Makes 4 1/2 dozen cookies
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 cup brown sugar
- 1 tsp. vanilla
- 2 eggs
- 1 1/2 to 2 cups grated zucchini
- 2 1/2 cups whole wheat flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp soda
- 2 1/2 cups oats
Preheat the oven to 350 degrees. In the bowl of your stand mixer beat the butter and sugar on medium speed until light in color and very fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat for another minute. Add the grated zucchini and mix until incorporated. Sprinkle the flour, cinnamon, baking powder, salt, and soda over the wet ingredients. Mix everything together on low speed until well combined. Add the oat and mix to combine. Scoop dough into balls using a 1 ounce scoop and place on a parchment-lined baking sheet. Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.
This is a great way to use bigger zucchini that might be a little tough; Peel and remove any seeds from larger zucchinis. Smaller squash don’t need anything done to them.
The whole wheat flour adds a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. You will probably need 1/3 cup more flour if using white flour.
Don’t store the cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment in between the layers.
The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.
I have subbed unsweetened applesauce for half the butter lots of times with great success; great idea if you are wanting to save a few calories.