Zucchini Cookies with Chocolate Chips and Dried Cranberries
Is your garden producing obscene amounts of zucchini right now? We didn’t plant any zucchini this year, but I knew we wouldn’t go without. Our good friend is kindly sharing his never ending supply. I decided to make good use of the zucchini and bake a batch of zucchini cookies with chocolate chips and dried cranberries.
These cookies have oatmeal, cinnamon, chocolate chips, dried cranberries, and of course the star ingredient-zucchini. I only had to use four tablespoons of butter because the zucchini kept the cookies nice and moist. You will never know there is less butter involved because these cookies are delicious! I personally think these cookies are best when eaten frozen. Maybe I am weird, but try it, you might like it:)
If your garden or neighbor’s garden is overflowing with zucchini, make a batch of zucchini cookies with chocolate chips and dried cranberries. You might have to hunt down extra zucchini after taking one bite of a cookie. They are that good! You will want to make batch after batch.
Zucchini Cookies with Chocolate Chips and Dried Cranberries
Yield: 2 1/2 dozen cookies
Cook Time: 15 minutes
Ingredients:
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini
2 cups old fashioned oats
1 cup semisweet chocolate chips
3/4 cup dried cranberriesDirections:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
4. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries.
5. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake for 15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
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SaveIf you like these zucchini cookies, you might also like:
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Lemon Zucchini Cornmeal Cookies from Martha Stewart
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I just came across your blog and I love it! I can’t wait to try this recipe. When I was first married 12 years ago, my mother-in-law used to bake a chocolate cake for me, which I loved. What she didn’t tell me was that it was a chocolate zucchini cake (I never ate vegetables until recently). She knew that I wouldn’t eat it if she told me that there was zucchini in it! The zucchini definitely kept it moist.
twopeas replied: — August 30th, 2010 @ 10:29 am
Welcome to our blog!
These look great Maria! I just made some carrot cookies that are similar to these. I have zucchini so I have to give these a try. A fabulous idea to incorporate a veggie into a cookie! Thanks for another great recipe!
These look so good and I love the idea of throwing zuchinni in a cookie!
I’ve baked cakes with zucchini before but this is my first time seeing it in cookies! Thanks for sharing the recipe, will give it a try soon!
what beautiful pics! i love frozen cookies…if my last zucchini currently in my fridge doesn’t get used for dinner soon, i’m making these
I love the combo going on here. I’d love to make these. I’ve always got those ingredients on hand!
What a fun ingredient to add to cookies! Out of my 3 zucchini plants, they produced 1! It’s been a bust this year for some reason. Now I wish they had worked out after seeing this.
i believe this is the first batch of zuke cookies i’ve ever seen. lovely work!
I love this recipe. I am always looking for zucchini sweets.
Love these cookies! Even seems a bit healthy the addition of zucchini
Vegetables cookies! Great flavors here.
I’m very curious to try these. They sound great
Would you believe our zucchini plants actually aren’t producing this year? That’s practically unheard of! I think this year I’ve barely even eaten zucchini since we’re not overrun with it. These cookies make me wish I had some though!
I made these yesterday and they are fantastic. Thank you for sharing so many amazing recipes!
twopeas replied: — August 30th, 2010 @ 10:25 am
You are very welcome:)
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do these stand their own as simply zucchini cookies? or do you need something like chocolate or cranberries to make it work?
Mmmm….made these tonight and they are sooo good. This one’s a keeper for sure!
Oh these could make me really happy. I haven’t had much of an appetite lately but I would DOWN these.
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My friend just dropped off a few huge zucchini and this looks like a great idea. I love that there is not as much butter!
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I never thought of making cookies with zucchini, this recipe sounds fantastic, I can’t wait to try it
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Would using frozen shredded zucchini from last summer work? When it defrosts there is quite a bit of liquid. When I make bread, I throw it all in and it works but I’m not sure with cookies if I should drain the liquid first or not. Any ideas? This recipe looks great! Thank you!
Two Peas replied: — July 24th, 2011 @ 11:03 am
Squeeze the zucchini in a paper towel before using, then you should be fine. Enjoy!
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How do you shred zucchini? Food processor? Grater? Do you peel first?
Two Peas replied: — August 18th, 2011 @ 11:59 am
I used a grater, but a food processor would work too. I did it on the medium grate. I didn’t peel the zucchini either.
these look sooo good. i am going to bake them today with zucchini from my garden. thanks for sharing
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I made these this morning with zucchini from my garden. They are wonderful. Not too sweet.
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Just made these and they are great! And the best part is that the kids totally loved them! Has kind of a granola bar taste:)
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The cookies have a wonderful flavor. However, mine came out flat as a pancake. I ‘ll make again, but the next time I’ll squeeze out most of the water from the Zucchini before I add it to the mix. I had to add another 3/4 cup of flour in order for my cookies to come out like the picture.
These cookies sound great! And they’re a perfect way to sneak in some extra veggies (and use up all that zucchini) too.
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Hello,
Should I squeeze out all the water from the zucchini when it is grated? Also, when I measure out a cup of zucchini, is that before all the water is drained or after?
Thanks!
Two Peas replied: — August 7th, 2012 @ 1:09 pm
I always squeeze the zucchini in paper towels. Yes, I measure after I squeeze it. Enjoy!
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These are my husband’s favorite cookies bar none. I have about 12 dozen in the freezer right now. He will take them in his lunch all winter!
Two Peas replied: — August 12th, 2012 @ 11:06 pm
So glad your husband likes the cookies!
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These little cuties are even better made with whole wheat !!