Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (, softened)
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini ((from about 1 - 1 1/2 medium))
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnuts
  • 1 2/3 cups semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract.
  • Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  • Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • Recipe Source: adapted with slight changes from Nestle