Recipe: Zucchini Chocolate Chip Oatmeal Cookies

Hello, everyone! Last week’s easy summer Cherry & Black Bean Salsa Recipe got me thinking about this week’s recipe post. My husband keeps bringing home these giant zucchini’s his co-workers have growing in their backyard gardens. I think summer has pretty much peaked and we are in the downward slide toward fall but I don’t think the zucchini got the message. Our bounty always seems to flourish the closer we get to fall as August is usually our hottest month. That being said, I’ve been cooking and baking up a storm this week: muffins, cookies, cheesy zucchini crisps, zoodles (yummy zucchini noodles), you name it I’m willing to make it and taste it. I love using fresh produce to cook so I’ve been totally in my element this past week. I’m actually out of zucchini at this point so I think I may stop by Bill’s Farm Market tomorrow morning with the kids and pick up a few more and maybe some squash which is just getting into season so stay tuned for some yummy squash recipes on the blog!

This weekend I made some delicious Zucchini Chocolate Chip Oatmeal Cookies. They are a unique spin on your typical chocolate chip cookie and perfect for using up some of that bountiful zucchini that is in season right now!

I found this recipe over at Cooking Classy and adapted it a bit. It’s a yummy combination of chocolate, zucchini, cinnamon and oatmeal. Even the kids enjoyed them so it’s a perfect way to ‘hide’ those veggies for the little ones.

Zucchini Chocolate Chip Oatmeal Cookies Ingredients –

1/2 C. butter, softened to room temperature
1/2 C. sugar
1/3 C. packed brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. baking soda
pinch of salt
1 egg
1 1/2 C. quick cooking oats
1 1/2 C. shredded zucchini (about 2 medium size zucchini’s); I shredded mine, layed it out on a paper towel and used 2-3 paper towels on top, pressing down, to remove the extra liquid. Repeat as needed. You could also use cheese cloth if you have it on hand.
12 oz package mini chocolate chips

Directions –

#1. Preheat the oven to 350 degrees.
#2. Combine the flour, salt, baking soda and cinnamon in a medium size bowl and set aside.
#3. In a separate bowl, combine the softened butter, sugar, brown sugar, vanilla extract and egg, mixing well.
#4. Slowly fold the flour mixture into the dough.
#5. Add in the shredded zucchini and mini chocolate chips.
#6. Drop by rounded tablespoon onto your baking sheets – about 2-3″ a part.
#7. Bake 10-12 minutes; my oven runs hot and my cookies were perfect right around 10 minutes so keep an eye on them.
#8. Remove from the oven and allow them to cool.

*Makes approximately 2 dozen cookies.

Have a favorite zucchini recipe you would like to share? We would love to hear about it! Please leave a comment in the comment section below.