Zucchini Cookies

In recent years, zucchini has gained traction as a versatile ingredient in baking, transforming traditional recipes and delighting taste buds in new ways. This humble summer squash, often relegated to savory dishes, is emerging as a surprising but welcome addition to sweet treats. The rising popularity of zucchini in baking is not just a trend; it’s a testament to the culinary creativity that allows home bakers to experiment with flavors and textures in delightful ways.

Discover the delightful world of baking with Sweet & Savory Zucchini Delights! This unique cookie recipe combines the natural sweetness of zucchini with warm spices, offering a chewy texture and nutritious twist to your treats. Perfect for those looking to elevate their dessert game, these cookies blend the earthy flavors of zucchini with sweet additions like chocolate chips and walnuts. Enjoy a healthy indulgence that proves veggies can be deliciously sweet!

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Ingredients

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup walnuts, chopped (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel. Twist the towel to squeeze out any excess moisture. Get as much liquid out as possible to prevent soggy cookies.

Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini along with the walnuts and chocolate chips (if using).

Scoop Cookies: Use a tablespoon or cookie scoop to portion out dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers appear set.

Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy: Serve warm or at room temperature, and enjoy these sweet and savory zucchini cookies with a glass of milk or a cup of tea!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies