Delicious, soft, chewy cookies baked with healthy zucchini and oats, with a touch of sweet. Zucchini Chocolate Chip Cookies are great tasting cookies that everyone loves!
Before you start reading this post, Dear Reader, I think it’s important for me to explain the text. I wrote this post back in late fall, 2018. I put off publishing the post until I remade the recipe with the purpose of re-shooting the photographs. I was terrible unhappy with the photographs the first time around.
I have promised myself that I will not publish posts unless I am completely happy and satisfied with them. Therefore, the text you are about to read was written a few months before this post was published and might not make complete sense! Just put yourself in a September/October state of mind and all will be well! Here we go:
This may just be the last zucchini recipe I post to Lord Byron’s Kitchen this year. I can’t think of a better way to finish off the last of summer’s fresh zucchini bounty; can you? Zucchini Chocolate Chip Cookies just might show up in our kitchen outside of zucchini harvest season too!
One of my work wives, Margaret, is fortunate enough to get the opportunity to work a vegetable farm nearly every weekend of the summer. Her husband’s parents own one hundred acres in northern Ontario and they grow organic vegetables every summer.
And when harvest season comes about, Margaret always shares the fruits of her family’s labour with her coworkers. This Zucchini Chocolate Chip Cookie was made with the zucchini that Margaret brought back to the city for me.
In fact, this Autumn Spiced Zucchini Bundt Cake was made with the same zucchini. Yes, the same zucchini! I don’t know what her family does up at the farm, but the vegetables are always massively huge. But, always perfect, unblemished, and delicious. Thanks, Margaret!
I’ve learned this year that baking with zucchini can be very tasty. I never did bake much with zucchini, so this cookie recipe, and the bundt cake recipe, was a great introduction to baking with zucchini for me. I tell you, Dear Reader, I have learned more about myself from blogging about food than I had ever learned from almost all of my life’s experiences!
Blogging about food is one of the most fun things I’ve ever done. I have tried my hand at many hobbies over the years, but they have not lasted long. Luckily for me, blogging about food was a hobby that I not only loved, but have been able to incorporate into my everyday life. This is something I see myself doing for a very long time. It’s addictive!
By blogging, I have been forced to try different foods, try different preparation and cooking methods, and learn about different cultures, cuisines, and food origins. Not only have I introduced myself and my family to new foods, I’ve also been educating myself and learning new skills.
Zucchini is one such new food. I never knew it was so versatile and so delicious. And, I never knew it could stand up so well to being baked into a cookie such as these Zucchini Chocolate Chip Cookies.
In my neck of the woods, summer-fresh, local zucchini is a thing of the past until next summer. I look forward to expanding my recipe archives with more zucchini-based recipes as soon as local zucchini hits the grocery stores, or until Margaret hand-delivers one of her family’s massive, over-grown zucchinis! Stay tuned.
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Zucchini Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar, lightly packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini, finely shredded, see notes*
- 1 cup oatmeal
- 1 cup walnuts, chopped
- 2 cups semi-sweet chocolate chips
- Begin by preheating your oven to 350 degrees and lining a cookie sheet with a silicone liner or parchment paper. Set aside.
- In a large bowl, use a hand-held mixer to cream together the butter and both sugars.
- Add the egg and vanilla. Mix into the butter and sugar mixture.
- Add the zucchini and on low speed, mix into the butter and egg mixture.
- Next, add the flour, cinnamon, ginger, nutmeg, salt, and baking soda. Mix on low speed until just mixed with the butter mixture.
- Set aside the hand-held mixer and stir in the oatmeal and 1 1/2 cups of the chocolate chips with a wooden spoon. (Save 1/2 cup of the chocolate chips to press into the tops of the cookies before baking. This is optional, you can add all of the chocolate chips now if you prefer.)
- Use a small spring-release scoop, measuring 1 1/2 tablespoons of cookie dough. Roll into a ball and place on the prepared baking sheet at least 2 inches apart.
- Bake for 14 minutes. Remove from oven. Allow cookies to cool on the baking sheet for two minutes before transferring to a wire cooling rack to finish cooling.
- Bake these cookies in batches. If you overcrowd the oven with more than one baking sheet at a time, the cookie does not bake properly.
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