Zucchini Cookies
Delightful zucchini cookies that are soft, chewy, and a little healthier, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup grated zucchini Squeeze out excess moisture before use.
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for added nutrition.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional) Consider toasting for enhanced flavor.
- 1/2 cup chocolate chips (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate the zucchini using a box grater or food processor.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and add vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini, along with nuts and chocolate chips if using.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies can be enjoyed plain, or you can dust them with powdered sugar for presentation. Store in an airtight container for up to a week or freeze for longer storage.