Zucchini-Oat Dark Chocolate Chip Cookies

Yield: 24 servings ( Serving Size: 2 cookies )
Community Recipe from


  • 1 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) baking soda
  • 1 stick(s) butter softened
  • 3/4 cup(s) granulated sugar
  • 1 whole(s) large egg
  • 3/4 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) shredded zucchini (1 medium)
  • 1 cup(s) quick oats
  • 1 cup(s) chopped nuts
  • 1 2/3 cup(s) (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels


  1. PREHEAT oven to 350° F. Lightly grease baking sheets.

  2. COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

  3. BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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