I’ll admit it, I’ve never baked with zucchini before. Really, besides grilling it and sauteing, I haven’t done anything else with it. I was excited to plant it this year because I wanted those zucchini blossoms, but I was tired of hearing how good zucchini baked goods were without ever tasting them myself! This summer, this will change.

Of course, my first treat on the agenda was cookies. I skipped right over the obvious bread! These were delicious! Even my husband, who hates zucchini, loved them! I didn’t even trick him, he knew what was inside.

These are not healthy, there are 2 sticks of butter, but it’s a great way to get some vegetables in to someone who wouldn’t eat them otherwise. There were quite a few comments on the original recipe. Some stating that the cookie dough was runny and the cookie was bland. None of that here. I did add more chocolate chips than the original recipe called for. If you are going to have them in there, I need to see them! I also love seeing the little bits of green in there. Makes for such a pretty cookie.

Alright everyone, go eat your veggies!

Zucchini Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 sticks butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups shredded unpeeled zucchini, about 2 medium zucchini
• 1 cup old-fashioned oats
• 1 cup semisweet chocolate chips

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Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, Silpat, or spray with cooking spray.

In a medium bowl, whisk together the flour and baking soda.

In a large mixing bowl or stand mixer, combine the butter and sugars until smooth. Add the eggs and vanilla extract and stir until well combined. Then, add the zucchini and mix until well combined.

While stirring, slowly add the flour mixture. Stir until a stiff dough forms. Stir in the oats and chocolate chips.

Drop by rounded spoonful, about 2 tablespoons, on to the prepared baking sheet, about 2 inches apart. Bake for about 15 minutes or until golden brown. Remove the cookies from the pan and then allow them to cool on a wire rack.

Makes about 38 cookies. Store in the refrigerator for up to one week.

Source: Adapted from RightAtHome