August 20, 2023 1 min read

It's Zucchini Season! I love using this vegetable in my baking. Not only does zucchini infuse a delightful moistness into your baked goods, it also offers a clever way to incorporate extra vegetables into your diet. This cookie recipe checks all the boxes for me - it's great in taste, texture - perfect and the oatmeal gives it a bit more heft. It has a good amount of chocolate (which I love and yes, I may have put a bit more in than the recipe called for) and for all you zucchini haters, you can't even taste it - just close your eyes if the green stuff bothers you (you know who you are!)

So, let's get to the recipe. . .

In a large bowl or the bowl of your stand mixer, cream until light and fluffy
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
Add in
1 lg. egg
1 1/2 tsp. vanilla

In separate bowl, whisk together
1 1/2 c. flour that has been spooned into the measuring cup
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt

Slowly add the dry ingredients to the butter mixture until combined.

Stir in
1 c. quick oats
1 1/2 c. peeled, shredded zucchini
1 c. chocolate chips

Using your cookie scoop, drop onto a cookie sheet and bake at 350 for about 10 minutes - until the edges are browned and the tops are golden.


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