Zucchini Cookies
Soft, cozy, spiced zucchini cookies with oats and chocolate chips—like a cross between oatmeal cookies and zucchini bread. Tender, lightly sweet, freezer-friendly, and perfect for using extra zucchini.
Ingredients
- 1 1/2 cups all-purpose flour about 180 g; you can swap up to half with whole wheat flour for a heartier cookie
- 1 cup old-fashioned rolled oats about 90 g; avoid instant oats as they make the dough gummy
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt reduce to a pinch if using salted butter
- 1/2 cup unsalted butter 1 stick / 113 g, softened; salted butter is fine if you reduce added salt
- 1/4 cup unsweetened applesauce about 60 ml; keeps cookies moist with less added fat
- 3/4 cup light brown sugar about 150 g, packed
- 1/4 cup granulated sugar about 50 g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini about 180 g, lightly packed; do not peel; shred and gently squeeze to remove excess moisture
- 1 cup semi-sweet chocolate chips about 175 g
- 1/2 cup chopped walnuts or pecans about 60 g; optional, for crunch
- flaky sea salt optional; a pinch for sprinkling on top of baked cookies
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C) so it’s ready when the dough is chilled.
- In a medium bowl, whisk together the flour, rolled oats, cinnamon, nutmeg, baking soda, baking powder, and fine sea salt until well combined. Set aside.1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, using a hand mixer or stand mixer on medium speed, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Beat in the egg and vanilla extract until smooth, scraping down the sides of the bowl as needed. It may look slightly curdled, which is fine at this stage.1 large egg, 2 teaspoons vanilla extract
- Add the unsweetened applesauce and mix just until incorporated. The batter will look a bit looser, which helps keep the cookies moist.1/4 cup unsweetened applesauce
- Gently stir the shredded, lightly squeezed zucchini into the wet mixture with a spatula until evenly dispersed, being careful not to over-mix.1 1/2 cups shredded zucchini
- Add the dry ingredient mixture to the wet ingredients in two additions, stirring gently with a spatula or mixing on low speed just until no dry streaks of flour remain. Do not over-mix.
- Fold in the chocolate chips and chopped walnuts or pecans (if using) until evenly distributed. The dough will be thick and a bit sticky.1 cup semi-sweet chocolate chips, 1/2 cup chopped walnuts or pecans
- Cover the bowl and refrigerate the dough for 20–30 minutes. Chilling helps the flavors develop and prevents the cookies from spreading too much.
- Using a small cookie scoop or tablespoon, scoop about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, keep the scoops mounded rather than flattening them.
- Bake the cookies at 350°F (175°C) for 11–13 minutes, or until the edges are set and the tops look just dry in the center. They will be soft and slightly puffy rather than deeply browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle a tiny pinch of flaky sea salt on top while they are still warm. Enjoy slightly warm for melty chocolate centers.flaky sea salt
Notes
Squeeze the shredded zucchini gently in a clean towel or paper towels to remove excess moisture; too much liquid can cause the cookies to spread into flat blobs. These cookies are meant to stay soft and cake-like rather than deeply golden; if you wait for heavy browning, they will be over-baked. Smaller scoops give more cookies with chewier edges, while larger scoops yield softer, cake-like centers. For extra fall spice, you can add a tiny pinch of cloves or allspice, but keep it light so the zucchini and chocolate still shine. Sweetness is moderate; if you prefer sweeter cookies, add 2–3 tablespoons more granulated sugar.
Nutrition
Calories: 140kcal
Love this recipe?Follow us at @thenandnowspace for more