It's Zucchini Season! I love using this vegetable in my baking. Not only does zucchini infuse a delightful moistness into your baked goods, it also offers a clever way to incorporate extra vegetables into your diet. This cookie recipe checks all the boxes for me - it's great in taste, texture - perfect and the oatmeal gives it a bit more heft. It has a good amount of chocolate (which I love and yes, I may have put a bit more in than the recipe called for) and for all you zucchini haters, you can't even taste it - just close your eyes if the green stuff bothers you (you know who you are!)
So, let's get to the recipe. . .
In a large bowl or the bowl of your stand mixer, cream until light and fluffy 1/2 cup unsalted butter, softened 1/2 cup sugar 1/3 cup packed brown sugar Add in 1 lg. egg 1 1/2 tsp. vanilla
In separate bowl, whisk together 1 1/2 c. flour that has been spooned into the measuring cup 1 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt
Slowly add the dry ingredients to the butter mixture until combined.
Stir in 1 c. quick oats 1 1/2 c. peeled, shredded zucchini 1 c. chocolate chips
Using your cookie scoop, drop onto a cookie sheet and bake at 350 for about 10 minutes - until the edges are browned and the tops are golden.
