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Zucchini Chocolate Chip Cookies

TOTAL TIME: Prep: 15 min. Bake: 15 min./batch YIELD: 4 dozen.
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. —Melissa Obernesser, Oriskany, New York

Ingredients

  • 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 semisweet chocolate chips
  • 3/4 cup chopped pecans, toasted

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
  • 2. 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 Facts

1 cookie: 79 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.

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