Description
Indulge in the delightful surprise of Zucchini Cookies, a sweet treat that combines unexpected flavors with wholesome ingredients. These soft and chewy cookies are perfect for any occasion, from casual snacks to festive gatherings. The addition of grated zucchini not only enhances moisture but also adds a nutritious twist to each bite. With their customizable nature, you can incorporate your favorite mix-ins like chocolate chips or nuts for a personalized touch. Easy to prepare and even easier to enjoy, these cookies will surely become a family favorite.
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup softened butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and grate the zucchini, then squeeze out excess moisture.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Mix in the egg and vanilla extract until well combined.
- In another bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet mixture.
- Fold in grated zucchini and chocolate chips if desired.
- Drop rounded spoonfuls of dough onto a lined baking sheet with space in between.
- Bake for 12-15 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Use fresh zucchini for optimal flavor and moisture. Squeeze out excess moisture after grating to avoid soggy cookies. Chill dough for about 30 minutes for better shape retention during baking.