Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies are a grab-and-eat version of my aunt's zucchini bread. They're perfect for my family's get-togethers. They taste even better if you make them the day before. —Melissa Obernesser, Utica, New York
Total TimePrep: 15 min. Bake: 12 min./batch + cooling
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups shredded zucchini
- 1 cup quick-cooking oats
- 1 cup (6 ounces) semisweet chocolate chips
- 3/4 cup chopped pecans, toasted
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
- Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts1 cookie: 79 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.
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