These Chocolate Chip Oatmeal Cookies Are Made With Zucchini !

These soft and chewy zucchini cookies are loaded with hearty oats and chocolate chips! My recipe is designed so you can't taste the zucchini, making it perfect for sneaking in some extra veggies into your diet.

Recipe: https://sugarspunrun.com/zucchini-cookies/

Ingredients
1 cup unsalted butter, softened (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 ½ teaspoon vanilla extract
2 ¼ cup all-purpose flour (280g)
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon (optional but recommended)
3 cups old-fashioned rolled oats (285g)
1 cup shredded zucchini, blot excess moisture with a paper towel before measuring (133g)
2 cup semisweet chocolate chips, reserve some for topping

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Electric mixer (Affiliate Link): https://amzn.to/2YIypJy
Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI
Parchment paper (Affiliate Link):

Instructions
00:00 Introduction
02:08 In a large mixing bowl, combine butter and sugars and use an electric mixer to beat until lightened and creamy (about a minute or two on high speed).
03:09 Add eggs and vanilla and stir until well combined.
03:55 In a separate, medium-sized mixing bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
04:28 Gradually add the dry mixture to the wet, stirring until almost combined. Add shredded zucchini and fold into the dough until completely combined.
05:01 Add oats and chocolate and stir until evenly distributed.
05:46 Cover dough with plastic wrap and place in the refrigerator. Chill for 30 minutes before proceeding. While dough chills, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
06:15 Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing cookies at least 2” apart. Bake in 350F (175C) preheated oven for 12-13 minutes. Allow cookies to cool on baking sheet before enjoying.

Notes
Zucchini
No need to peel the zucchini before shredding. To shred mine, I use the grater blade on my food processor. I find this doesn’t get it quite as fine as I like so I’ll then very briefly pulse once or twice with my standard blade. Do not make the zucchini too fine/pulpy or the cookies may taste like zucchini and be too wet.
To blot zucchini
After shredding, spread the zucchini in an even layer and blot with paper towels until you’ve removed excess moisture from the zucchini.
Storing
Store in an airtight container at room temperature for up to 5 days.

Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/