Zucchini Oat Chocolate Chip Cookies

This was our first year growing a garden and we had to find something to do with our zucchini harvest. Why not try zucchini cookies?! 😛

I like this recipe because the combination of zucchini and sugar results in a well-balanced cookie: not really healthy but not super unhealthy either. If anything, it's surely a delicious way to get in some extra veggies! Kids love them. Adults love them. Trust me, you’ll make these more than once!

🖤 Zucchini Oat Chocolate Chip Cookies 🖤

Ingredients:

• 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 (about 1 - 1 1/2 medium zucchini)
• 1 cup quick oats
• 3/4 cup chopped pecans
• 1 2/3 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt. Set aside.

2. 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.

3. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, pecans and chocolate chips.

4. Shape dough into balls, 2 Tbsp each, then transfer to parchment paper lined baking sheets, spacing cookies 2-inches apart. 

5. 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.

Original recipe from Cooking Classy