Can You Taste the Zucchini in Zucchini Monster Cookies?

No strong zucchini flavor should come through in Zucchini Monster Cookies. Zucchini is naturally mild, and once finely shredded and mixed with oatmeal and sweet cookie additions, it tends to disappear into the background. Its primary contribution is moisture rather than vegetable flavor. Finely shredding the zucchini also helps it blend more seamlessly into every cookie.

How Do You Keep Zucchini Monster Cookies From Getting Soggy?

Handle the zucchini according to the recipe directions and avoid adding more than the recommended amount. Because zucchini contains considerable water, changing its quantity or moisture level can alter the consistency of the cookie dough. Also, allow the baked cookies to cool completely before putting them into an airtight container. Storing them while they're still warm can trap steam and create unwanted surface moisture.

Can You Freeze Zucchini Monster Cookies?

Yes, baked Zucchini Monster Cookies can be frozen for longer storage. Let the cookies cool completely before placing them in a freezer-safe airtight container or bag. Separating layers with parchment paper can help prevent sticking. Thaw the cookies before serving. If you prefer a warm, freshly baked texture, gently reheat an individual cookie after it has thawed.

Easy Zucchini Monster Cookies With a Chewy Center

Name: Zucchini Monster Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup finely shredded zucchini; 1 cup creamy peanut butter; 1/2 cup vegetable oil; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 cups old-fashioned rolled oats; 1 cup semisweet chocolate chips; 1 cup candy-coated chocolate pieces

Description

Zucchini Monster Cookies are soft and chewy oatmeal cookies made with finely shredded zucchini, peanut butter, chocolate chips, and candy-coated chocolates. The zucchini adds moisture without an obvious vegetable flavor, while the loaded mix-ins create the classic monster-cookie taste and texture.

Ingredients

Scale

1 cup finely shredded zucchini
1 cup creamy peanut butter
1/2 cup vegetable oil
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated chocolate pieces

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Finely shred the zucchini. Gently blot away excessive surface moisture without squeezing it completely dry.
In a large mixing bowl, beat the peanut butter, vegetable oil, brown sugar, and granulated sugar until smooth and well combined.
Add the eggs and vanilla extract and mix until incorporated. Stir in the shredded zucchini until evenly distributed.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the zucchini mixture and stir just until combined.
Fold in the rolled oats, chocolate chips, and candy-coated chocolate pieces without overmixing the dough.
Scoop rounded portions of dough, about 2 tablespoons each, onto the prepared baking sheets, leaving approximately 2 inches between cookies.
Bake for 10 to 12 minutes, or until the edges are lightly golden and set while the centers still look slightly soft.
Let the Zucchini Monster Cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Finely shred the zucchini so it blends smoothly into the cookie dough.
Do not remove all of the zucchini moisture; a small amount helps keep the cookies soft and chewy.
Avoid overmixing after adding the flour to prevent dense cookies.
Do not overbake. The centers should still appear slightly soft when the cookies come out of the oven.
Chocolate chips and candy-coated chocolates can be adjusted or replaced with chopped nuts, dried fruit, or other favorite monster-cookie mix-ins.
Store completely cooled cookies in an airtight container.
Baked cookies can be frozen in a freezer-safe container with parchment paper between layers.
Nutrition information is an estimate and will vary depending on brands, portion size, and mix-ins used.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 225
Sugar: 18g
Sodium: 135mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g
Cholesterol: 13mg