Prep Time: 20 minutes
Cook Time: 11-12 minutes
Yield: About 2 dozen
Ingredients:
1 3/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2inches apart. Bake in preheated oven 11 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.
Recipe Source: adapted with slight changes from Nestle
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