|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 162g||207%|
|Saturated Fat 92g||460%|
|Total Carbohydrate 526g||191%|
|Dietary Fiber 34g||120%|
|Total Sugars 302g|
|Vitamin C 28mg||140%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
During the summer months when backyard gardens are in full bloom, there always seems to be an abundance of zucchini. They grow quickly and taste delicious, so it is always good to be on the lookout for new and exciting ways to utilize this summer produce.
After you have used zucchini as a side dish and made a bunch of zucchini bread, how about a batch of zucchini cookies! These cookies use shredded zucchini for moisture and a pop of color. There are also rolled oats folded into the cookie dough as well as a handful of chocolate chips added in for fun. They are the perfect homemade sweet treat for summer.
1 medium zucchini
1 cup granulated sugar
1/2 cup softened unsalted butter
1 large egg
2 teaspoons vanilla extract
2 cups old fashioned rolled oats
1 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
Gather the ingredients.
Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.
Using a coarse cheese grater, shred the zucchini until you achieve 1 cup of grated zucchini. (You might not use the entire zucchini. Reserve the remaining zucchini for use in another zucchini recipe.)
Blot the grated zucchini with a paper towel to remove excess moisture. Set aside.
In the bowl of a stand mixer, cream the sugar and butter until light and fluffy.
Add the egg and vanilla extract and mix to combine.
In another large bowl combine the rolled oats, all-purpose flour, cinnamon, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix on low speed until combined.
Mix in the grated zucchini on low speed until combined.
Fold in the chocolate chips.
Use a small ice cream scoop or cookie scoop to form 1-inch balls and place on prepared baking sheets.
Bake for 10-12 minutes or until lightly browned.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack and cool completely. Enjoy!
These cookies will stay fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for about one week.
Can you freeze zucchini cookies?
BAKED - If you are making a bunch of zucchini cookies, you can freeze them by layering them between pieces of waxed paper in an airtight container. They can be stored this way in the freezer for up to three months. Just bring the cookies to room temperature for enjoying.
UNBAKED - You can also freeze unbaked formed balls of cookie dough. Freeze dough balls on a parchment covered sheet pan until solid before storing in a freezer bag. No need to thaw before baking, the frozen dough balls should be baked for a minute or two longer.