Zucchini Cookies
Submitted by wort24
Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.
YIELD
2 dozenPREP
20 minCOOK
20 minREADY
45 minThese cookies are basically everything in your pantry thrown together in the best possible way, with a sneaky veggie hiding in the middle of it all.
Brown sugar and butter form a chewy base, and then things get wild: oats, coconut, raisins, chopped nuts, and butterscotch chips all go in. The shredded zucchini disappears completely into the batter, but it does serious work keeping every cookie soft and moist days after baking.
They come out thick, chunky, and packed with texture in every single bite.
Good luck eating just one.
Kitchen Tips
- Use a small zucchini and shred it on the fine holes of a box grater so it melts into the dough. Nobody will ever suspect vegetables.
- Drop these by teaspoon, not tablespoon. They spread more than you’d expect with all that moisture from the zucchini.
- Let them cool a minute or two on the sheet before moving them. They’re fragile when hot but firm up as they cool.
- Swap the butterscotch chips for chocolate chips or white chocolate if that’s more your speed.
Ingredients
Directions
Cream the butter and sugar.
Add the egg and vanilla and beat well.
Sift flour, baking soda, baking powder and salt and mix in.
Add the shredded zucchini. Stir in all remaining ingreiendts.
Drop by teaspoon onto greased cookie sheet.
Bake in pre-heated 350℉ (180℃). oven for 12 to 14 minutes or until cooked.
Cool slightly before removing from pan.
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