chips (60% cocoa)
Dry Ingredients:
- 1 1/4 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
Sweeteners and Wet Ingredients:
- 4 tablespoons soft butter
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or a silicone mat for optimal non-stick performance.
- In a medium mixing bowl, thoroughly whisk together flour, baking soda, salt, and ground cinnamon until evenly distributed.
- Using an electric mixer, cream butter with white and brown sugars until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter mixture, then gently fold in the freshly shredded zucchini until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring minimally to prevent overmixing and maintain a tender texture.
- Carefully fold in rolled oats and chocolate chips, ensuring even distribution throughout the cookie dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Optional: Enhance chocolate presence by pressing additional chocolate chips onto the top of each cookie mound.
- Bake for 12-15 minutes, or until edges turn golden brown and centers appear set.
- Transfer cookies to a wire cooling rack and allow them to cool completely, which helps them firm up and develop a perfect texture.
Notes
- Moisture Management Drain shredded zucchini thoroughly using a clean kitchen towel to prevent soggy cookies and ensure perfect texture.
- Gluten-Free Option Swap regular flour with a 1:1 gluten-free baking blend to make these cookies suitable for those with wheat sensitivities.
- Healthy Boost Add ground flaxseed or chia seeds for extra nutrition and a subtle nutty flavor that complements the zucchini.
- Flavor Enhancement Consider toasting the oats briefly before adding them to intensify their natural nuttiness and add depth to the cookie’s taste profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg