A self-taught baker and cook, I've been baking and cooking for over 50 years. This is just one of my many zucchini recipes.
Zucchini in Cookies?
Zucchini is a wonderfully versatile and healthy vegetable, and it can be used in so many different recipes. I have recipes for zucchini bread; zucchini cakes with various flavors like blueberry, lemon, chocolate, and more; zucchini patties, stuffed zucchini; zucchini with pasta; and so much more.
So why not zucchini in cookies? I'm surprised that I never thought of this idea till I saw this recipe in my Taste of Home magazine. What a great way to get your children to eat their vegetables! These cookies are soft, sweet, and chocolaty—and if you like you can add chopped nuts of your choice, as well.
I left out two ingredients in these cookies: cloves (which I don't like in anything) and chopped nuts (which I love but I didn't have any at the time). However, both would be tasty additions, if they appeal to you.
These cookies take almost no time at all to make; the baking time is the biggest investment. I hope you try these cookies and enjoy!
|Prep time||Cook time||Ready in||Yields|
approx. 40 cookies (depending on size)
- 1 cup butter, softened
- 2 cups sugar
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 cups zucchini, finely shredded and water squeezed out*
- 2 eggs, room temperature
- 1/2 cup semi-sweet chocolate chips, add more if you like
- 1 cup nuts, chopped (optional)
Read More From Delishably
Zucchini: Why It's Important to Squeeze Out the Water
Zucchini holds a lot of water, so it's important to drain the zucchini after shredding. I always shred it with my box grader in a colander and squeeze the zucchini in order to get as much water out of it as possible. If you don't do this squeezing step it will add too much liquid to your recipe. This is especially problematic for baked items.
- Preheat your oven to 375 degrees.
- In a large bowl, cream butter and sugar until light and fluffy, around 5 to 7 minutes. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in zucchini, nuts, and chocolate chips.
- Drop by tablespoonfuls three inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
- Note: I use parchment paper on my cookie sheets to ensure the cookies will not stick. If you make your cookies bigger, leave them in a little longer till they are golden brown.
Optional: Sprinkle Sugar on Top
I also sprinkled large-grain sugar on top of the cookies before they went into the oven. I used Sugar in the Raw, but you can use whatever you have. It gives a little crunch and a little more sweetness to the cookies. That of course, is optional.
© 2021 Rachel L Alba