Zucchini Cookies
Delicious and nutritious zucchini cookies that blend sweetness with the benefits of vegetables, making them a perfect treat for any occasion.
Ingredients
Main Ingredients
- 1 cup grated zucchini
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional) optional ingredient for additional flavor
- 1 cup oats (optional) can be added for extra texture
- 1 cup chocolate chips or chopped nuts (optional) optional mix-in for flavor enhancement
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, stirring until combined.
- In another bowl, combine the grated zucchini with flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Mix well.
- Gradually add the dry mixture to the wet mixture, stirring gently to avoid overmixing. Fold in oats, chocolate chips, or nuts, if using.
Baking
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown. The centers may look slightly undercooked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
To ensure cookies turn out perfectly, squeeze out excess moisture from grated zucchini. Chill the dough for at least 30 minutes for thicker cookies. Ovens vary, so start monitoring baking time around the 10-minute mark.