Zucchini Cookies: A Delicious Way to Sneak in Some Veggies
Cookies that are both delicious and packed with a hidden veggie? Yes, please! Zucchini Cookies are a delightful treat that combines the soft and chewy texture of oatmeal cookies with the richness of chocolate chips. The best part? You can’t even taste the zucchini, making these cookies a perfect way to sneak some extra nutrients into your diet—or your family’s! This recipe, crafted by Sam Merritt, results in cookies that are satisfying and comforting, with just the right balance of sweetness and spice.
Why Make Zucchini Cookies?
Zucchini is a versatile vegetable that adds moisture and a subtle flavor to baked goods. When shredded and incorporated into cookie dough, it virtually disappears, leaving behind tender, moist cookies that are loaded with hearty oats and melty chocolate chips. These cookies are perfect for those looking to add a little extra nutrition to their treats without sacrificing flavor or texture. Plus, they’re a great way to use up an abundance of zucchini from your garden or the farmer’s market.
Ingredients: A Balance of Flavor and Nutrition
Unsalted Butter (1 cup or 226 g, softened)
Butter is the foundation of most cookies, providing richness and a tender texture. Make sure the butter is softened to room temperature so it creams easily with the sugars.
Dark Brown Sugar (1 cup or 200 g, firmly packed)
Dark brown sugar adds a deep, molasses-like flavor to the cookies, enhancing their richness and providing moisture that contributes to their chewy texture.
Granulated Sugar (½ cup or 100 g)
Granulated sugar adds sweetness and helps to create a slightly crisp edge on the cookies, balancing the softness provided by the brown sugar.
Large Eggs (2, room temperature preferred)
Eggs act as a binder, helping to hold the cookie dough together while adding richness and structure. Using room temperature eggs helps them incorporate more evenly into the dough.
Vanilla Extract (1½ teaspoons)
Vanilla extract enhances the flavor of the cookies, adding a warm, sweet note that complements the chocolate chips and oats.
All-Purpose Flour (2¼ cups or 280 g)
Flour provides structure to the cookies, helping them hold their shape. The amount used ensures the cookies are tender and not too dense.
Baking Soda (1 teaspoon)
Baking soda acts as a leavening agent, helping the cookies to rise slightly and maintain a soft, chewy texture.
Salt (¾ teaspoon)
Salt enhances the overall flavor of the cookies by balancing the sweetness and highlighting the flavors of the other ingredients.
Ground Cinnamon (1 teaspoon, optional but recommended)
Cinnamon adds a subtle warmth and spice to the cookies, which pairs beautifully with the chocolate chips and oats. It’s optional, but highly recommended for an extra layer of flavor.
Shredded Zucchini (1 cup or 133 g, excess moisture blotted)
Zucchini adds moisture to the cookies without affecting their flavor. Be sure to blot the shredded zucchini with paper towels to remove excess moisture, ensuring the cookies don’t become too wet or taste too much like zucchini.
Old-Fashioned Rolled Oats (3 cups or 285 g)
Oats add texture, heartiness, and a slight chew to the cookies, making them more substantial and satisfying.
Semisweet Chocolate Chips (2 cups, reserve some for topping)
Chocolate chips add sweetness and richness to the cookies, with the melty, gooey chocolate providing a delightful contrast to the hearty oats and tender zucchini.
Step-by-Step Guide to Making Zucchini Cookies
1. Prepare the Dough
In a large mixing bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer to beat the mixture on high speed until it becomes light and creamy, about 1-2 minutes. This step helps to incorporate air into the dough, giving the cookies a light texture.
Next, add the eggs and vanilla extract to the creamed butter and sugar mixture. Stir until the ingredients are well combined and the mixture is smooth.
In a separate medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Gradually add the dry mixture to the wet mixture, stirring just until almost combined.
2. Incorporate the Zucchini and Oats
Once the flour mixture is almost fully incorporated, fold in the shredded zucchini. Make sure to blot the zucchini with paper towels before adding it to the dough to remove excess moisture. This step is crucial to prevent the cookies from becoming too wet or tasting too much like zucchini.
After the zucchini is fully incorporated, add the old-fashioned rolled oats and chocolate chips. Stir until everything is evenly distributed throughout the dough.
3. Chill the Dough
Cover the dough with plastic wrap and refrigerate it for 30 minutes. Chilling the dough helps to firm it up, making it easier to scoop and shape the cookies. It also prevents the cookies from spreading too much during baking, ensuring they maintain their shape.
While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Shape and Bake the Cookies
After the dough has chilled, use a cookie scoop or a spoon to scoop out rounded 1½-tablespoon-sized portions of dough. Drop the dough onto the prepared baking sheet, spacing the cookies at least 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 12-13 minutes, or until they are lightly golden around the edges. The centers may still look slightly underdone, but they will continue to set as they cool.
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Zucchini Cookies
- Blot the Zucchini: Removing excess moisture from the zucchini is crucial to prevent the cookies from becoming too wet. Use paper towels to blot the zucchini before measuring and adding it to the dough.
- Don’t Overmix the Dough: Overmixing can lead to tough cookies. Stir the ingredients just until they are combined to keep the cookies tender.
- Chill the Dough: Chilling the dough helps to firm it up and prevents the cookies from spreading too much during baking.
- Use Old-Fashioned Oats: Old-fashioned rolled oats provide the best texture for these cookies. Quick oats can be used in a pinch, but the cookies may be softer and less chewy.
Storing and Serving Suggestions
These Zucchini Cookies can be stored in an airtight container at room temperature for up to 5 days. They are perfect for packing in lunchboxes, enjoying as an afternoon snack, or serving as a dessert.
For an extra treat, serve the cookies warm with a glass of cold milk or a scoop of vanilla ice cream. The warmth will enhance the gooeyness of the chocolate chips, making each bite even more indulgent.
Conclusion
These Zucchini Cookies are a delicious way to incorporate a little extra nutrition into your diet without sacrificing flavor. The combination of oats, chocolate chips, and zucchini creates a cookie that’s hearty, chewy, and satisfying, with just the right amount of sweetness. Whether you’re baking them for your family, bringing them to a potluck, or simply enjoying them as a treat, these cookies are sure to become a new favorite. Happy baking!