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  • Writer's pictureCrystal Munegatto

Zucchini Oat Chocolate Chip Cookies. Yes Please!

Everything you want in an oatmeal cookie -and a little bit more! Soft and chewy with that slight crispiness you get from the oatmeal. Who knew you could add zucchini and banana to cookies...without the kids knowing!


  • ¼ cup coconut oil, melted

  • ½ cup dark brown sugar

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ cup shredded zucchini

  • ½ cup mashed banana

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup all-purpose flour

  • 2 cups old fashioned oats

  • ¾ cup dark chocolate chips


  • Preheat the oven to 350 degrees. To make it a little easier on yourself, line baking sheet with parchment paper

  • In a large mixing bowl, mix together the coconut oil and sugars, stir until smooth

  • Add egg and vanilla extract

  • Add in the zucchini and mix until combined

  • Mix in the baking soda and salt then add the flour and stir until just combined

  • Stir in the oats & chocolate chips

  • Drop dough by heaping tablespoons, 2 inches apart on prepared baking sheet

  • Bake for 10-12 minutes or until cookies are slightly golden around edges

  • Cool on baking sheets for about 5 minutes then transfer to a wire cooling rack and let cool


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