Oatmeal Zucchini Chocolate Chip Cookies

Now that zucchini is starting to grow in full force in your garden, it's time to start baking with it! These Oatmeal Zucchini Chocolate Chip Cookies are the perfect place to start. They are incredibly soft and if you peel the zucchini, your kids or any picky adult will never know there are veggies stuffed inside. They're basically a health food. ;)

If you have a large harvest of zucchini that needs to be used right away, these cookies will do the trick. I guarantee your whole family will love them and they'll be eaten up in no time. And if you don't have any in your garden, this is the perfect time to buy some zucchini at the store.

Oatmeal Zucchini Chocolate Chip Cookies

Adapted from Cooking Classy

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 peeled and shredded zucchini (from about 1-1 1/2 medium)

1 3/4 cup quick oats

1 1/3 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, 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, about 2 minutes. Mix in egg and vanilla extract.

3. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats and 1 cup chocolate chips.

4. Using a cookie scoop, scoop cookie dough into balls, about 2 Tbsp each. Then transfer to Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Add remaining chocolate chips on top of dough if desired. 

5. Bake in preheated oven 11-14 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.