It is getting to be that time of the year where all things zucchini come out to play! Pretty soon everywhere you look there will be people posting pictures of their backyard bounties. Zucchinis of all shapes and sizes taking over your feed on Facebook and Instagram. So here is a recipe to help you decide to what to do with all this zucchini.
My kids really like zucchini, mostly in baked goods, but I have been making a pasta dish with zucchini that they have requested multiple times. One of these days I will write it down and post it. Anyway, zucchini bread is their ultimate favorite, but I decided to give zucchini cookies a shot. They loved them! I used the King Arthur Flour recipe with a few adaptions, like reducing the brown sugar and chocolate chips slightly (click here for the original recipe). So, I hope you will add this to your list of recipes to use with all the zucchini that will be around soon and if you are local to Philly and looking to off load some from your garden my kids would be very appreciative!
Zucchini Oatmeal Chocolate Chip Cookies
- 1/4 cup vegetable oil
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup shredded zucchini
- 1 1/2 cups chocolate chips
- 1 cup all purpose flour (can use white whole wheat or whole wheat)
- 1 1/2 cups quick oats
What to do…
- Preheat your oven to 350°F. Lightly grease baking sheets or line them with parchment paper.
- In the bowl of a stand mixer using the paddle attachment or in a large bowl if using a hand mixer, beat together the oil, sugar, baking powder, baking soda, salt, vanilla, and egg.
- Stir in the zucchini and chocolate chips, then the flour and oats. The dough is going to be very sticky.
- Leave the dough to rest in the bowl for about 15 minutes. This allows the oats to absorb the liquid. If you want to skip this step that’s ok, your cookies will just spread out more.
- Using a small cookie scoop or tablespoon drop the dough onto the cookie sheets.
- Bake the cookies for about 15 minutes, until they feel set on top.
- Remove the cookies from the oven, and cool them on the baking sheets.
- Can be stored in airtight container for a few days or frozen for longer.