Description
These Zucchini Cookies are soft, moist, and loaded with warm spices, shredded zucchini, and a hint of sweetness. Perfect for a healthy(ish) treat, these cookies are great for using up extra zucchini and make a delightful snack or dessert!
Ingredients
Units
Scale
- For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chocolate chips, raisins, or chopped nuts (optional)
- For the Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the shredded zucchini, oats (if using), and any mix-ins like chocolate chips, raisins, or nuts.
- Scoop the Dough:
- Drop spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- o avoid soggy cookies, be sure to squeeze out as much moisture as possible from the zucchini.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.