Whole Wheat Zucchini Cookies

Whole wheat flour and zucchini come together in these delicious chocolate cookies - perfect dessert to treat a crowd.

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Servings 60

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ingredients 13
Prep Time 60 min
Total Time 1 hr 15 min

Ingredients

3/4: cup sugar

3/4: cup firmly packed brown sugar

1: cup margarine or butter, softened

1: teaspoon grated lemon peel

1: teaspoon vanilla

2: eggs

2 1/2: cups whole wheat flour

1: teaspoon baking soda

1: teaspoon cinnamon

1/2: teaspoon salt

2: cups quick-cooking rolled oats

2: cups shredded zucchini, drained

1: (12-oz.) pkg. (2 cups) miniature chocolate chips

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Directions

1 Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add lemon peel, vanilla and eggs; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto greased cookie sheets.
2 Bake at 350°F. for 9 to 13 minutes or until golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

EXPERT TIPS

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Expert Tips

Zucchini, a cousin of the cucumber and the pumpkin, grows prolifically sometimes sprouting from finger size to baseball-bat dimensions seemingly overnight. While this green vegetable is most often used in savory dishes it can also add moisture and flavor to sweet recipes for cookies, cakes, muffins and quick breads.

Zucchini contains a lot of moisture. To avoid making the batter watery, drain the shredded squash by pressing it down in a colander or sieve set in the sink or over a bowl before mixing it with other ingredients.