Quick & Easy Homemade Zucchini Cookies
Soft, rustic oatmeal-style zucchini cookies with chocolate chips that are quick to mix and bake.
Equipment
- 1 box grater for shredding zucchini
- 1 mixing bowl medium
- 1 mixing bowl large
- 1 hand mixer or sturdy spoon
- 1 baking sheet lined with parchment paper
- 1 wire rack for cooling
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini finely shredded and lightly blotted if very wet
Mix-Ins
- 3/4 cup semi-sweet chocolate chips
Instructions
Prepare the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Finely shred the zucchini. If it is very wet, gently blot it with paper towels so it is moist but not dripping.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and combined.
- Mix in the egg and vanilla extract until smooth.
- Stir the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
- Fold in the chocolate chips evenly.
Bake the Cookies
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them slightly apart. Lightly flatten the tops if needed.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops are set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Finely shred the zucchini for the best texture. Blot excess moisture if needed, but do not squeeze it completely dry. Store cooled cookies in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.