Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies are a grab-and-eat version of my aunt's zucchini bread. They're perfect for my family's get-togethers. They taste even better if you make them the day before. —Melissa Obernesser, Utica, New York
Total TimePrep: 15 min. Bake: 12 min./batch + cooling
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups shredded zucchini
- 1 cup quick-cooking oats
- 1 cup semisweet chocolate chips
- 3/4 cup chopped pecans, toasted
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
- Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts1 cookie: 79 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.