If you are inclined to grow a kitchen garden and are brave enough to plant even a few zucchini plants, you really need to be prepared for what to do with the deluge of produce that those plants can produce. My husband loves my oatmeal cookies so I make them often.
One day, in went the zucchini and chocolate chips as a decoy, and aside from a few green specks, you really can’t tell there is anything different about them. The moisture in zucchini actually helps keep them moist even after you squeeze mot of the moisture out.
You can store for a few days in an airtight container for a few days or freeze a portion for a few months. They actually taste great right out of the freezer.
This is a great way to use zucchini and sneak in some more nutrition into your husbands and the kids!
If you are looking for other ways to use up your zucchini crop, check out my post What to do with all that Zucchini which has lots of sweet and savoury recipe ideas.
Oatmeal Zucchini Cookies
- baking sheet
- parchment paper
- 1/2 cup unbleached all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup unsalted butter melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup zucchini shredded and squeezed to remove moisture
- 2 cups large flake oats
- 3/4 cup semisweet chocolate chips
- 1/2 cup pecans or walnuts chopped
- Preheat the oven to 350 degrees F. Prepare a baking sheet with a Silpat baking mat or parchment paper.
- Whisk the flours, baking soda and cinnamon together in a large bowl.
- In another bowl, combine the melted butter and sugars, Next mix in the egg, vanilla and then finally the shredded zucchini..
- Slowly add wet ingredients into the dry and mix until combined. Stir in the oats, nuts and chocolate chips.
- Use a cookie scoop (or tablespoon) and drop on your prepared baking sheet, spacing 2" apart. Press down slightly.
- Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
- Store in an airtight container for up to a week. To freeze, line the cookies on a tray and place in the freezer, When frozen you can place in a ziploc bag and enjoy as you need.